A basic vinaigrette dressing that is easy to make in minutes with a simple ingredients! This homemade recipe is much better than store bought for salads, marinades and more.
Basic Vinaigrette Recipe
This basic vinaigrette recipe is easy to make in 5 minutes and perfect for your everyday salads. It has delicious sweet and savory flavor and once you try it you won’t go back to store-bought dressings again!
It tastes great on all types of salads, like a big Mediterranean salad, steak salad or Cobb salad but can also be used to jazz up roasted vegetables or as a marinade!
This basic vinaigrette dressing starts with 3 simple ingredients: olive oil, vinegar and honey. Then I like to add in some dijon mustard and salt and pepper for a little extra flavor. My favorite way to use it is on this orzo salad!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Extra virgin olive oil: Using a high quality brand make a big difference. You can even use an infused olive oil for additional flavor.
- Red wine vinegar: This is the traditional vinegar that is used to add acidity. It’s not as sweet as other types and gives the dressing a nice zing. You can always substitute red wine vinegar with other kinds like apple cider vinegar, balsamic or white wine vinegar.
- Honey: This adds sweetness that balances out the rich flavor from the oil and acidity from the vinegar. Honey is my personal preference, but maple syrup is another good alternative.
- Dijon mustard: Adding dijon is optional, although I love the extra flavor it gives the dressing. The sharp, spicy taste pulls the dressing together.
- Salt and black pepper: I like to add a small amount initially then taste and adjust.
How to Make Vinaigrette
- Combine the oil, vinegar, honey and mustard in a mason jar or small bowl.
- Add a pinch of salt and pepper. Shake to combine or whisk well.
- Serve over your favorite tossed salad. This dressing stays fresh in the refrigerator up to 2 weeks. Shake well before serving.
Vinaigrette Variations
There are tons of variations and the options are endless! I always use a 2:1 ratio when making vinaigrette, meaning 2 parts oil and 1 part vinegar.
- Basic vinaigrette: 1/2 cup olive oil + 1/4 cup red wine vinegar. Salt and pepper to taste.
- Honey dijon: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon dijon mustard + 1 Tablespoon honey. Salt and pepper to taste.
- Italian dressing: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon dijon mustard + 1 Tablespoon honey + 1 teaspoon minced garlic + 1/2 teaspoon Italian seasoning. Salt and pepper to taste.
- Best balsamic vinaigrette dressing: 1/2 cup olive oil + 1/4 cup balsamic vinegar + 1-2 Tablespoons honey + 1/2 teaspoon minced garlic + 2 teaspoons dijon mustard (optional)
- Creamy: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon honey + 2-3 Tablespoons mayo, sour cream or plain Greek yogurt. Salt and pepper to taste.
Recipe Tips
- Taste and adjust: After combining your vinaigrette, the best way to taste it is to dip a leaf of lettuce into it.
- Emulsifier: Both the honey and dijon mustard act as emulsifiers to keep the vinaigrette dressing from separating, so add one or both so you don’t have to keep reshaking the jar to keep it all together.
- Blend it: If you have time, blending the ingredients in a blender really helps them refrain from separating by emulsifying them even better.
- Double the batch: If you are meal planning, make a double batch to use on salad all week!
Storage
Vinaigrette is best kept stored in a mason jar in the refrigerator. It will stay fresh for up to 2 weeks.
Don’t be alarmed if you notice that the oil and vinegar have separated after storing. Simply let it sit out on the counter at room temperature for about 10 minutes, then give it a good shake or whisk. You may also run the jar (with the lid on) under warm water to help expedite the process.
We love to use this basic vinaigrette recipe on chopped salad, drizzled over Italian salad or on this corn and tomato salad!
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Basic Vinaigrette Recipe
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard , optional
S&P, to taste
Instructions
- Combine 1/2 cup oil, 1/4 cup vinegar, 1 Tablespoon honey and 1 Tablespoon mustard in a mason jar.
- Add a pinch of salt and pepper. Shake to combine.
- Serve over your favorite tossed salad. This dressing stays fresh in the refrigerator up to 2 weeks. Shake well before serving.
Notes
- Italian: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon dijon mustard + 1 Tablespoon honey + 1 teaspoon minced garlic + 1/2 teaspoon Italian seasoning. Salt and pepper to taste.
- Balsamic vinaigrette: 1/2 cup olive oil + 1/4 cup balsamic vinegar + 1-2 Tablespoons honey + 1/2 teaspoon minced garlic + 2 teaspoons dijon mustard (optional)
- Creamy: 1/2 cup olive oil + 1/4 cup red wine vinegar + 1 Tablespoon honey + 2-3 Tablespoons mayo, sour cream or plain Greek yogurt. Salt and pepper to taste.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Condiments, Dairy-Free, Dressings
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love making homemade dressing and this has become a new favorite.
I have everything I need for this dish, can’t wait to make it this weekend!
Awesome recipe!! So tasty and easy! Thank you for sharing!
You always have such great recipes, thanks for always sharing such easy tasty recipes.
This is the perfect easy dressing, love it!
I’m so happy to hear that!
Exactly what I love to use with a great salad for lunch any day of the week!!
Thanks for the recipe! This is ace! Easy and tasty. Perfect combo. LOVE!
Thank you so much for this guide! Exactly what I was looking for as a vinaigrette novice!
What a great recipe! I love how quickly I can throw this together and store it in the fridge for throughout the week! Perfect on my salad for lunch!