How to Make Vinaigrette (Plus 3 Essential Variations!)
Here's my go-to vinaigrette recipe! So easy and tastes way better than store-bought dressing. This versatile recipe will take your salad to the next level.
Updated by Kathryne Taylor on August 28, 2024
We’re going back to basics today with one of my most essential everyday recipes, vinaigrette! You know how much I love salads, and I’m surprised I didn’t think to share my basic vinaigrette recipe with you until now.
Vinegar and olive oil-based vinaigrette is a light, zippy, heart-healthy salad dressing. It’s great on greens, vegetables and fruits. You can change up the flavor by using different vinegars. Vinaigrette is easy to adjust to taste, and I’ve included notes how to do so in the recipe.
Once you start making homemade vinaigrette, you won’t go back. Whisk together some basic ingredients, and you’ll end up with dressing that tastes infinitely better than store-bought dressings. No preservatives here!
Homemade vinaigrette keeps for 1 to 2 weeks in the refrigerator, so it’s worth the 5 minutes it takes to mix it up. Then you can keep it on hand for all of your salad needs. Let’s get to it!
Basic Vinaigrette Ratio & Ingredients
The traditional French vinaigrette formula calls for 1 tablespoon vinegar for every 3 tablespoons olive oil. Modern vinaigrettes often call for a bit more vinegar than that, but it’s always up to you. Kale salads can tolerate more zingy dressings, while you’ll want to use less vinegar for mild greens like spring greens.
Here’s what you’ll need to make vinaigrette:
- Olive oil for your base
- Vinegar of choice
- Dijon mustard for some flavor complexity and creaminess
- Maple syrup or honey for a little sweetness that balances the vinegar
- Garlic for oomph
- Salt and pepper
Vinaigrette Varieties
While you can use any tasty vinegar you’d like to make vinaigrette, here’s how I choose between my three go-to vinegars.
Balsamic Vinaigrette
Balsamic vinegar makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Examples include my strawberry arugula salad and favorite green salad with apples.
Red Wine Vinaigrette
Red wine vinegar packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, olives, feta and more (think Greek salads or Italian salads).
White Wine Vinaigrette
White wine vinegar a more mellow vinegar and it’s especially nice with more delicate flavors like spring greens, cucumber, zucchini and sweet corn. It’s lovely on just about every green salad out there. I’ve used it recently in my orange orzo salad and corn salsa.
Additional Options
Champagne vinegar is even more mild than white wine vinegar. Apple cider vinegar is sweet-tangy and tastes lightly of apples. Sherry vinegar is similar to red wine vinegar but slightly less intense.
Watch How to Make Vinaigrette
Please let me know how you like this vinaigrette in the comments! I love hearing from you and I’m dying to hear about the salads you make with it (#saladobsessed).
If you’re looking for more salad dressings that keep well, don’t miss my sunshine salad dressing (yogurt-based honey-mustard dressing), green goddess dressing, carrot ginger dressing or jalapeño-cilantro dressing (made a little creamy with some tahini).
You’ll also find four delicious salad dressings in my book, Love Real Food. Many more salads here!
Basic Vinaigrette (Plus Variations!)
Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields ¾ cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
Ingredients
- ½ cup extra-virgin olive oil
- 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 medium cloves garlic, pressed or minced
- ¼ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
Notes
Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.
Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
White wine vinegar: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.
Greek/Italian variation: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Just made the white vinegar version at it is delicious…Thank you.
The only vinegar I had on hand was apple cider so I used .75 of what the recipe called for of that and added my own red wine. Worked well! Thanks for the simple recipe :)
Such a great jumping off point! We’ll be using this base recipe to create several variations. Thank you!
Did this with Bragg’s apple cider vinegar (with the Mother) just see how it would taste. Added a teaspoon of fresh lime juice, a little fresh citrus zest and 1/2 tsp garlic powder for extra zing! Delicious!!
Found this when researching how to for salad dressings
I like using half and half of olive oil and canola or vegetable, this will prevent the vinaigrette from solidifying. Great basic recipe!
Just made this using maple syrup but used Bragg’s apple cider vinegar and added the following:
1 teaspoon fresh lime juice
1 teaspoon grapefruit zest
1/2 teaspoon garlic powder
Zesty and delicious! Drizzled it over some grilled shrimp, pink grapefruit and avocado salad.
Delicious! Made mine with store brand apple cider vinegar, and accidentally put in 2 tbsp of Dijon, so I doubled the syrup as well. It turned out very well!
First time ever making a vinegerette; thank you so much for this easy and so TASTY recipe. I’m going to try the Sunshine one next!
Unbelievable
Why do you measure oil in cups and vinegar in table spoons and other things in teaspoons. These amounts not the same in different parts of the world. Recipes are searched for on the internet which is global so why not make it easy for all and use millilitres or milliliters.
Actually in cooking teaspoon, tablespoon, cup, half-cup etc are very common measures. They have mL volumes as well which you would easily discover if you were to look. From memory 1tbsp = 30mL, a teaspoon in 7.5mL; a cup is 250mL – I could be wrong but I use the actual measures themselves and it all works. You could too!
Unfortunately you are wrong. And just to recap so nobody takes your measurements and ruins their dressing. Corrections: a tbsp = 15ml a tsp = 5ml. However the good news is your correct on the last one 250
ml = a cup.
I was looking for a dressing to make for a side salad with burgers, I made this using white balsamic and I used honey as the sweet element, it was delicious.
A teaspoon is 5 ML, a tablespoon is 15ml.
Dude you need to chill, she is American, and what if she was Canadian? I wouldn’t go yelling at her to put Imperial measurements; I would instead search online for conversions.
Don’t be lazy.
Nice response
So, my husband made it and put it in a “salsa jar”. I thought it was salsa gone bad and tossed it! LOL Remade it this AM and it is delish!!!! He will be happy. (Also, good job on not reacting to some “rude-type” comments). Thanks for the professionalism.
Well said…!!!!
Because Americans don’t use the metric system. Google has very handy conversation charts. Just google whichever measurement you want to convert.
Also, the Australian tablespoon is 20mls whereas the US and I think UK use 15ml. Teaspoons are the same, 5ml everywhere I think.
Recipes like this do not have to be exact. For example Dijon mustard is a strong flavor and while I love it and want it in the dressing, I’ll start out with half the amount adding a little at a time to my taste. Same with the honey or maple syrup. And the more you cook, the more you can pretty much eyeball it (smile). You sound like my husband, wanting exact amounts; but, the more he cooks the more he adds ingredients to taste. We bought a scale that measures in both grams and ounces so that we can use recipes from both Europe and the U.S.
I agree David. Most modern internet recipes are either one or the other. All metric just easier. Lots of UK cooks won’t even have American cups. It’s obviously confused Matt who thinks a tbsn is 30ml & a tsp 7.5ml. (Should be15ml & 5ml respectively) Great basic recipe tho :-)
I made the White Wine Vinegar dressing, and it’s delicious! One note of caution: take care with the amount of garlic. The recipe calls for two cloves, but the cloves in my head of garlic were so large that one clove would have been adequate, especially as garlic seems to get stronger during the time the dressing is in the fridge.
Hi! Yes, the cloves can be larger sometimes, so great tip. I appreciate your feedback and review!
Delicious!! Makes my salads so enjoyable and all theses items are already in my fridge. I’m now saving money not buying dressing too!
Thanks!
Thanks for simplifying vinaigrettes.
I put all ingredients in a jar and shook it up. Delicious!
You’re welcome, Beth! Thank you for your review.
Delicious!! I finished my first batch and am back to make more!
Thank you for your review, Liz! I’m happy you enjoyed it.
Loved this recipe…thank you. I did mine with balsamic vinegar and maple syrup…it was awesome…
Wonderful, Terry! Thank you for your review.
Made this. It was so yummy! Took my salad experience to another level – I will never buy bottlers again! Thanks for a wonderful dressing!
I made mine with olive oil, balsamic vinegar, garlic, bell pepper and pomegranate molasses.
Patty from Guatemala
@Latinzest
Made the Basic using Red Sherri vinegar, honey and a couple shots of German Maggi instead of salt. Maggi is salty bat adds a different flavor.
Best vinigarette ever I used ACV. It was in a simple green salad with lots of green olives. I absolutely loved it.
Maimuna
Thank you for sharing, Maimuna!
I looked this up cuz I usually just ‘eyeball’ the ingredients and wanted to quantify for a friend. Just a side note: I was told that it’s the salt that balances the acid, the oil is just a neutral medium. Also keep in mind that if you add fresh garlic (yum) it will intensify over time. I like to use the small side of a bar grater to add pulverized garlic.
I love the simplicity of your recipes. So good and 100% trustworthy. I come back again and again. Thanks so much for all this yummy goodness!!!
Thank you, Kristi! I’m glad you think so.
Love,Love,Love this recipe!!
Wondering if anyone has used avocado oil instead of olive oil?
I tried this recipe and it’s perfect as is. Very tasty!!
Thank you
I searched for a light vinaigrette dressing and found your simple and delicious recipe. I used the white wine variation exactly the way you described.
It was perfect over a simple side salad of mesclun, chopped tomatoes and sweet onions.
I am looking forward to using the other variations as well!
I’m happy you came found it! I hope you enjoy the other variations as well.
Great recipe and perfectly balanced!
I love this dressing it’s now my go to salad dressing so easy and so delicious
That’s great! Thank you for your review, Alice.
Thanks for the great basic vinaigrette recipe. It’s exactly what I was looking for. I made the balsamic, as well as a red wine, and both were so delicious. It’s fun to play around with the different vinegar & see how the flavors differ. I also appreciated your notes & ideas on which vinegar pairs best with certain ingredients!
Wonderful, Sandi! Thank you for your review.
My family & I love this recipe – the perfect vinaigrette formula – Thanks!
This dressing is delicious! I made it using balsamic vinegar and included maple syrup instead of honey. The only thing I didn’t use was pepper because the dressing tasted perfect without it.
Delicious!!! I used one additional tablespoon of vinegar because I love the extra tangy flavor. I took Kate’s recommendation and used two different vinegars, balsamic and red. Thank you Kate!!!
I made the Balsamic Vinaigrette, I added a little salt and 2 tbsp of honey just to add sweetness in the dressing and it tastes really awesome…will be making more of other variations soon♥️.
Emma from Davao City, Philippines
Thank you.
Made it and it was great. Used balsamic vinegar.
Thank you for sharing, Stella!
Love this vinaigrette. Will never buy a store bottle again!!!!
Hooray! I love that. Thank you for your comment and review.
Awesome
Thank you, Lynne!
I made the balsamic dressing and it is truly the best I’ve had! Thank you for this wonderful recipe!
You’re welcome, Alice! I’m glad you enjoyed it.
I really don’t like the smell or taste of mustard. What can one substitute for mustard as so many recipes call for it?
Hi Mary, I’m sorry to hear that. I find it adds delicious flavor and creaminess to dressings. You can omit if you like. Sometimes mayo can achieve a creamy texture too instead.
MMMMMMMM,MMMMMMM! So, so good! My new salad/anything I can put it on dressing. Thank you
Thank you for posting this! What an awesome access to all the major vinaigrettes. We tried the white wine this evening on a spring greens with a little arugula and a chicken piccata on top with a small bit of buerre blanc – totally delicious. THANK YOU! Bookmarking this one right now! Ill be back on a regular basis ☺️
You’re welcome, Christina!
How would you put rice wine vinegar into your categories of substitution, or would you?
I made the basic recipe and enjoyed it thoroughly.
Hi, I prefer what is listed. It will have a different flavor but may work. Let me know how you try it!
I like that your recipe lowers the amount of oil relative to vinegar, but I am not a fan of maple (or honey) flavor in a salad. Here is my personal recipe using vegetable glycerin as a sugar substitute because it is naturally sweet and emulsifies the oil into the vinegar in a way that mustard cannot. You just have to shake it a little before using. One more secret ingredient I use in my vinaigrette is SPRING WATER, which lightens the mixture and keeps the vinegar in check while still providing the signature effect of a fresh vinaigrette. You will be surprised at this recipe because all the ingredients are in EQUAL parts to every other ingredient. Try it and you’ll be surprised how much quicker and balanced this vinaigrette is:
1 Part EVOO (or 2 parts if preferred)
1 Part Spring Water
1 Part vinegar (Rice Wine is my favorite)
1 Part vegetable glycerin
1 Part tomato paste (optional)
I personally like to season my salad separately depending on the salad, so my vinaigrette is just a shotgun affair with no nuptials. Good luck!
I’m sorry you don’t love my recipe as is, but I’m glad you have one that you can use!
you’re recipe sounds great, I just prefer a neutral sweetener.
I will never buy store bought dressing again!! Simple & delicious
That’s great! Thank you for sharing, Andi.
Tried this with red wine vinegar and a roasted cauliflower and butternut squash salad! So good, worth the try!
Thank you for sharing, ALexis!
I’ve made this at least a dozen times using different vinegars and it is always perfect. Thanks so much for a great recipe
Carol, Toronto, Canada
We love vinaigrettes and are always game to try new ones. This one’s a good one. We’ll use it again. Thanks.
Love this vinaigrette. I made it exactly as written using unfiltered apple cider vinegar, maple syrup and one medium clove of garlic finely minced. Next time I’ll experiment with balsamic vinegar. And then after that some other fun ingredients. Thanks for the tastey and simple recipe Kate.
Your’e welcome, Brenda! Thank you for your review.
I made it and it was delicious! Thanks.
Excellent ratio of ingredients
I want to make a feijoa vinegairette how would I go about it
This is my go-to dressing recipe, and the variations and tips keep it interesting. I just made it with red wine vinegar, oregano, and red pepper flakes, and it’s my favorite! I put it on a mixed green salad with strawberries, and the mild vinegar was perfect with the fruit. Thank you!
I love it! Thank you for sharing, Pam.
I see vinaigrettes on ‘gourmet’ sites and they always seem to use a teaspoon of Dijon and sweetner. I made this basic (with Trader Joe’s Dijon) and I admit, I love it so much more. I should know better than to second guess your always great recipes.
This is the best viniagarette ever! I use it all the time. I often add fresh thyme if I have it or a pinch of dry tarragon.
Thank you for this tip! A friend just gave me fresh thyme from her garden today, and I just found this recipe for my spring greens, so I’m excited to make it for dinner tomorrow to go with my leftover pork chop (sorry, vegetarians, lol). I’m looking a lot more forward to my salad tomorrow! Looking forward to perusing your site Kate, as I’m attempting to eat “cleaner” and according to all the rave reviews on just the vinaigrette, I know I’ll be finding many more interesting, healthy, and delicious recipes of all sorts! Already signed up to your newsletter! Be safe, stay well.
Ann
This is great. We didn’t have anything other than ranch for a salad my mom brought home. This was delicious, and we had everything in our pantry already! Thank you for this recipe, it’s going in my personal cookbook!
That’s wonderful, Taylor! Thank you for your review.
I made the basic recipe with red wine vinegar and adjusted the garlic, salt up. An excellent dressing. Thank you very much. You are the master.
Absolutely amazing and so easy to make!!!!
Thank you for your review!
Would want to learn more from you
I made this with white wine vinegar (added a bit extra vinegar) and it was yum! I’m absolutely NOT a vinaigrette person, or any kind of salad dressing type of person, but it really topped off my salad perfectly.
You are my go to gall for the BEST basic homemades! I have recently moved to becoming whole food plant based and am loving it.
Your food is delicious. and I am loving cooking with you!
That’s great to hear, Liz! I’m happy this vinaigrette recipe is a go-to for you.
Tried your vinaigrette recipe. It was great! Thanks a lot