Learn how to make this simple Vinaigrette Recipe with just six ingredients and five minutes! Ultra flavorful and preservative-free, dressing recipe is perfect for salads, roasted vegetables, marinades, and more!
There are a few pantry staples that I always like to have on hand, including this basic Vinaigrette Recipe. Homemade vinaigrette is one of the easiest kitchen staples you can make. Simply toss the ingredients in a jar, then whisk (or shake) them together, and you’re done! It’s really that simple.
We eat tons of green salads, especially in the spring and summer, so I make this salad dressing recipe at least once a week if not more. I prefer homemade dressings over store-bought ones because I can use fresh, healthy ingredients and avoid preservatives.
Of course, this super simple vinaigrette recipe is great for salads, but honestly, we drizzle it on everything! You can use it as a dressing, marinade, or dip – there are so many ways to enjoy this homemade vinaigrette.
Once you get the basic recipe down, you can get creative with it! I’ve made tons of variations of this vinaigrette recipe, and it always tastes great. If you’re looking for inspiration, check out my Clementine Salad Dressing or Chimichurri Sauce recipe!
Ingredients To Make Vinaigrette
- Acid — You can use either fresh lemon juice, white vinegar, red wine vinegar or even apple cider vinegar – whichever you prefer! This dressing also works with balsamic vinegar.
- Oil —Extra-virgin olive oil is the base, so opt for one with a good flavor.
- Garlic — Very finely minced or crushed is best.
- Dijon mustard — I love whole-grain Dijon, but regular Dijon works great here too!
- Seasonings — All you need is sea salt and freshly ground black pepper.
How To Make Vinaigrette
Combine:
- Add the garlic and whole-grain Dijon mustard to a mason jar or small bowl.
- Pour in the lemon juice and season with salt and pepper.
Whisk:
- Whisk or shake (with the lid on!) to combine.
- Then, slowly whisk in the extra virgin olive oil.
Taste:
- Taste and adjust the seasonings, if needed.
- That’s it! Drizzle it on your favorite salad and enjoy this delicious homemade salad dressing!
How To Use Vinaigrette
This vinaigrette recipe pairs well with any salad, especially Greek salad with tomatoes, cucumber, feta or goat cheese. But I also love adding it to cooked rice or quinoa to give them a flavorful upgrade.
It’s delicious over roasted vegetables and I use it as an easy marinade on chicken, beef, seafood, and more as well!
And let’s not forget that fresh garlic bread with vinaigrette for dipping is the perfect appetizer!
Olivia’s Recipe Tips
- If you don’t typically like fresh garlic, try crushing it instead of chopping it. This helps the garlic spread easily through the dressing so it won’t be as strong.
- I personally love the texture of whole-grain mustard. If you’re not a fan, you can swap it for regular Dijon and it’ll taste just as good!
- Vinaigrette can easily separate, so I always give it a shake or whisk it before serving.
- Tasting the dressing before serving is important to ensure it’s just right. Even small adjustments can make a big difference!
Recipe Variations
Fresh herbs: If you have herbs on hand like fresh parsley, they make a great addition to this recipe! I especially love it with fresh thyme from our garden in the summer.
Add more flavor: Some other good add-ins include minced shallot, miso paste, anchovies, or roasted garlic. Vinaigrette is so easy to switch up based on what you’re pairing it with.
Make it creamy: Mix in a dollop of Greek yogurt to make the vinaigrette smooth and creamy.
How To Store Leftovers
This vinaigrette will stay fresh in the fridge for up to a week. Plus, the beauty of making it in a mason jar is that you can store it right in the jar!
Keep in mind, that the dressing will separate in the fridge. So, be sure to shake it well before you use it.
Frequently Asked Questions
I made this vinaigrette recipe using only real, wholesome ingredients. It doesn’t have any preservatives in it and is much better for you than store-bought dressings.
I typically use olive oil because it’s versatile and adds flavor without overpowering the vinaigrette. Otherwise, I stick to neutral oils with a mild flavor like grapeseed or avocado oil.
The Dijon mustard is important because it helps emulsify the dressing. If you don’t like Dijon, try other varieties like honey mustard or spicy brown. Or, you can opt for a different emulsifier altogether, like honey, an egg yolk, or tahini.
Once you have the basics down, you can double or triple this recipe all you want!
Wanna taste more? I have plenty of salad recipes with homemade dressings to check out! I know you’ll love the creamy avocado dressing I make with this Simple Kale Salad. My Asparagus Greek Chopped Salad has a wonderful lemon vinaigrette that we drizzle on everything!
More Homemade Pantry Staples
Vinaigrette Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Primavera Kitchen.
Ingredients
- 1 teaspoon clove garlic
- 1 teaspoon whole grain dijon mustard
- 2 tablespoons lemon juice or white-wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
Instructions
- Finely mince a clove of garlic.
- Place in a salad dressing jar with the whole grain dijon mustard.
- Pour the lemon juice into the mixture with kosher salt and black pepper.
- Whisk to combine all the ingredients.
- Slowly pour extra-virgin olive oil, whisking as you go to mix.
- Taste to check the seasoning and it is done.
- Enjoy it on your favorite salad!
Tips
- For a little sweetness, you can add a splash of maple syrup.
- Instead of whisking, you can add everything to a mason jar, tighten the lid, and shake to combine. Then use the same jar to store the vinaigrette.
- Freshly minced garlic adds a ton of flavor, so don’t swap it for garlic powder.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Jeanette | Jeanette's Healthy Living says
I love your vinaigrette recipe – homemade is definitely the way to go. I have so many different kinds of vinegars that I use to change things up.
Medha @ Whisk & Shout says
I’ve never made my own salad dressing (outside of lemon and oil haha) so this looks awesome! Love the photos, too 🙂
Thalia @ butter and brioche says
perfect, thanks for the recipe. i’ve been searching for a good vinaigrette recipe – will definitely be trying this one out.
Olivia says
So glad you like it, Thalia. Thanks a lot for stopping by 😉
Sureva Jande says
Any substitute for whole grain Dijon mustard?thank you in advance Olivia
Olivia says
Sureva, if you don’t want to use whole grain Dijon you can use the normal Dijon. I hope it can help you 😉
Olivia says