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Simple Vinaigrette Recipe

5 from 1 vote
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posted: 07/15/14

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This post may contain affiliate links. Please read my disclosure policy

This simple vinaigrette recipe is the perfect addition to your salads. It whips up quickly and has the perfect combination of flavors.

One of my very favorite parts about summer is the fresh veggies from my garden. I swear, nothing tastes better than tomatoes, lettuce, and cucumbers I grew in my own garden. This delicious vinaigrette dressing is the perfect addition to a garden salad. It comes together so quickly and has the best flavor. You will absolutely love it.

Vinaigrette Ingredients

One of the reasons that making homemade salad dressing is so easy is because typically most of the ingredients are already in your pantry. The same can be said here. For the full measurements, see the recipe card at the bottom of the post.

  • Extra Virgin Olive Oil: Read more on this base ingredient below. We are using 1/2 cup of oil and 2 1/2 tablespoons of vinegar which provide the perfect base dressing ratio. More of one or the other can make either one feel dominant, but this ratio is a great balance.
  • Red Wine Vinegar: Made from fermented red wine, this is what gives the homemade vinaigrette its delightful tang.
  • Mayonnaise: This is used as an emulsifier, rather than another ingredient to bring more flavor. I use light mayonnaise and it works really well. You can read more on what an emulsifier is below.
  • Garlic: I love using fresh garlic in this recipe because nothing is better than garlic. But you could certainly replace it with 1/4 teaspoon garlic powder.
  • Herbs: Dried basil and dried thyme give this easy vinaigrette a great taste. Because we aren’t cooking it, but putting it over salad, you could definitely use fresh herbs if you have them growing in your garden. You will want to double the amount to one teaspoon of each basil and thyme.
  • Onion Powder, Salt, and Pepper: These all bring more flavor to the dressing, and can be adjusted easily to your own personal taste.

How to Make Vinaigrette

This basic vinaigrette recipe comes together in a snap. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

  • Whisk together the olive oil and the mayonnaise. Read more on using an emulsifier below. Slowly add the vinegar as you continue whisking. 
  • Whisk in the other ingredients. Taste and add more salt as needed.
  • Let it sit overnight. This dressing can be used right away on a salad, but keep in mind the flavor will get better if it sits overnight.
overhead of salad topped with tomato slices and sliced cucumber. Jar of simple vinaigrette sitting beside

Using an Emulsifier

Something I hear often is that people don’t like to make their own salad dressings because they separate easily. A simple way to prevent that is to use an emulsifier, and in this recipe we use mayonnaise. This acts as a binder for the oil and vinegar. Because we use such a small amount, it doesn’t affect the taste of the dressing at all and prevents it from separating.

In addition to using the emulsifier, I like to slowly add the vinegar while I whisk the dressing. One thing that can make this a lot easier is actually a milk frother, typically used to make delicious coffee drinks like my Salted Caramel Mocha. The frother will lightly blend the dressing, making the combining of the oil and the vinegar easier.

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Milk Frother

Usually used to make fancy coffee drinks, this handy little device works great for making homemade salad dressings too!
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A Note on Olive Oil

The base of this vinaigrette dressing recipe is extra virgin olive oil. It is important to use a good quality extra virgin oil as it makes up the bulk of the dressing. Extra virgin olive oil is more pure and has a better taste than regular olive oil. It also is better for you!

When you’re cooking or sautéing vegetables, regular olive oil works best because it can withstand the heat better due to having a higher smoke point. But for salad dressings, it is best to stick to extra virgin.

jar of simple vinaigrette with cucumber and tomatoes sitting in background

Letting Salad Dressing Rest

While dressing is super easy to make, and the possibility of flavors is just about endless, it is important to keep in mind that it will be better if you let it rest. This can be frustrating if you are a last-minute cook like I am, but trust me on this one. It will be delicious right away, and it will be absolutely amazing after storing it for 24 hours.

How to Enjoy

This dressing can be enjoyed on your favorite salad. A simple bed of greens with fresh garden vegetables and this dressing is such a refreshing side salad. Or top it with some protein, like grilled chicken, to make a delicious lunch.

Storing Homemade Salad Dressings

Store this dressing in an airtight container (a jar works great) for up to four days. Dressings that use fresh garlic should really be tossed after four days, otherwise you risk bacteria growth from the combination of the garlic and the oil. Additionally, because we are adding mayonnaise, you want to stick to four days.

While the emulsifier works amazingly well, it is possible that over multiple days there will be some separation. If that happens, you can give it a shake or stir before using.

man's hand pouring simple vinaigrette onto a greens salad with tomato slices and cucumber slices

Other Homemade Salad Dressings

I love making salad dressings from scratch! Here are a few of my favorites:

If you try this homemade vinaigrette dressing, I’d love to know what you think! Leave a comment and let me know, it makes my day.

Jar of simple vinaigrette. Cucumber and tomatoes sitting in background
5 from 1 vote

Simple Vinaigrette

Serves: 5 servings
(tap # to scale)
Prep: 5 minutes
Total: 5 minutes
This simple vinaigrette recipe is the perfect addition to your salads. It whips up quickly and has the perfect combination of flavors.

Ingredients

  • 1/2 cup extra virgin olive oil (100 grams or 118.3 ml)
  • 1/2 teaspoon mayonnaise (light mayonnaise will work fine)
  • 2 1/2 tablespoons red wine vinegar
  • 1 garlic clove finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt (plus more to taste)
  • 1/8 teaspoon black pepper

Instructions

  • Whisk together the olive oil and the mayonnaise. Slowly add the vinegar as you continue whisking. I love using a frother for this.
    1/2 cup extra virgin olive oil, 1/2 teaspoon mayonnaise, 2 1/2 tablespoons red wine vinegar
  • Whisk in the remaining ingredients. Taste and add more salt as needed.
    1 garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon onion powder, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper
  • Use right away on a salad, but keep in mind the flavor will get better if it sits overnight. Store in the refrigerator for up to 4 days.
Serving: 2tablespoons Calories: 196kcal (10%) Carbohydrates: 1g Protein: 0.1g Fat: 22g (34%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 2g Monounsaturated Fat: 16g Cholesterol: 0.1mg Sodium: 121mg (5%) Potassium: 16mg Fiber: 0.3g (1%) Sugar: 0.05g Vitamin A: 12IU Vitamin C: 0.3mg Calcium: 13mg (1%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Condiment
Cuisine: Mediterranean
Jar of simple vinaigrette. Cucumber and tomatoes sitting in background

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Simple Vinaigrette

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Bill @thewoksoflife says

    So simple why would anyone buy the store-bought stuff with additives? Thanks for posting and reminding me never to buy store-bought stuff again!

  2. Brenda Bott says

    Thank you for this simple but wonderful dressing!

    • Lisa Longley says

      You are welcome, Brenda!

  3. Sue says

    5 stars
    Finally … an Olive Oil & Vinegar recipe that doesn’t use/require a lemon, canola oil, fresh garlic, Italian seasoning, brown sugar (whaaaaat is happening to OO&V dressings??). 😊Thank you for this uncomplicated
    vinaigrette!

    • Lisa Longley says

      I’m so glad that you liked it!

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