As a passionate home cook, I adore fresh summer salads—a simple bowl of greens elevated by a flavorful homemade vinaigrette. It's light, guilt-free, and endlessly customizable.
Store-bought dressings often list unpronounceable ingredients like disodium guanylate. Once, I thought making my own was too time-consuming. But these four expert-tested recipes prove otherwise: they're straightforward, ready in 2 minutes, and far superior.
I've curated these 4 most delicious and easiest salad dressing recipes into one guide, drawing from years of perfecting flavors in my kitchen.
1. For each recipe, whisk ingredients together—or simply add to a jar and shake vigorously.
2. Store in squeeze bottles like this one, or a dedicated vinaigrette shaker I keep handy in my kitchen.
- 18 cl of oil (olive oil or rapeseed oil)
- 6 cl of vinegar (white wine vinegar, red wine vinegar, balsamic vinegar or cider vinegar)
- 1 teaspoon of garlic (fresh or dehydrated)
- 1 teaspoon of dried basil
- 1 teaspoon of oregano
- Season to taste with salt, pepper, onion and paprika
- Optional: grated parmesan, lemon juice, sugar and honey
- Double fresh herbs if using instead of dried.
- Adjust vinegar to taste; I love a bold 50/50 oil-vinegar ratio, though many prefer less acidity.
- Sweeteners like honey or sugar balance vinegar's tang beautifully.
- Shelf-stable versions (dried herbs) last weeks at room temperature.
- Refrigerated dressings may solidify; let sit 10 minutes and shake well before use.
- 12 cl of olive oil
- 12 cl of balsamic vinegar
- 1 teaspoon of garlic (fresh or dehydrated)
- 1 teaspoon of mustard
- Salt and pepper to taste
- Optional: honey, brown sugar or herbs
- Blend fresh strawberries or raspberries for a fruity summer twist.
- Shelf-stable versions last weeks unrefrigerated.
- Let refrigerated oil soften before shaking.
- 60 g of mustard
- 85 g of honey (adjust to taste)
- 60 g of mayonnaise or 6 cl of oil (vegetable or olive)
- 1 to 2 teaspoons of vinegar (white, cider, or lemon juice)
- Season to taste with salt, pepper, garlic, paprika or cayenne
- Oil (or oil-mayo mix) for a thinner consistency.
- Dijon works best; blend with milder mustard if preferred.
- Add honey gradually to avoid excess sweetness.
- Doubles as a dip for chicken drumsticks.
- 12 cl of oil (peanut, rapeseed, or vegetable)
- 6 cl of soy sauce
- 7 cl of rice vinegar
- 1 to 2 tablespoons fresh ginger
- 2 tablespoons sesame oil
- 1 teaspoon garlic
- 1 tablespoon sesame seeds (lightly toasted)
- Optional: honey, spring onion, salt, pepper or cayenne
- Peanut oil adds bold flavor; swap for neutral oil if desired.
- Fresh ginger and garlic elevate it; dried works in a pinch.
- Toast sesame seeds lightly in a pan.
- Honey enhances without overpowering.
- 150 g strawberries
- 2 to 3 tablespoons vinegar (balsamic, rice, red wine, or white)
- 12 cl oil (olive, rapeseed, or oil-yogurt mix)
- 2 teaspoons poppy seeds
- Sweetener to taste (sugar, honey, stevia, or agave)
- Season to taste with salt, pepper, ginger, garlic, mustard, or lime
- Blend strawberries to liquid.
- More berries cut sugar needs.
- Oil-Greek yogurt mix adds creaminess and tang.
Now you can whip up homemade vinaigrettes effortlessly. Quick, fresh, and free of additives—these trusted recipes transform any salad.
Customize to your taste and enjoy. Bon appétit!
