Need a quick salad dressing? As a home cook who's ditched store-bought options for years, I've perfected these 4 vinaigrette recipes—each ready in 5 minutes.
Growing up, I relied solely on supermarket vinaigrettes. It wasn't until I started cooking independently that I discovered how simple homemade versions are. With minimal ingredients, you can create fresh dressings without additives or excess sugar.
These customizable recipes start with a classic base, then branch into balsamic, lemon-herb, and Asian-inspired variations. Let's dive in.
Olive oil + Cider vinegar + Dijon mustard + Garlic + Salt/pepper = Classic vinaigrette
Use quality olive oil and flavorful vinegar like cider or red wine for the best results. White vinegar works for extra acidity if preferred.
Classic ingredients + Balsamic vinegar = Balsamic vinaigrette
Reduce classic vinegar and add balsamic. Aged balsamic thickens the dressing beautifully; use 1-2 tbsp. Basic balsamic? Swap most of the vinegar for it.
Olive oil + Lemon + Dijon mustard + Garlic + Herbs + Salt/pepper = Lemon-herb vinaigrette
Swap vinegar for lemon juice and add herbs like basil, rosemary, or chives. Ideal for Greek salads with feta, tomatoes, cucumbers, and onions.
Olive oil + Rice vinegar + Sesame oil + Dijon mustard + Honey + Sriracha + Garlic + Salt/pepper = Asian dressing
Start with the classic, then incorporate rice vinegar, sesame oil, and sriracha. Perfect for cabbage slaws or noodle salads with carrots, onions, and sesame seeds.
Classic Vinaigrette:
Balsamic Vinaigrette: 30 ml balsamic vinegar + 60 ml cider vinegar (replacing full amount).
Lemon-Herb Vinaigrette: 60 ml lemon juice (replacing vinegar) + 5-10 ml dried herbs or 15 ml fresh (thyme, basil, oregano).
Asian-Style: 80 ml rice vinegar (replacing normal vinegar) + 15 ml sesame oil + 15 ml honey + 15 ml sriracha (adjust to taste).
This technique keeps the dressing smooth longer. Alternatively, shake in a bottle for convenience, though whisking yields better results.
