Craving a simple, fresh dressing to elevate your salads? This classic vinaigrette salad dressing recipe is my go-to for adding bright, tangy flavor to any greens or veggies.

Made with just a few wholesome ingredients—extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, and seasoning—it’s easy to whip up in minutes and keeps well in the fridge.

Whether you’re tossing a leafy green salad, drizzling over roasted veggies, or using it as a marinade, this vinaigrette hits the perfect balance between acidity and richness. Plus, it’s naturally gluten-free, dairy-free, and free of preservatives, so you know exactly what’s going into your food.

Ingredients List

  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar (or substitute your favorite vinegar)
  • 1 ½ teaspoons honey (or pure maple syrup for a vegan twist)
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon kosher salt
  • Black pepper, to taste

Required Kitchen Tools

Having the right tools makes preparing this vinaigrette salad dressing quick and hassle-free. Here are the essentials I always keep handy:

  1. Small Jar with Lid or Mason Jar: Perfect for shaking the dressing vigorously to combine all ingredients evenly without a mess.
  2. Whisk or Fork: If you prefer mixing by hand in a bowl, a whisk or fork helps emulsify the oil and vinegar smoothly.
  3. Measuring Spoons and Cups: Accurate measurements ensure the right balance of flavors every time.
  4. Small Mixing Bowl (optional): Useful if you want to taste and adjust the dressing before serving.

How to Make Vinaigrette Salad Dressing

Making this vinaigrette salad dressing is incredibly simple, and I love how quickly it comes together. Here’s my step-by-step method:

Step 1: Combine the Ingredients

In a small jar or mixing bowl, pour in ¼ cup of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 1 ½ teaspoons of honey, ½ teaspoon of Dijon mustard, and ⅛ teaspoon of kosher salt. Add black pepper to taste — I usually start with a few twists from the grinder.

Step 2: Mix It Up

If you’re using a jar, seal the lid tightly and shake vigorously for about 20-30 seconds until the dressing looks creamy and well combined. If you prefer a bowl, whisk the ingredients briskly until fully blended and emulsified.

Step 3: Taste and Adjust

Give your vinaigrette a quick taste test. If it feels too tangy, add a little more olive oil for richness. If you want more acidity, add an extra splash of vinegar. Feel free to tweak the honey or mustard for sweetness or depth—this recipe is very forgiving and easy to customize.

Step 4: Serve or Store

You can use the vinaigrette immediately to dress your salad, or store it in an airtight container in the refrigerator for up to two weeks. Just give it a good shake or whisk before each use since the ingredients may naturally separate.

Serving Suggestions and Storage Tips

This vinaigrette salad dressing is incredibly versatile and pairs beautifully with a variety of dishes. Drizzle it over mixed greens, arugula, or spinach for a fresh and tangy salad. It also makes a fantastic marinade for grilled vegetables, chicken, or tofu, adding a bright flavor boost.

Storage Instructions

To keep your vinaigrette fresh, store it in a sealed jar or airtight container in the refrigerator for up to two weeks. Because olive oil can solidify when chilled, simply let the dressing sit at room temperature for a few minutes or shake it vigorously before using to restore the perfect consistency.

Vinaigrette Salad Dressing Recipe

Emma
Made with just a few wholesome ingredients—extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, and seasoning—it’s easy to whip up in minutes and keeps well in the fridge.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 13
Calories 90 kcal

Equipment

  • Small Jar with Lid or Mason Jar
  • Whisk or Fork
  • Measuring Spoons and Cups
  • Small Mixing Bowl

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar (or substitute your favorite vinegar)
  • 1 ½ teaspoons honey (or pure maple syrup for a vegan twist)
  • ½ teaspoon Dijon mustard
  • teaspoon kosher salt
  • Black pepper, to taste

Instructions
 

How to Make Vinaigrette Salad Dressing

  • In a small jar or mixing bowl, pour in ¼ cup of extra virgin olive oil, 2 tablespoons of apple cider vinegar, 1 ½ teaspoons of honey, ½ teaspoon of Dijon mustard, and ⅛ teaspoon of kosher salt. Add black pepper to taste — I usually start with a few twists from the grinder.
  • If you’re using a jar, seal the lid tightly and shake vigorously for about 20-30 seconds until the dressing looks creamy and well combined. If you prefer a bowl, whisk the ingredients briskly until fully blended and emulsified.
  • Give your vinaigrette a quick taste test. If it feels too tangy, add a little more olive oil for richness. If you want more acidity, add an extra splash of vinegar. Feel free to tweak the honey or mustard for sweetness or depth—this recipe is very forgiving and easy to customize.
  • You can use the vinaigrette immediately to dress your salad, or store it in an airtight container in the refrigerator for up to two weeks. Just give it a good shake or whisk before each use since the ingredients may naturally separate.
Keyword Vinaigrette Salad Dressing Recipe

Conclusion

Making your own vinaigrette salad dressing is a game-changer—it’s fresh, customizable, and free from preservatives and additives found in store-bought dressings.

Plus, with minimal ingredients and kitchen tools, you can whip up this healthy dressing anytime to brighten your meals. Give it a try today, and enjoy the burst of flavor that only a homemade vinaigrette can bring!

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