Basic Vinaigrette Salad Dressing
Vinegar and olive oil-based vinaigrette is a light, zippy, heart-healthy salad dressing. It’s great on greens, vegetables and fruits. Easy to change up the flavor by using different vinegars (see notes).
Ingredients
- 1 cup extra-virgin olive oil
- 6 tbsp. vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar, etc.)
- 2 tbsp. Dijon mustard
- 2 tbsp. maple syrup or honey
- 4 medium cloves garlic, pressed or minced
- ½ tsp. fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a liquid measuring cup or bowl, combine all of the ingredients.
- Stir well, with a small whisk or a fork, until the ingredients are completely mixed together; taste and adjust as necessary.
- If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey.
- If the mixture is a little blah, add another pinch or two of salt.
- If it doesn’t have enough zing, add vinegar by the teaspoon.
- Place in an airtight container and refrigerate for future use; homemade vinaigrette keeps well for 7 to 10 days.
- If the vinaigrette solidifies somewhat in the refrigerator, don’t worry about it—real olive oil tends to do that – simply let it rest at room temperature for 5 to 10 minutes or microwave for around 20 seconds to liquify the olive oil again; whisk to blend and serve.
Notes
Balsamic Vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.
Red Wine Vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
Greek/Italian Varation: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.