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Home » Recipes » Lunch » Salad + Dressing » How to Make a Basic Vinaigrette

Aug 7, 2013(updated June 9, 2022)

How to Make a Basic Vinaigrette

4.84 from 12 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

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Learn how to make a basic vinaigrette that adds bold flavor to salads, vegetables and even proteins such as chicken and beef. A kitchen staple that’s so easy to make and tastes way better than the store bought version.

Vinaigrette dressing in a small jar.

I love to make my own condiments and dressings whenever possible, they’re so much more tasty than any of the store-bought options and you can ensure there are no mystery ingredients. Some of our favorites include dressings for Greek Salad Dressing, Buttermilk Ranch Dressing, and this super versatile Basic Vinaigrette.

This is my favorite dressing to use on a salad and the one I turn to 98% of the time. It also works great as a quick marinade for grilled chicken, if you ever find yourself in a pinch. Let me show you how quick and easy this is to whip up!

Adding dressing to a fresh green salad on a plate.

Ingredients needed:

For the best flavor, I recommend using a high-quality olive oil and vinegar. This easy dressing recipe has just 4 key ingredients, but is packed with major deliciousness. Here’s what you’ll need:

  • Garlic. Adds wonderful flavor to the vinaigrette! I recommend using a fresh garlic clove. If you don’t have fresh garlic available, you can sub with about 1/4 teaspoon of garlic powder.
  • Extra virgin olive oil. This is going to be the base of the dressing and I would suggest using a high-quality light olive oil. Avocado oil will work too.
  • Red wine vinegar. For this recipe, I used a red wine vinegar. However, you can make this vinaigrette recipe with any favorite vinegar.
  • Dijon mustard. Adds just a bit of zippy flavor to the dressing and binds to the oil and vinegar to keep the vinaigrette mixed (so the oil and vinegar don’t separate).
  • Kosher salt & black pepper. To bring out all of the flavors.
Ingredients for making dressing divided into small bowls.

How to make this recipe:

Traditionally, vinaigrettes are 3 parts oil:1 part vinegar, but I much prefer 1:1. It makes for a lighter, tangier, more flavorful dressing that just so happens to be Clean & Delish. Here’s the simple process:

  • Mix together ingredients. Whisk together the ingredients in a small bowl or jar. Alternatively, you can mix the ingredients in a glass jar with a lid. Simply, add all of the ingredients into a mason or other type of jar, screw on the lid tightly and shake vigorously.
  • Taste. Taste and add any additional ingredients, like more salt, as needed.
  • Store. That’s it! Now, you can allow the flavors to mix and marry at room temperature while preparing your salad. Or store your dressing in the refrigerator for later.

This recipe makes about 1 cup of dressing and should be enough for 4 salads.

Whisking together ingredients for a basic vinaigrette.
Basic vinaigrette made in a small glass dish.

Tips for the perfect vinaigrette:

  • Make-ahead. If you have time, prepare the dressing ahead of time and store it in the fridge, so it can intensify in flavor and be chilled when ready to enjoy. 
  • Shake before using. The olive oil may solidify as it sits in the fridge. If this happens, let the dressing sit at room temperature for about 15 minutes, give it a good shake and it’s good to go!

Customize this recipe:

We love this simple vinaigrette because it pairs well with pretty much any type of salad you’re serving, but there are many ways to change up the flavors. Here’s some ideas:

  • Herbs. You can easily change the taste of this by whisking in a half to one full tablespoon of fresh herbs. Minced parsley, chives or dill would all be great. You can mix in about a teaspoon of dried herbs, like Italian seasoning.
  • Spicy. Want a little kick of heat? Stir in crushed red pepper flakes to taste.
  • Vinegar. Use a fun flavor of vinegar. Peach, fig or pomegranate would be amazing!

Serving suggestions:

The most common use for this recipe is salads. However, it also works as a marinade for chicken. Add the dressing to a large resealable bag or large dish with about 1 pound of chicken. Refrigerate for at least 1 hour before cooking the chicken.

This vinaigrette is also delicious drizzled over roasted or grilled vegetables, or even over Buddha Bowls!

Storing leftovers

Homemade vinaigrette dressing can last up to about 2 weeks in the refrigerator. You can use a leftover salad dressing bottle or mason jar for storage.

Before each use, give the vinaigrette a good shake to blend the ingredients.

Dressing in a jar next a plate of salad.

More favorite dressing recipes to try:

Looking to change it up and try other homemade dressings? Here are some of my go-to recipes:

  • Greek yogurt Blue Cheese Dressing
  • Beet Salad Dressing
  • Apple Cider Vinaigrette
  • Basic Vinaigrette Recipe
  • Asian Dressing
Vinaigrette dressing in a small jar.
Print Recipe
4.84 from 12 votes

Easy Basic Vinaigrette

Learn how to make a basic vinaigrette that adds bold flavor to salads, vegetables and even proteins such as chicken and beef. A kitchen staple that’s so easy to make and tastes way better than the store bought version.
Course: salad + dressing, sauce + seasoning + condiments
Cuisine: American, vegan, vegetarian
Author: Dani Spies
Prep Time5 mins
Total Time5 mins
Servings: 4 servings
Calories: 124kcal

Ingredients

  • 1 clove garlic crushed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar or whatever vinegar you fancy
  • 1/2 teaspoon Dijon mustard
  • Fat pinch of kosher salt and a dash of black pepper

Instructions

  • Combine all the ingredients together and whisk until well incorporated. Enjoy!
    Whisking together ingredients for a basic vinaigrette.

Notes

Makes one cup dressing (4 servings).
Homemade balsamic vinaigrette dressing can last up to about 3 weeks in the refrigerator. You can use a leftover salad dressing bottle or mason jar for storage. 
Before each use, give the vinaigrette a good shake to blend the ingredients.

Nutrition

Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 9mg | Sugar: 1g | Vitamin C: 0.2mg | Iron: 0.1mg

Gluten Free, How-To, Lunch, Recipes, Salad + Dressing, Sauce + Seasoning + Condiments, Vegan, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

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    Comments

  1. Barbie says

    August 8, 2013 at 8:28 am

    5 stars
    You are so down to earth and make me smile EVERYTIME I watch your videos! Homemade salad dressing is so easy that I wonder how all the bottle dressing companies stay in business. Plus most of them use the yucky oils and they have other bad stuff in them! This recipe is basically delicious and easily adaptable to all tastes.

    Reply
  2. Maylynn says

    August 8, 2013 at 8:45 am

    5 stars
    Hi Dani! Great recipe! I’m wondering if I can use Stone Ground Mustard instead of Dijon mustard. Similar effect?

    Reply
    • Dani says

      August 11, 2013 at 5:48 pm

      5 stars
      That would be fine!

      Reply
  3. vidya says

    August 9, 2013 at 8:04 pm

    5 stars
    What is the purpose of mustard in the vinaigrette? Since I dont like mustard, can I substitute it or leave it out?Which would be a better option ?

    Reply
    • Dani says

      August 11, 2013 at 5:47 pm

      5 stars
      The mustard actually help emulsify the dressing – binging the oil and vinegar together. But, you certainly can skip it if you don;t like it. Just give the dressing a shake right before you use it and it will bind into a temporary emulsion. Works like a charm.

      Reply
  4. Lissa says

    August 10, 2013 at 3:06 pm

    5 stars
    Yummo. Will make this today to go with the artichokes I bought on special and cooked yesterday.

    Reply
  5. Dan Mikesell says

    August 18, 2013 at 1:57 pm

    5 stars
    I’m a big fan of 1:1 ratio. The old 3:1 just tastes like all oil to me anymore even with great oil. I find myself using much less and happier about it. Nice video.

    Reply
  6. Anadel says

    November 8, 2013 at 5:17 pm

    5 stars
    This looks simple and delicious. Would you have to use this right away or could you store it in the fridge for later use?

    Reply
    • Dani says

      November 9, 2013 at 3:48 am

      5 stars
      You can definitely make it ahead of time and store it in the fridge but just know that the oil may solidify once cold. SO you’ll need to take it out of the fridge an hour or so before you want to use it to pop it the microwave for 5 seconds or so.

      Reply
  7. Tracey says

    March 25, 2014 at 10:35 am

    5 stars
    This looks great Dani! Is it stored in the fridge? How long does it stay fresh? Thank you!

    Reply
    • Dani says

      March 25, 2014 at 10:58 am

      5 stars
      easily a week… probably two. You can store on the counter or in the fridge. If in the fridge though, the oil may solidify.

      Reply

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