To be honest, I thought that salad dressing was only available in bottles when I was younger. Whether it was ranch, Italian, or French, we had it all arranged in the refrigerator door. One day at a little Italian restaurant, the waiter drizzled something over my greens, and it changed everything. With just a little salt and pepper and a dressing of vinegar and oil, it astounded me. No sugar or preservatives, just a clear, bright flavour.
That’s why dressing with oil and vinegar is so appealing. With good reason, it is among the oldest condiments in the book. You can create something elegant without putting in much work with just two basic ingredients. It’s heart-healthy, lightweight, and incredibly adaptable. I promise that bottled dressing will taste like candy once you develop the habit of making it yourself.
Table of Contents
Table of Contents
Choosing the Right Oil for Flavor and Health
Most of us immediately think of olive oil when someone says “oil,” and extra virgin olive oil is the best option in this case. Its peppery, fruity note complements the tangy vinegar just right. Don’t stop there, though. Sesame oil, avocado oil, and walnut oil can all add a unique touch to your dressing. I once reached for toasted sesame oil by mistake rather than olive oil. To be honest, it was one of my best kitchen errors and gave my salad this nutty, almost Asian-inspired feel.
From a health perspective, oils like avocado and olive contain the monounsaturated fats that physicians highly recommend. According to the American Heart Association, these healthy fats can help reduce “bad” LDL cholesterol and support long-term heart health. Large studies, such as one published in the Journal of the American Heart Association, have also linked avocado consumption with a lower risk of cardiovascular disease. Conversely, I steer clear of inexpensive refined vegetable oils. Research shows that many undergo heavy processing, which strips away flavor and leaves them bland and neutral. Spending a little extra on a high-quality oil pays off—it delivers richer taste and a steady supply of delectable salads for weeks.
Classic Oil & Vinegar
Ingredients
- 1/2 cup 120 ml extra-virgin olive oil
- 1/4 cup 60 ml red wine vinegar (or apple cider or champagne vinegar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons honey or maple syrup optional, for sweetness
- 1 small garlic clove crushed or finely grated (optional)
Instructions
- Combine base: In a small bowl, whisk vinegar, Dijon, salt, pepper, and honey (if using) until dissolved.
- Emulsify: Slowly drizzle in olive oil while whisking constantly until the dressing looks glossy and slightly thickened.
- Add garlic & adjust: Whisk in garlic (if using). Taste and adjust seasoning—add more vinegar for tang or more salt for balance.
- Jar method (optional): Place all ingredients in a lidded jar and shake vigorously for 20–30 seconds.
- Serve & store: Use immediately or refrigerate up to 7 days. If the oil solidifies, let it sit at room temperature for 10 minutes, then shake before serving.
Notes
- Ratio matters: The classic ratio is 3 parts oil to 1 part vinegar, but if you like it tangy, go 2:1. Adjust to taste.
- Oil options: Extra virgin olive oil gives the best flavor, but avocado or walnut oil add a nice twist. Avoid cheap vegetable oils for this one.
- Vinegar swaps: Red wine vinegar is sharp, balsamic is sweet, apple cider is fruity, and champagne vinegar is light and elegant.
- Make it creamy: A teaspoon of Dijon mustard or even a spoonful of mayo helps emulsify the dressing so it doesn’t separate as quickly.
- Sweetness boost: A drizzle of honey or maple syrup balances strong acidity if your vinegar feels too punchy.
- Storage tip: Store in a sealed jar in the fridge up to 7 days. Olive oil may solidify—just let it sit out 10 minutes and shake before using.
- Flavor upgrades: Add fresh herbs, crushed garlic, or even a spoonful of jam (like raspberry) for a fun twist.
Vinegar Varieties and How They Change the Game
You can have some fun with vinegar. If you prefer sweet and tangy flavours, balsamic vinegar is a timeless option. However, don’t overlook apple cider vinegar for a fruity burst or red wine vinegar for sharpness. On a whim, I once tried champagne vinegar, and my dressing tasted like it came from a fine dining establishment.
Every vinegar alters the overall atmosphere. Sherry vinegar tastes earthy and rich, like fall in a bottle, while balsamic gives your salad the flavour of a summer picnic. If you want to keep things light, apple cider vinegar is a great option because it has a country-fresh feel. To keep myself from getting bored, I keep at least two different vinegars in my pantry—and if you want more inspiration, check out my guide to salad dressings
My Foolproof Method for Getting the Ratio Right
The ratio is where I used to get confused. It really depends on your taste buds, but you’ll hear people swear by a ratio of three parts oil to one part vinegar. I usually aim for a 2:1 ratio because I like things tangy. If you’ve never made dressing before, start with the standard 3:1 and work your way up.
My trick is to start by whisking together the vinegar, a small amount of honey, and a pinch of mustard (for balance and creaminess). Then, whisk frantically as you slowly pour in the oil. After throwing everything in a jar and shaking it frantically, I discovered the hard way that half the time it separated in a matter of minutes. It clings to greens much better and becomes silky smooth when whisked.
Tips for Customizing with Herbs, Spices, and Extras
This is where the fun begins after you’ve mastered the fundamentals. Your dressing tastes like it was made with fresh herbs like parsley or basil. It gets a Mediterranean boost from dried oregano or thyme. Add red pepper flakes if you like a little spiciness. Additionally, I add a clove of garlic to the vinegar before adding oil, which gives it a powerful flavour that elevates the entire salad.
When I want something savoury, I’ve also added a dash of soy sauce or grated Parmesan for a cheesy twist. On one occasion, I even added a teaspoon of raspberry jam, and the result was the best fruity vinaigrette I’ve ever tasted. The idea is that you can riff on the base indefinitely once you have it.
Storing and Troubleshooting Homemade Dressing
The good news is that homemade dressing does not last as long as bottled dressing. It is genuine and fresh, and if stored in the refrigerator, it should be used within a week. In order to shake it up before using, I typically make small batches in a mason jar. Simply leave it at room temperature for a few minutes if it solidifies (olive oil loves to do this when it’s cold).
Now, don’t freak out if your dressing continues to separate too quickly. To make the oil and vinegar work well together, add a dab of mayo or even a teaspoon of Dijon mustard. A drizzle of honey or maple syrup balances it out if it’s too tangy. Too greasy? Add more vinegar and splash. The key is to taste as you go.
Conclusion: Why Homemade Beats Bottled Every Time
Oil and vinegar dressing is ultimately evidence that simplicity is best. You get flexibility, taste, and health benefits all at once. Additionally, you avoid all those strange additives that are present in bottled versions and save money. You’ll discover that you can create a new version every week and never grow weary of it once you begin experimenting with oils, vinegars, and herbs.
My challenge is to try making your own the next time you reach for that bottle in the refrigerator. Try varying the ratios, adding garlic covertly, or adding that random vinegar you happened to buy on sale. You won’t ever look back, I promise. Additionally, please share your favourite combo in the comments section. I’d love to take your brilliant ideas and learn from them!