Basic Vinaigrette (Simple Homemade Salad Dressing)
This basic vinaigrette is one of those staple recipes that belongs in every kitchen. It’s quick to make, uses pantry ingredients, and works on everything from simple green salads to grain bowls and roasted vegetables.
If you’re trying to eat more whole foods or just want to move away from bottled dressings with added sugars and preservatives, this is an easy place to start. No blender required, no special tools, just shake or whisk and you’re done.
Why This Vinaigrette Works
Balanced flavor with oil, acid, and a touch of sweetness
Easy to customize with different herbs or vinegars
Made with real, recognizable ingredients
Ready in under 5 minutes
This is a go-to dressing you can memorize and adjust based on what you have on hand.
Ingredients
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Himalayan salt
1 teaspoon ground black pepper
1 teaspoon unfiltered honey or raw agave
2 tablespoons fresh lemon juice
Optional:
2 teaspoons fresh herbs (basil, oregano, parsley, or dill)
Directions
Add all ingredients to a small bowl, jar, or measuring cup.
Whisk until fully combined, or seal the jar and shake well until emulsified.
Taste and adjust seasoning as needed. Add more lemon juice for brightness or a touch more honey for sweetness.
Use immediately or store in the refrigerator.
How to Use This Basic Vinaigrette
This dressing pairs well with:
Mixed green salads
Quinoa or grain bowls
Roasted vegetables
Simple protein bowls
As a light marinade for chicken or vegetables
Storage Tips
Store vinaigrette in an airtight container in the refrigerator for up to 5 days. If the oil solidifies, let it sit at room temperature for a few minutes and shake well before using.
Serving Size
Serves approximately 8.
