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8 Best Basic Vinaigrette Recipes You Will Love

These vinaigrette recipes are going to change your salad game forever!

As much as we all love to add some vinaigrette or other dressings to our salads, the bottled ones have a lot of drawbacks. Not only are they going to cost you a pretty penny for what they truly are, but they are more often than not full of a lot of chemicals and additives while also having quite a lot of salt and sugar, which is not always needed. In order to bypass all of these problems, you can make your own vinaigrettes at home.

And while it may sound difficult, it is actually pretty easy, and whether you choose to make a small batch or to make a bit more of your favorite one and keep it in the fridge, there are tons of recipes out there. Here are our suggestions for some of the most basic ones that are super easy to make and really versatile.

Let us know which is your favorite in the comments!

Image By bhofack2 From Envato Elements

Vinaigrette basics

Generally speaking, these types of dressings are amazing for your salads, and they can elevate any leafy green concoction you may want to eat. And while the basic recipe calls for a one-to-three ratio of vinegar to oil, alongside salt and pepper, if you want a stronger taste, you can easily change the ratio to one-to-one, which will bring you even more flavor.

What’s more, you can always customize your vinaigrettes! These recipes are just a starting point, and you can always experiment with different sweeteners, add herbs, and even change the oil to what you desire. There is no right or wrong as long as you respect the ratios. You can let your imagination run wild.


When we’re talking about the more basic ones you can make at home, you can easily make them ahead of time or when you find yourself with about 15 minutes to spare. You can make a bigger batch and then store it in the fridge, be it in a mason jar, an air-tight container, or even a salad dressing shaker.

These types of simple vinaigrettes will last easily for about 2 weeks, if not even up to a month (once you pass the 2-week mark, it’s better to be cautious of your sauce).

The only thing you need to be careful of is when you are adding fresh herbs and fruits or blending together a dressing. Those do not have a long shelf life, so even if you end up making a bigger batch, you should see how you can eat it in 3 to 5 days.

Do not fret if you see the dressing has separated after you have stored it in the fridge for a few days; it is normal for that to happen. Let it sit at room temperature for about 10 minutes, and then give it a good shake. It will emulsify again, and you can easily serve it with no issues.

Image By New Africa From Shutterstock


Basic Vinaigrette


  • three tbsps of oil of your choice
  • two tbsps vinegar of your choice
  • salt and ground black pepper to taste


Mix everything together in a bowl or shake in a tight-lid container until everything is mixed. If this is the only dressing you will add to your food, we recommend you use extra virgin olive oil and any type of vinegar except the balsamic one, as it will be overpowering in taste and flavor.

White or Red Wine Vinaigrette


  • a quarter cup of white or red wine vinegar
  • a quarter cup of extra virgin olive oil
  • 2 tbsps of maple syrup (honey or brown sugar can be used instead)
  • half a tsp of dijon mustard
  • salt and freshly ground pepper to taste


You should put everything in a bowl and mix them together thoroughly until everything is homogenous. Make sure to taste and see if you need to add any more black pepper or salt. There is no need to add a lot from the start.

In addition, you have to be careful of one or two things with this recipe. Do not confuse white wine vinegar for plain white vinegar, as they are not the same. And if you plan on using the red wine vinegar recipe for green salads, you should use a different ratio as it can be a bit too tangy for leafy greens (if you make it on the spot, a 1:2 or 1:3 ratio of vinegar to oil would be much better, using tablespoons instead of cups).

Apple Cider Vinaigrette


  • a quarter cup of apple cider vinegar (preferably raw, unfiltered)
  • a quarter cup of extra virgin olive oil
  • two tbsps of maple syrup (substitute with honey or brown sugar to personal preference)
  • half a tsp of dijon mustard
  • salt and freshly ground pepper to taste


Whisk together until everything combines nicely, making sure not to add too much salt or pepper from the start. Add in as needed, and taste as much as you need to make sure you achieve the perfect balance of savory and tangy. After it is finished, you can safely store it for about 2 weeks and even up to one month in the fridge.

Italian Vinaigrette


  • one batch of basic or red wine vinegar vinaigrette
  • half a tsp minced garlic
  • half a teaspoon of Italian seasoning
  • crushed red pepper flakes to taste (optional)


In a tight-lid container, add all your measured ingredients (if you want to make a bigger batch, you can double, triple, etc., all the measurements) and then shake them well. Alternatively, you can whisk them together. Leave it to sit a little bit for all the flavors to combine, then give it a taste. Add salt if needed or any other ingredient to your taste, then mix again.

Image By Elena Veselova From Shutterstock

Light Bacon Dressing


  • one batch of the Basic or Apple cider vinaigrette
  • one tbsp crumbled bacon
  • half tbsp of finely minced onion
  • one pinch of celery seeds (can be omitted)
  • a quarter tsp of dijon mustard
  • one to three tsp of sweetener to taste (can be brown sugar, maple syrup, or other sweeteners that are not overpowering)


Shake all of your ingredients together in a shaker or tight-lid container until homogenized. Otherwise, you can whisk them together until everything is combined. The best pairing for this dressing is with salads containing strong greens such as dandelion greens, escarole, or even curly endive.

Balsamic Vinaigrette


  • three tbsp extra virgin olive oil (or another type of oil you may prefer)
  • one tbsp balsamic vinegar
  • half a tsp garlic (minced)
  • Italian seasoning to taste (optional)


Whisk everything together until mixed well.

If you choose to add the seasoning, it would be best to leave everything to sit for about 10 minutes so the herbs can rehydrate and for the flavors to blend better. Afterward, give it a good mix again, and then dress your salad with the sauce.

Raspberry Vinaigrette


  • one cup of fresh raspberries
  • a quarter cup of basil leaves
  • a quarter cup of red wine vinegar (can substitute for balsamic too)
  • a quarter cup of water
  • two tbsp maple syrup (add more as needed after tasting)
  • half tsp dijon mustard


You can make this with a mortar and pestle, but it will take quite a bit of elbow grease from you, so we suggest you make use of the blender or even an immersion blender if you have one. All you have to do is to put all your ingredients together and then blend them until they are homogenized and have a smooth texture.

You can either use it immediately, or you can store it in a container and use it the next day. It cannot be refrigerated for more than 5 days or it will spoil! It is better to taste it before throwing it over your salad, or you run the risk of it going bad and ruining your whole dish.

Cilantro Lime Vinaigrette


  • half a cup of cilantro leaves (loosely packed in the measuring cup)
  • a quarter cup of white wine vinegar
  • a quarter cup of extra virgin olive old
  • one minced clove of garlic
  • two tsp lime juice
  • two tbsp honey (can replace with brown sugar or maple syrup)
  • half tsp dijon mustard
  • 1/8 tsp salt
  • (optional) half an avocado


Likewise, without previous vinaigrette, take out your blender or immersion blender and after adding all the ingredients together, blend them until smooth. You can keep this in the fridge for up to 5 days, but you will have to check on it from time to time.

And if you have no idea what to pair these with, you can always give our lunch recipes a try, as a few are salads that will pair beautifully with some of these!

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