We’re going back to basics today with one of my most essential everyday recipes, vinaigrette! You know how much I love salads, and I’m surprised I didn’t think to share my basic vinaigrette recipe with you until now.
Vinegar and olive oil-based vinaigrette is a light, zippy, heart-healthy salad dressing. It’s great on greens, vegetables and fruits. You can change up the flavor by using different vinegars. Vinaigrette is easy to adjust to taste, and I’ve included notes how to do so in the recipe.
Once you start making homemade vinaigrette, you won’t go back. Whisk together some basic ingredients, and you’ll end up with dressing that tastes infinitely better than store-bought dressings. No preservatives here!
Homemade vinaigrette keeps for 1 to 2 weeks in the refrigerator, so it’s worth the 5 minutes it takes to mix it up. Then you can keep it on hand for all of your salad needs. Let’s get to it!
Basic Vinaigrette Ratio & Ingredients
The traditional French vinaigrette formula calls for 1 tablespoon vinegar for every 3 tablespoons olive oil. Modern vinaigrettes often call for a bit more vinegar than that, but it’s always up to you. Kale salads can tolerate more zingy dressings, while you’ll want to use less vinegar for mild greens like spring greens.
Here’s what you’ll need to make vinaigrette:
- Olive oil for your base
- Vinegar of choice
- Dijon mustard for some flavor complexity and creaminess
- Maple syrup or honey for a little sweetness that balances the vinegar
- Garlic for oomph
- Salt and pepper
Vinaigrette Varieties
While you can use any tasty vinegar you’d like to make vinaigrette, here’s how I choose between my three go-to vinegars.
Balsamic Vinaigrette
Balsamic vinegar makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Examples include my strawberry arugula salad and favorite green salad with apples.
Red Wine Vinaigrette
Red wine vinegar packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, olives, feta and more (think Greek salads or Italian salads).
White Wine Vinaigrette
White wine vinegar a more mellow vinegar and it’s especially nice with more delicate flavors like spring greens, cucumber, zucchini and sweet corn. It’s lovely on just about every green salad out there. I’ve used it recently in my orange orzo salad and corn salsa.
Additional Options
Champagne vinegar is even more mild than white wine vinegar. Apple cider vinegar is sweet-tangy and tastes lightly of apples. Sherry vinegar is similar to red wine vinegar but slightly less intense.
Watch How to Make Vinaigrette
Please let me know how you like this vinaigrette in the comments! I love hearing from you and I’m dying to hear about the salads you make with it (#saladobsessed).
If you’re looking for more salad dressings that keep well, don’t miss my sunshine salad dressing (yogurt-based honey-mustard dressing), green goddess dressing, carrot ginger dressing or jalapeño-cilantro dressing (made a little creamy with some tahini).
You’ll also find four delicious salad dressings in my book, Love Real Food. Many more salads here!
PrintBasic Vinaigrette (Plus Variations!)
- Author:
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: ¾ cup 1x
- Category: Salad dressing
- Method: By hand
- Cuisine: French
Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields ¾ cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
Ingredients
- ½ cup extra-virgin olive oil
- 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 medium cloves garlic, pressed or minced
- ¼ teaspoon 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.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, 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 very briefly (about 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).
White wine vinegar: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.
Greek/Italian variation: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.
Frank O. Bechtel
Just made the white vinegar version at it is delicious…Thank you.
Natalie
The only vinegar I had on hand was apple cider so I used .75 of what the recipe called for of that and added my own red wine. Worked well! Thanks for the simple recipe :)
Mandy MacKenzie
Such a great jumping off point! We’ll be using this base recipe to create several variations. Thank you!
mt
Did this with Bragg’s apple cider vinegar (with the Mother) just see how it would taste. Added a teaspoon of fresh lime juice, a little fresh citrus zest and 1/2 tsp garlic powder for extra zing! Delicious!!
Bonnie
Found this when researching how to for salad dressings
Aaron
I like using half and half of olive oil and canola or vegetable, this will prevent the vinaigrette from solidifying. Great basic recipe!
mt
Just made this using maple syrup but used Bragg’s apple cider vinegar and added the following:
1 teaspoon fresh lime juice
1 teaspoon grapefruit zest
1/2 teaspoon garlic powder
Zesty and delicious! Drizzled it over some grilled shrimp, pink grapefruit and avocado salad.
Logan
Delicious! Made mine with store brand apple cider vinegar, and accidentally put in 2 tbsp of Dijon, so I doubled the syrup as well. It turned out very well!
Sheila
First time ever making a vinegerette; thank you so much for this easy and so TASTY recipe. I’m going to try the Sunshine one next!
Gabriel
Unbelievable
David
Why do you measure oil in cups and vinegar in table spoons and other things in teaspoons. These amounts not the same in different parts of the world. Recipes are searched for on the internet which is global so why not make it easy for all and use millilitres or milliliters.
Matt
Actually in cooking teaspoon, tablespoon, cup, half-cup etc are very common measures. They have mL volumes as well which you would easily discover if you were to look. From memory 1tbsp = 30mL, a teaspoon in 7.5mL; a cup is 250mL – I could be wrong but I use the actual measures themselves and it all works. You could too!
Fran
Unfortunately you are wrong. And just to recap so nobody takes your measurements and ruins their dressing. Corrections: a tbsp = 15ml a tsp = 5ml. However the good news is your correct on the last one 250
ml = a cup.
Angela
I was looking for a dressing to make for a side salad with burgers, I made this using white balsamic and I used honey as the sweet element, it was delicious.
Angela
A teaspoon is 5 ML, a tablespoon is 15ml.
Angel
Dude you need to chill, she is American, and what if she was Canadian? I wouldn’t go yelling at her to put Imperial measurements; I would instead search online for conversions.
Don’t be lazy.
Mary Alice Clark
Nice response
Karen C
So, my husband made it and put it in a “salsa jar”. I thought it was salsa gone bad and tossed it! LOL Remade it this AM and it is delish!!!! He will be happy. (Also, good job on not reacting to some “rude-type” comments). Thanks for the professionalism.
Daniel Seychell
Well said…!!!!
Sara
Because Americans don’t use the metric system. Google has very handy conversation charts. Just google whichever measurement you want to convert.
Sue
Also, the Australian tablespoon is 20mls whereas the US and I think UK use 15ml. Teaspoons are the same, 5ml everywhere I think.
Mickey Bernhardt
Recipes like this do not have to be exact. For example Dijon mustard is a strong flavor and while I love it and want it in the dressing, I’ll start out with half the amount adding a little at a time to my taste. Same with the honey or maple syrup. And the more you cook, the more you can pretty much eyeball it (smile). You sound like my husband, wanting exact amounts; but, the more he cooks the more he adds ingredients to taste. We bought a scale that measures in both grams and ounces so that we can use recipes from both Europe and the U.S.
Valerie
I agree David. Most modern internet recipes are either one or the other. All metric just easier. Lots of UK cooks won’t even have American cups. It’s obviously confused Matt who thinks a tbsn is 30ml & a tsp 7.5ml. (Should be15ml & 5ml respectively) Great basic recipe tho :-)
BGibbs
I made the White Wine Vinegar dressing, and it’s delicious! One note of caution: take care with the amount of garlic. The recipe calls for two cloves, but the cloves in my head of garlic were so large that one clove would have been adequate, especially as garlic seems to get stronger during the time the dressing is in the fridge.
Kate
Hi! Yes, the cloves can be larger sometimes, so great tip. I appreciate your feedback and review!
Briley Mitchell
Delicious!! Makes my salads so enjoyable and all theses items are already in my fridge. I’m now saving money not buying dressing too!
Thanks!
Beth
Thanks for simplifying vinaigrettes.
I put all ingredients in a jar and shook it up. Delicious!
Kate
You’re welcome, Beth! Thank you for your review.
Liz Hill
Delicious!! I finished my first batch and am back to make more!
Kate
Thank you for your review, Liz! I’m happy you enjoyed it.
Terry Starkey
Loved this recipe…thank you. I did mine with balsamic vinegar and maple syrup…it was awesome…
Kate
Wonderful, Terry! Thank you for your review.
Cindy
Made this. It was so yummy! Took my salad experience to another level – I will never buy bottlers again! Thanks for a wonderful dressing!
Patty Taylor
I made mine with olive oil, balsamic vinegar, garlic, bell pepper and pomegranate molasses.
Patty from Guatemala
@Latinzest
Stephan Dixon
Made the Basic using Red Sherri vinegar, honey and a couple shots of German Maggi instead of salt. Maggi is salty bat adds a different flavor.
Maimuna
Best vinigarette ever I used ACV. It was in a simple green salad with lots of green olives. I absolutely loved it.
Maimuna
Kate
Thank you for sharing, Maimuna!
Helen
I looked this up cuz I usually just ‘eyeball’ the ingredients and wanted to quantify for a friend. Just a side note: I was told that it’s the salt that balances the acid, the oil is just a neutral medium. Also keep in mind that if you add fresh garlic (yum) it will intensify over time. I like to use the small side of a bar grater to add pulverized garlic.
Kristi Berg
I love the simplicity of your recipes. So good and 100% trustworthy. I come back again and again. Thanks so much for all this yummy goodness!!!
Kate
Thank you, Kristi! I’m glad you think so.
Janet
Love,Love,Love this recipe!!
Wondering if anyone has used avocado oil instead of olive oil?
Alecia
I tried this recipe and it’s perfect as is. Very tasty!!
Thank you
Verlene
I searched for a light vinaigrette dressing and found your simple and delicious recipe. I used the white wine variation exactly the way you described.
It was perfect over a simple side salad of mesclun, chopped tomatoes and sweet onions.
I am looking forward to using the other variations as well!
Kate
I’m happy you came found it! I hope you enjoy the other variations as well.
Andrea
Great recipe and perfectly balanced!
Alice Spencer
I love this dressing it’s now my go to salad dressing so easy and so delicious
Kate
That’s great! Thank you for your review, Alice.
Sandi in California
Thanks for the great basic vinaigrette recipe. It’s exactly what I was looking for. I made the balsamic, as well as a red wine, and both were so delicious. It’s fun to play around with the different vinegar & see how the flavors differ. I also appreciated your notes & ideas on which vinegar pairs best with certain ingredients!
Kate
Wonderful, Sandi! Thank you for your review.
Judy M
My family & I love this recipe – the perfect vinaigrette formula – Thanks!
Molly Callahan
This dressing is delicious! I made it using balsamic vinegar and included maple syrup instead of honey. The only thing I didn’t use was pepper because the dressing tasted perfect without it.
Lelia
Delicious!!! I used one additional tablespoon of vinegar because I love the extra tangy flavor. I took Kate’s recommendation and used two different vinegars, balsamic and red. Thank you Kate!!!
Emma
I made the Balsamic Vinaigrette, I added a little salt and 2 tbsp of honey just to add sweetness in the dressing and it tastes really awesome…will be making more of other variations soon♥️.
Emma from Davao City, Philippines
Thank you.
Stella
Made it and it was great. Used balsamic vinegar.
Kate
Thank you for sharing, Stella!
Becky Egly
Love this vinaigrette. Will never buy a store bottle again!!!!
Kate
Hooray! I love that. Thank you for your comment and review.
Lynne harvey
Awesome
Kate
Thank you, Lynne!
Alice Moberg
I made the balsamic dressing and it is truly the best I’ve had! Thank you for this wonderful recipe!
Kate
You’re welcome, Alice! I’m glad you enjoyed it.
mary austin
I really don’t like the smell or taste of mustard. What can one substitute for mustard as so many recipes call for it?
Kate
Hi Mary, I’m sorry to hear that. I find it adds delicious flavor and creaminess to dressings. You can omit if you like. Sometimes mayo can achieve a creamy texture too instead.
Ellen
MMMMMMMM,MMMMMMM! So, so good! My new salad/anything I can put it on dressing. Thank you
Christina
Thank you for posting this! What an awesome access to all the major vinaigrettes. We tried the white wine this evening on a spring greens with a little arugula and a chicken piccata on top with a small bit of buerre blanc – totally delicious. THANK YOU! Bookmarking this one right now! Ill be back on a regular basis ☺️
Kate
You’re welcome, Christina!
Jack Fraser
How would you put rice wine vinegar into your categories of substitution, or would you?
I made the basic recipe and enjoyed it thoroughly.
Kate
Hi, I prefer what is listed. It will have a different flavor but may work. Let me know how you try it!
Peter John
I like that your recipe lowers the amount of oil relative to vinegar, but I am not a fan of maple (or honey) flavor in a salad. Here is my personal recipe using vegetable glycerin as a sugar substitute because it is naturally sweet and emulsifies the oil into the vinegar in a way that mustard cannot. You just have to shake it a little before using. One more secret ingredient I use in my vinaigrette is SPRING WATER, which lightens the mixture and keeps the vinegar in check while still providing the signature effect of a fresh vinaigrette. You will be surprised at this recipe because all the ingredients are in EQUAL parts to every other ingredient. Try it and you’ll be surprised how much quicker and balanced this vinaigrette is:
1 Part EVOO (or 2 parts if preferred)
1 Part Spring Water
1 Part vinegar (Rice Wine is my favorite)
1 Part vegetable glycerin
1 Part tomato paste (optional)
I personally like to season my salad separately depending on the salad, so my vinaigrette is just a shotgun affair with no nuptials. Good luck!
Kate
I’m sorry you don’t love my recipe as is, but I’m glad you have one that you can use!
Peter John
you’re recipe sounds great, I just prefer a neutral sweetener.
Andi
I will never buy store bought dressing again!! Simple & delicious
Kate
That’s great! Thank you for sharing, Andi.
Alexis
Tried this with red wine vinegar and a roasted cauliflower and butternut squash salad! So good, worth the try!
Kate
Thank you for sharing, ALexis!
Carol
I’ve made this at least a dozen times using different vinegars and it is always perfect. Thanks so much for a great recipe
Carol, Toronto, Canada
Elaine
We love vinaigrettes and are always game to try new ones. This one’s a good one. We’ll use it again. Thanks.
Brenda
Love this vinaigrette. I made it exactly as written using unfiltered apple cider vinegar, maple syrup and one medium clove of garlic finely minced. Next time I’ll experiment with balsamic vinegar. And then after that some other fun ingredients. Thanks for the tastey and simple recipe Kate.
Kate
Your’e welcome, Brenda! Thank you for your review.
Ann Jones
I made it and it was delicious! Thanks.
Dan
Excellent ratio of ingredients
Betty
I want to make a feijoa vinegairette how would I go about it
Pam
This is my go-to dressing recipe, and the variations and tips keep it interesting. I just made it with red wine vinegar, oregano, and red pepper flakes, and it’s my favorite! I put it on a mixed green salad with strawberries, and the mild vinegar was perfect with the fruit. Thank you!
Kate
I love it! Thank you for sharing, Pam.
VICTORIA J CHAPMAN
I see vinaigrettes on ‘gourmet’ sites and they always seem to use a teaspoon of Dijon and sweetner. I made this basic (with Trader Joe’s Dijon) and I admit, I love it so much more. I should know better than to second guess your always great recipes.
Merlyn Glass
This is the best viniagarette ever! I use it all the time. I often add fresh thyme if I have it or a pinch of dry tarragon.
Ann
Thank you for this tip! A friend just gave me fresh thyme from her garden today, and I just found this recipe for my spring greens, so I’m excited to make it for dinner tomorrow to go with my leftover pork chop (sorry, vegetarians, lol). I’m looking a lot more forward to my salad tomorrow! Looking forward to perusing your site Kate, as I’m attempting to eat “cleaner” and according to all the rave reviews on just the vinaigrette, I know I’ll be finding many more interesting, healthy, and delicious recipes of all sorts! Already signed up to your newsletter! Be safe, stay well.
Ann
Taylor
This is great. We didn’t have anything other than ranch for a salad my mom brought home. This was delicious, and we had everything in our pantry already! Thank you for this recipe, it’s going in my personal cookbook!
Kate
That’s wonderful, Taylor! Thank you for your review.
Rick Starling
I made the basic recipe with red wine vinegar and adjusted the garlic, salt up. An excellent dressing. Thank you very much. You are the master.
Nilanjana
Absolutely amazing and so easy to make!!!!
Kate
Thank you for your review!
Philip Appiah
Would want to learn more from you
Kristen
I made this with white wine vinegar (added a bit extra vinegar) and it was yum! I’m absolutely NOT a vinaigrette person, or any kind of salad dressing type of person, but it really topped off my salad perfectly.
liz
You are my go to gall for the BEST basic homemades! I have recently moved to becoming whole food plant based and am loving it.
Your food is delicious. and I am loving cooking with you!
Kate
That’s great to hear, Liz! I’m happy this vinaigrette recipe is a go-to for you.
Lalita
Tried your vinaigrette recipe. It was great! Thanks a lot
Pat
I made this using white balsamic vinegar and it was wonderful! I added an extra tablespoon of the vinegar because I like my dressing a little more on the tart side. Anxious to try other vinegars now!
Kate
Thank you for sharing your variation, Pat!
Nabeeha Hassan
Been hooked on this recipe for about a year now. It’s the best salad dressing recipe I’ve ever tried!
Kate
Great to hear, Nabeeha! Thank you for your review.
Job gushe
Easy to follow instructions had all ingredients at home and tastes great
Chrissy Exley
Made this dressing yesterday using red wine vinegar. It was delicious and will definitely make again. Thank you
Kate
You’re welcome, Chrissy! Thank you for your review.
Julia Lawrence
This is so so so yummy!! I tried it just for kicks when I realized I was out of salad dressing, but I love it so much more! Never going back, thank you!!
Kate
I love that! Thank you for sharing, Julia.
Matt
Vinaigrette is an emulsion. To get a vinaigrette not to separate you need to emulsify the oil into the vinegar/mustard mix by drizzling the oil slowly while vigorously whisking. I use an immersion blender for this. 1st, add all the ingredients other than oil to the blenders mixing cup, then gently add the oil which will float on top. Now immerse the blender blades all the way to the bottom of the mix and only then turn it on, then very slowly move it up the mixing cup. As you move it up slowly the blender will bring more and more of the floating oil into the mixture, creating a perfect emulsion that will never separate. This is also a very easy way to create home made mayonnaise (which is also an emulsion).
Sue
Just made this for an impromptu dinner party. It’s fantastic! So simple and good. I used white wine vinegar, as I wanted it light. I also used agave nectar, as I just wanted to soften the acidity without deadening the flavor of the mustard and vinegar, and agave is not as strongly flavored as honey or maple syrup. It’s just delicious!
Kate
That’s great! I’m glad it worked well for you, Sue.
Marilyn
Didn’t have garlic cloves so used 2 tsps of garlic powder. That was the only substitute. Turned out fantastic! Everyone loved it and asked for the recipe. I hated to give it to them. I wanted to be the only one making it, but I did. Great on my southwestern bean & rice salad as well. A definite keeper. Thank you.
Christie Lee
This is a great vinaigrette. You can change it up depending on your taste and what you’re serving it with. I usually use balsamic vinegar (usually 1:2 vinegar to olive oil)…sometimes add 2tsp (or more) of strawberry jam…sometimes Dijon…sometimes honey…sometimes lime and/or cilantro…garlic always…you really can’t go wrong with this basic recipe.
Olivia Manley
I’m quite sick with morning sickness and all supermarket dressings taste awful. This recipe was so, so good. My picky three year old loved it so much she tried eating it like soup. Thank you!
Jodi
I am going to try this for a recipe I saw on my local news by Mr. Food and his Steakhouse Salad. MMMM! Can’t wait!
Gail
Great with apple cider vinegar and lots of garlic. Just what this ho hum salad needed.
Mary
Can you use soy sauce instead of the vinegar if I don’t have the vinegars listed?
Thanks
Kate
Hi Mary, I wouldn’t recommend soy sauce as that would really change the taste.
Siuwai
Love the simplicity Delicious every time! Thank you!
Kate
You’re welcome! Thank you for your review.
Dr Johanna W.H. van Wijk-Bos
Wonderful recipe. Why have I been slowly drizzling oil into a vinaigrette all this time? Just put it together, shake or use small whip. Tastes great. Keeps well. Thanks!
Johanna Bos
Sharon
Who knew it could be so easy!
Defiantly a keeper and like you said, great jumping off point.
Thank you!
Kate
You’re welcome, Sharon!
Angela
I was looking for a dressing to make for a side salad with burgers, I made this using white balsamic and I used honey as the sweet element, it was delicious.
Kate
That’s great, Angela! I appreciate your review.
Terry
I tried the balsamic vinegar dressing. Mine tasted good but seemed thick.
Reatha Mayette
All recipes look so good and fresh.
Suhaya
Made a batch and put it in the fridge at work… just loved it. I didn’t use Dijon mustard, because I didn’t have any and substituted it with the brand I had. The tips of how to tweak the recipe to make the flavours to ones own taste was great. Thank you.
Ilana Davis
Finally a vinaigrette dressing worthy of saving
Was delicious
Suzzanne
Delicious I made it with some good oil and balsamic vinegar
Next time I think I’ll cut back on the garlic. It’s a keeper
MAVA KUBICEK REOME
I made this with a few tweaks and my husband loves it. I combined, white wine vinegar, rice vinegar, & lemon juice, used dry mustard powder, garlic powder, and a pinch if Italian seasoning, and an extra tbsp of honey. Very tasty!
Roberta
Delicious! I think the honey adds a lot. So many vinaigrette recipes are too sour and this is just perfect. Thank you!
Pat
Perfect ratios. I use a white wine vinegar that I like and maple syrup, and is perfect for simple green salad every time.
Kate
I’m glad you enjoy these!
Dorothy M Hall
Yes I have made this. And I do variations and it I say is delicious. Thank you for the recipe.
Kate
You’re welcome, Dorothy!
Lynne
Made the white wine vinegar version with some Brazilian pepper honey. Everyone loves it, including my not-too-fond-of-salad daughter who asked me to teach her how to make it.
Ginger
Been making basic dressing for some time,everyone loves it and are now making it,fantastic
Michelle Ahmann
Awesome, thank you! Used the recipe above (w/ balsamic), no tweaks or substitutions. Perfect for a “shoot! I am out of vinaigrette!!” kind of day:)
Coulinjo
Perfect ratios! I used half red wine vinegar and half balsamic – still.perfect
Kate
I’m glad you enjoyed it, Coulinjo! I appreciate your review.
YVONNE ZABU
Great recipe! It was incredibly easy to follow and your notes make it easy to adapt to what one has in their kitchen. I live in the tropics so I also add a little grated fresh ginger. And when I add fruit, I’ll put a little mango, or pineapple which works really well with the balsamic and the red wine. Thank you for sharing!
Kate
You’re welcome! I’m glad you enjoyed it.
John Stanley Tonge
My daughter gave me a nice bottle of champagne vinegar for Christmas so I used that and it was remarkable.
Andy Pyzer
Enjoyed this recipe very much, will try with a mixture of a tbsp of each type of vinegar next time, but great start many thanks.
Andy
Kate
Thank you for your review!
Piera
Thank you for posting tried the Basic Vinaigrette, it was a hit.
Kate
I’m glad you hear that, Piera!
AshleyMara
Thanks for the recipe! I used red wine vinegar and it was so yummy :)
Kate
You’re welcome, Ashley!
Laura Drury
Your basic vinaigrette has become my go to homemade salad dressing! I used red wine vinegar and honey. Delicious!
Kate
I love to hear that! Thank you for sharing, Laura.
Cristie Sebastian
I made the recipe for dinner guests. I used apple cider vinegar because that is the only vinegar I ever use, and I left out the sweet part. It was so good & my guests enjoyed it as well. That will be a staple in my house. You are right. No need to ever have store bought dressing!
Kate
Thank you for sharing! I’m glad you all enjoyed it, Cristie.
Erin Dulac
Amazing! I was a tiny bit anxious because i was having trouble mixing – the oil was being obstinate, but it finally mixed.
So good, I finally have the perfect dressing for my spinach and beet salad. I used the balsamic vinegar in my concoction.
Thank you!
Diane
Made the basic vinaigrette with red wine vinegar and maple syrup. Delicious! It will be my new favourire. Thanks for the recipe.
Kate
That’s great to hear, Diane! Thank you for your review.
David
yum.
Louisa
I made this with the red wine vinegar and honey. I absolutely loved it! I used it on a mixed salad of romaine lettuce zucchini strips cherry tomatoes cucumber yellow bell pepper avocado and feta. It was perfect! This is the best dressing I’ve had in a long while and I count restaurant versions too. I’m trying it on a macaroni salad next. I also found the note on how long it can keep in the fridge helpful, I always wonder about that. Thanks for your great recipe.
Kate
Great to hear! Thank you for sharing, Louisa.
Whitney
I made with red wine vinegar, and I AM HOOKED! So good. I thought about omitting the honey, because I generally don’t like things sweet, but I included it and the balance of all the flavors was perfect. Thank you for my new go-to salad dressing!
Kate
I’m glad you loved them!
Barbara
I love this vinaigrette!!! I made it for my son to and he said, alright mom!! I use it all the time. Thank you
Kate
You’re welcome, Barbara!
Stacey Christie
I made this dressing today using a black current balsamic vinegar I purchased at a Farmers Market last weekend in LA. I used a local Colorado honey instead of the maple syrup (We are from Colorado but living in LA now)
I’ll be using on baby field greens with toasted pine nuts and parmesan cheese this evening.
Delicious, Delicious, Delicious! I’m always looking for a new variation and this one hit the mark! Thank you!
Kate
You’re welcome, Stacey! I’m glad you loved it.
Tyler
Amazing and simple a new staple in our house!! Thank you.
Kate
You’re welcome, Tyler! Thank you for your review.
Beth
I like using equal parts olive oil and red wine vinegar. I add garlic and Greek seasoning. I squeeze lemon juice over salad. This Greek salad only needs about 1 T. dressing for a salad plate size salad. I’m going to try making it with balsamic vinegar. Also, I haven’t added dijon but will do so next time.
Peggy
I made the recipe with balsamic vinegar and maple syrup. It was delicious and I appreciated the explanation of the variations and how they pair with certain types of foods. Will definitely make this again. Thank you!
Kate
You’re welcome, Peggy! Thank you for your review.
Coco
This was fantastic! I’ve made a similar balsamic for years, yet I didn’t feel like digging out the recipe. So I found your recipe online. The main difference was that you use a Tablespoon vs a teaspoon of Dijon, and you use a bit less vinegar, and more garlic. Those changes made a world of difference!! My husband likes dressings a bit sweeter, so I just made the maple syrup overflow from the spoon a bit. Excellent and my new go-to. He, this meat and potatoes loving man, complemented the dressing (never has he complemented a salad). I was floored and completely concurred! Thank you!
Kate
I’m glad you enjoyed it, Coco!
LyndaJ
I’ve been using this dressing recipe for years and it never fails. Everyone who has it says it’s the best. Haven’t bought store bought since I discovered this over 25 years ago.
Kelcie McKinley
Apple cider vinegar with maple syrup turned out AMAZING. I threw it together for dinner guests last minute, I’ve never tried it before, and it was wonderful.
Kate
Fantastic! Thank you for sharing, Kelcie.