Oil and Vinegar Dressing

Oil and vinegar is a humble salad dressing, but it’s also one of the easiest, quickest dressings to master. It’s more of a formula than a recipe—oil and vinegar plus spices—so you can start with the basic ratio and tweak it to suit your taste. After making oil and vinegar dressing once or twice, you won’t even need to consult the recipe when you want to spruce up healthy salad recipes and vegetable side dishes.

The best part: This basic vinaigrette is a cinch to make. With our method, you don’t even need a whisk!

How to Make Oil and Vinegar Dressing 

Oil and vinegar dressing is a basic vinaigrette that combines oil, vinegar and seasonings like salt and pepper. Simply place the ingredients in a jar and shake.

Our recipe uses a ratio of three parts oil to one part vinegar to create the perfect balance of fat and acid. You can use any type of oil or vinegar, and include other ingredients for complexity. Substitute apple cider vinegar to make apple cider vinaigrette, add herbs and garlic for Italian dressing or make a custom dressing with flavors like mustard, citrus zest or maple syrup.

Remember that oil and vinegar don’t stay mixed without an emulsifier like egg, mayonnaise or mustard. This oil and vinegar salad dressing recipe doesn’t contain any of those ingredients, so the dressing only stays together in a temporary emulsion. That means the components will start separating as soon as the dressing sits. It doesn’t mean it’s gone bad, though; give the dressing a vigorous shake before serving to bring it all together again.

Oil and Vinegar Dressing Ingredients 

• Oil: Olive oil is our fat of choice for most salad dressings. It has a more distinctive flavor than neutral oils like canola oil. Use the best olive oil you can afford to create a robust dressing.
• Vinegar: Red wine vinegar is an excellent all-purpose vinegar for salad dressing. It’s bright and tangy with the perfect level of acidity to balance the rich olive oil.
• Salt and pepper: Salt brings out the flavors in the dressing and makes it taste seasoned, while pepper adds a slight pungency. Freshly cracked black pepper is best, as it’s more aromatic than pre-ground pepper.

Directions

Step 1: Combine the ingredients

In a 1-quart jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper. Seal and shake well.

Step 2: Store until ready to use

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Store the dressing in the refrigerator.

Editor’s Tip: The ingredients will separate as they sit, so shake the dressing just before using it to reincorporate the ingredients.

Oil and Vinegar Dressing Variations

• Use another type of oil: Use a neutral-flavored oil like grapeseed oil, safflower, canola or vegetable oil. Or swap in a flavorful oil like walnut, avocado or sesame oil.
• Change the vinegar: Use another type of vinegar to change the dressing’s flavor. Balsamic vinegar tastes wonderful with tomatoes and leaf lettuce, whereas sherry vinegar pairs well with hearty greens. Vinegars like white wine, champagne and apple cider are delicate enough to dress tender baby greens.
• Include fresh herbs: Softer herbs (such as tarragon, basil and parsley) can be chopped and incorporated directly into the dressing. More robust herbs (like rosemary or thyme) benefit from being steeped in the vinegar for about 15 minutes. Then, remove the herbs before adding the oil.
• Add flavor: Season with lemon or orange zest, mustard, pepper flakes or minced garlic or garlic powder. You can also add sweeteners to balance the sharp acidity. Try mixing in sugar, maple syrup, honey or agave nectar.

How long does oil and vinegar dressing last?

A basic oil and vinegar dressing lasts for up to two weeks when stored in a tightly sealed container in the fridge. If you add fresh ingredients like garlic or herbs, plan to use the dressing within one week. Before serving, shake the jar to re-emulsify the dressing.

Other Oil and Vinegar Dressing Recipes

Vinaigrette is highly adaptable and easy to make. Here are just a few homemade vinaigrette ideas to start with:

• Balsamic vinaigrette: Combine red wine vinegar, Italian seasonings, garlic powder and onion powder.
• Citrus vinaigrette: Combine freshly squeezed orange juice with red wine vinegar, honey, Dijon mustard and olive oil.
• French dressing: Add zippy flavor with minced shallots and garlic, and give this French-style vinaigrette its iconic red color with a squirt of ketchup. This dressing pairs particularly well with a steak-topped salad.
• Honey mustard dressing: Combine Dijon mustard and honey to create a creamy, spicy dressing that doubles as a dipping sauce for fries or chicken tenders.
• Lemon vinaigrette: This dressing combines olive oil, lemon and a squeeze of honey and pairs nicely with pear or apple salads.
• Strawberry vinaigrette: Celebrate the warm weather months with a homemade vinaigrette that combines pureed strawberries, lemon juice, cider vinegar, olive oil, poppy seeds and a bit of sugar.

Oil and Vinegar Dressing Tips

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What is the oil and vinegar dressing ratio?

The standard ratio for vinaigrettes like oil and vinegar dressing is 3-to-1, or three parts oil to one part vinegar. Of course, you can always modify the ratio to suit your tastes. When preparing salad dressing for kid-friendly meals, we often use four parts oil to reduce the dressing’s sharp acidity. Alternatively, add a bit of sugar to lighten the acidity.

It’s also important to keep the other ingredients in mind when preparing a dressing. Food that’s already bitter (like kale) can benefit from added vinegar, as acidity helps to brighten bitter greens. Similarly, extra acidity can balance dishes with rich, starchy or creamy foods, like meat, potatoes or cheese. On the flip side, you may want to reduce the amount of vinegar when working with delicate greens, which can wilt under too much acidity.

How do you mix oil and vinegar dressing?

We like to mix this oil and vinegar dressing recipe by shaking the ingredients in a lidded jar, but you could whisk together the dressing ingredients in a bowl. The jar method allows you to mix and store the dressing in a single container, simplifying the cleanup process. If you decide to add solid ingredients like onions or garlic, try mixing the dressing in a blender to give it a smooth consistency.