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oil and vinegar salad dressing recipe

Classic Oil and Vinegar Salad Dressing

A simple, versatile oil and vinegar salad dressing that comes together in just 5 minutes with pantry staples. This homemade vinaigrette balances the richness of olive oil with the brightness of apple cider vinegar for the perfect accompaniment to any salad.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Classic Vinaigrettes
Cuisine: Mediterranean
Calories: 124
Ingredients Equipment Method Notes

Ingredients
  

Basic Vinaigrette
  • 1/2 cup extra virgin olive oil good quality for best flavor
  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
Optional Add-ins
  • 1 small shallot finely minced
  • 1 clove garlic finely minced or pressed
  • 1 tablespoon fresh herbs such as parsley, basil, or thyme, chopped

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Glass jar with lid (for storage)

Method
 

  1. In a medium bowl, combine the apple cider vinegar, Dijon mustard, honey, salt, and black pepper. If using, add minced shallot or garlic.
  2. Whisk these ingredients together until the mustard and honey are fully incorporated.
  3. While continuously whisking, slowly drizzle the olive oil into the vinegar mixture in a thin, steady stream to create an emulsion.
  4. Continue whisking until the dressing appears slightly thickened and uniform in consistency.
  5. Taste and adjust seasoning as needed with additional salt, pepper, honey, or vinegar.
  6. If using fresh herbs, stir them in now.
  7. Serve immediately over your favorite salad, or transfer to a sealed container for storage.

Notes

  • This dressing will keep in the refrigerator for up to two weeks in an airtight container.
  • If refrigerated, the olive oil may solidify. Simply bring to room temperature before using or run the sealed container under warm water.
  • Always shake well before using as natural separation will occur.
  • The standard ratio is 3:1 oil to vinegar, but feel free to adjust to your taste preferences.