This Vinaigrette Recipe is a simple and delicious way to dress up any salad. Made with just a few ingredients, it is both tangy and flavorful. Whether you're looking to add a pop of flavor to your greens or marinate vegetables for grilling, this vinaigrette recipe is a versatile staple for any kitchen.
Unlike creamy dressings like ranch, vinaigrettes highlight the inherent flavor of the vegetable without overpowering it.
Why You'll Love This Recipe
- It adds bursts of flavor to any salad.
- This vinaigrette is made with simple ingredients.
- It's dairy-free.
- It's versatile and can be customized with various ingredients such as herbs, citrus, or even smoked chipotle.
Vinaigrette Ingredients
This vinaigrette recipe contains ingredients that you probably already have in your cupboard.
- Red wine vinegar—Which is bold and fruity.
- Avocado oil mayo— helps balance the acidity of the vinegar and adds creaminess.
- Shallot—sometimes I go with shallot or red onion. Either is great.
- Olive oil—for flavor and richness.
- Mustard—for tang and zip.
- Seasoning—salt, cracked black pepper, oregano.
See the recipe card for quantities.
How to Make a Vinaigrette
All you need is a mixing bowl and a whisk, and you can create a simple vinaigrette in no time.
- Add the vinegar, shallot (or red onion), mayo, mustard, oregano, salt, and pepper to a mixing bowl.
- Whisk to combine ingredients until the mayo is smooth and creamy and free of any lumps.
- Whisking constantly, slowly drizzle in the olive oil.
- Continue whisking until glossy and lightly thickened. There should be no pools of olive oil.
- Use immediately or store in the fridge for up to 5 days.
Tip: Consider adding a touch of honey or maple syrup for a hint of sweetness to balance out the acidity.
Vinaigrette Serving Suggestions
Serve this vinaigrette recipe as a dipping sauce with an array of crunchy vegetables, like broccoli florets, tomatoes, or carrots. Or pour over a simple cucumber tomato salad, steak salad, or Brussels sprout salad.
After building the perfect salad, pair it with a light dish like my Healthy Beef and Broccoli Recipe—which is loaded with garlicky flavor, or a hearty dish like my Slow Cooker Beef Shank Recipe.
How to Store
The simplicity and deliciousness of a homemade vinaigrette are achieved by doubling the recipe, storing it in a jar with a lid, and placing it in the fridge for up to 5 days at your convenience throughout the week. Now that's meal planning at its finest.
More Salad Recipes
Vinaigrette Recipe
This Vinaigrette Recipe is simple to make and has a sharp tangy flavor, that can be enjoyed over salads, and vegetables, or used as a marinade.
Yields ½ cup.
Good for 1 salad that serves 4 people.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 Serving 1x
- Category: Dressing
- Cuisine: American
Ingredients
- 2 tablespoons avocado oil mayo
- 2 tablespoons red wine vinegar
- 2 teaspoon mustard
- 2 tablespoons finely chopped challot (or red onion)
- pinch of sea salt
- ¼ teaspoon cracked black pepper
- ½ teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
Instructions
- Add the vinegar, shallot (or red onion), mayo, mustard, oregano, salt, and pepper to a mixing bowl.
- Using a whisk, mix the ingredients until the mayo is creamy, smooth, and lump-free.
- Slowly pour in the olive oil with the mayo while continuing to whisk.
- Whisk until glossy and lightly thickened. There should be no pools of olive oil.
- Use immediately or store in the fridge for up to 5 days.
Notes
This recipe was inspired by The Complete Salad Cookbook by America's Test Kitchen.
Veronica says
This vinaigrette was perfect! I doubled the recipe and used it for a dipping sauce for a vegetable platter.