Balsamic Vinaigrette Salad Dressing recipe
I keep a bottle of store bought salad dressing in my refrigerator for last-minute dinners, but there are few recipes that come together as quickly and easily as homemade vinaigrette. Once you learn the four simple steps, you can make salad dressing from scratch in one jar and five minutes.
Pretty soon, you won’t even bother pulling out the measuring cups. Just chop, add, shake.
Start with this basic recipe, then play around with different flavor combinations. As long as you keep the ratios roughly the same, you can create endless vinaigrette variations. Make enough to dress one salad or last for several days. The fresh flavors are so superior to anything sitting on the grocery store shelves.
Making homemade salad dressing is truly one of the best kitchen skills to learn. Let’s get started!
Boost Flavor: Create a base with finely chopped garlic, onion, or herbs. Add a spoonful of honey or mustard. Season with salt and pepper.
Other options: ginger, chives, thyme, oregano, capers, soy sauce, cilantro, citrus zest, jalapeno
Add an Acid: Pour in 1/4 cup balsamic vinegar (or red wine or cider vinegar). Substitute citrus juice for a kick.
Other options: red or white wine vinegar, cider vinegar, lemon or lime juice
Add an Oil: Pour in 3/4 cup olive oil. The standard ratio for vinaigrettes is 1 part acid to 3 parts oil.
Other options: peanut oil, safflower oil, avocado oil, vegetable oil
Shake It Up: Tighten the jar lid and shake until the ingredients are well combined. You could also use a whisk or blender. Will keep in the refrigerator for several days.
Balsamic Vinaigrette Salad Dressing
makes about 1 cup
1 t. minced garlic
1 T. Dijon mustard
2 T. chopped herbs (optional: thyme, oregano, basil)
1/2 t. ground pepper
1/4 t. salt
1/4 c. Balsamic vinegar
3/4 c. olive oil
- In a pint jar, combine the garlic, mustard, herbs (optional), and salt & pepper.
- Pour in the vinegar and oil.
- Place lid securely on jar and shake to combine (You could also use a whisk or blender). Will keep in the refrigerator for several days.
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Carol L says
This sounds great. I have a Santa Fe Salad I’ve been having for meals several times a week that is the same for me. I think for this, the only substitute I might make is with the mustard: I have a delishious fermented brandy mustard that would be perfect for this recipe!
Thanks for the new idea for a salad. I have found that salads don’t spike my blood sugar as I’ve recently found I have Type 2 Diabetes…
Erin @ Stay at Home Yogi says
I have always wanted to try making my own salad dressings! I love how you have broken this down into stages with lot’s of alternative options! 🙂 I can’t wait to try 🙂
Looks great. Can you tell me roughly how long it will keep in the ‘frig?
Emily from Frugal Living NW says
Usually 3-5 days. I try to make just enough to use up in that amount of time. Marking lines on a jar is a quick way to pour in oil & vinegar without measuring. Add some additional flavors and you are good to go!
Kara Sonnier says
Oh I am so glad I read this post! We all love vinaigrette dressings and I love the idea of throwing a “ratio” , flexible one at that, all into a jar! Awesome, simple , easy and delicious! I am going to do this tonight- You rock! Your chocolate pudding cake for VDay was a big hit! Thanks for all your versatile and great recipes! Kara
Emily from Frugal Living NW says
Thanks, Kara! So glad you are getting good results with our recipes.