Everyday Salad Dressing Recipe

I created a quick at-home salad dressing built around lemon or your favorite vinegar and a handful of pantry staples, with optional herbs or a touch of sweetener so it pairs with nearly any salad.

I love a dressing that revives tired greens, and this Everyday Salad Dressing does just that. I whisk extra virgin olive oil with fresh lemon juice until it sings, and sometimes I barely believe how bright it is.

It’s my quick and dirty Vinaigrette Dressing Recipe Homemade, the one I grab when I’m short on time but want real flavor. It fits perfectly into Salads Dressing Recipes Healthy, yet it never tastes like diet food.

Give it a try, see what you think, you might stop buying the bottled stuff. No fuss, you can toss it on anything and be done.

Ingredients

• Rich in monounsaturated fats, gives silky mouthfeel, good for heart when used in moderation
• Bright acidic kick, adds tangy freshness, helps balance fat, brightens salads
• Emulsifies oil and acid, small sharp bite, adds depth without overpowering other tastes
• Pungent, gives savory punch, some raw bite, mellows after a few minutes
• Optional sweet note, rounds acidity, just a little goes far to cut acidity
• Essential seasoning, brings out brightness of everything, adjust to taste and balances flavors
• Parsley or basil add bright green aroma and freshness, chop finely also adds color
• A teaspoon or two thins dressing without changing flavor much

Ingredient Quantities

• 1/4 cup extra virgin olive oil (60 ml), more if you like
• 2 tablespoons fresh lemon juice or 2 tablespoons vinegar such as red wine, white wine, or apple cider
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced or 1/4 teaspoon garlic powder
• 1/2 teaspoon honey or pure maple syrup, optional for a touch of sweetness
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 to 2 tablespoons finely chopped fresh herbs like parsley, chives, or basil, optional
• 1 to 2 teaspoons water to thin, optional

How to Make this

1. In a small bowl or a jar add 2 tablespoons fresh lemon juice or your choice of 2 tablespoons vinegar, 1 teaspoon Dijon mustard, 1 small minced garlic clove (or 1/4 teaspoon garlic powder), 1/2 teaspoon honey or maple syrup if you want a touch of sweet, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

2. Whisk those together until the mustard is fully blended with the acid, or put the lid on the jar and shake it a few times.

3. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking constantly so the dressing emulsifies and thickens a bit. If you’re using a jar you can add the oil, close it, and shake vigorously while pouring the oil in slowly.

4. Taste and adjust: add a little more salt or pepper, more acid if too oily, or a touch more honey if it needs balancing. Dont be shy to tweak it to your taste.

5. Stir in 1 to 2 tablespoons finely chopped fresh herbs like parsley, chives or basil for brightness.

6. If the dressing seems too thick or intense, whisk in 1 to 2 teaspoons water to thin and round the flavors.

7. Let the dressing sit for 5 to 10 minutes to let the garlic and herbs mellow and mingle, then give it one last whisk or shake before using.

8. Store any leftovers in a sealed jar in the fridge for up to a week. Olive oil may solidify when cold, so bring to room temp and shake or whisk again before serving.

Equipment Needed

1. Small mixing bowl or mason jar with lid, use a jar if you want to shake instead of whisking, it’s easier sometimes
2. Whisk or fork for emulsifying the dressing, a whisk works best but a fork does fine
3. Measuring spoons (1 tsp, 1/2 tsp) plus a 1/4 cup measuring cup for the oil and lemon/vinegar
4. Chef’s knife and cutting board to mince the garlic and chop herbs, be careful with the knife
5. Small spoon or spatula for tasting and scraping the bowl or jar
6. Garlic press or microplane if you prefer a finer garlic texture, optional but handy
7. Small jar or airtight bottle for storing leftovers in the fridge
8. Paper towel or clean kitchen cloth for quick cleanup and wiping up drips

FAQ

Everyday Salad Dressing Recipe Substitutions and Variations

• Extra virgin olive oil
  • Avocado oil – neutral taste and high smoke point, good if you want less olive flavor
  • Grapeseed oil – very light, lets the lemon and herbs shine
  • Toasted walnut or sesame oil – strong nutty note, use about half the amount so it doesnt overpower
• Fresh lemon juice or vinegar
  • Lime juice – same acidity with a slightly different citrus vibe
  • Champagne or white wine vinegar – milder, elegant tang
  • Sherry or apple cider vinegar – warmer, fruitier profile
• Dijon mustard
  • Whole-grain mustard – similar tang with crunchy seeds
  • Yellow mustard – milder and a bit sweeter, ok in a pinch
  • Mustard powder or a teaspoon of mayo – powder needs water to bloom; mayo helps emulsify
• Honey or pure maple syrup
  • Agave nectar – vegan swap with similar sweetness and texture
  • Simple syrup or dissolved brown sugar – dissolves easily so it mixes well
  • Omit and add a tiny pinch of sugar – fine if you prefer a tarter dressing

Pro Tips

1) Go slow with the oil but dont freak out if it breaks. If it separates, start a teaspoon of mustard or a little water in a clean bowl and whisk the broken dressing into it slowly, it’ll come back together most times.

2) Taste as you build it, not just at the end. Little more acid will brighten things up, a pinch more salt brings out the flavors, and a tiny bit of honey or maple evens harshness — dont be shy to tweak it to your taste.

3) Garlic can be killer raw so if you want a milder bite use garlic powder, grate the clove very fine, or even roast a clove for a sweeter rounder flavor. Also letting the dressing rest in the fridge for 10 minutes or so calms the sharpness.

4) Chop herbs super fine and add some right before serving for zip, but stir some in earlier so their flavor can mellow into the dressing. Store in the fridge, bring to room temp and shake or whisk before using cause olive oil gets thick when cold.