Ready to ditch those store-bought salad dressings for good? This is the only vinaigrette recipe you’ll ever need. It’s the simple, foundational dressing that serves as a perfect canvas for countless variations. In just five minutes, you can whip up a creamy, tangy, and perfectly balanced vinaigrette that will elevate any salad from simple to sensational. Let’s get blending!
Ingredients
• 1/2 cup / 120 ml extra virgin olive oil
• 3 tbsp / 45 ml good quality wine vinegar, or more to taste
• 1 large shallot, optional
• Sea salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Combine the extra virgin olive oil, wine vinegar, salt, and pepper in a blender.
2. Blend on high for about 30 seconds, or until a creamy, stable emulsion has formed.
3. Carefully taste the dressing. Add more vinegar, one teaspoon at a time, until the acid balance is perfect for your palate.
4. If using, add the shallot to the blender. Pulse the machine on and off a few times just until the shallot is finely minced within the dressing.
5. Taste one last time and adjust seasoning if needed. Serve immediately over your favorite greens or store for later.
Nutritional Information
• Serving Size: 2 tbsp
• Calories: 125 kcal
• Fat: 14g
• Carbohydrates: 1g
• Protein: 0g
• Sodium: Varies based on amount of salt added.
• Note: is an estimate and may vary.
Pro Tips
• for Perfect Vinaigrette
• For a foolproof emulsion that won’t separate, add 1 heaping teaspoon of Dijon or whole-grain mustard to the blender with the other .
• This dressing is best made fresh but will keep in an airtight container in the refrigerator for up to 5 days. It will separate when chilled, so bring it to room temperature and whisk or shake vigorously before serving.
• To add a mild garlic flavor without the harsh bite, simply rub a cut clove of garlic around the inside of your salad bowl before adding the greens.
• Don’t be afraid to experiment! This basic recipe is a launchpad. Try swapping the wine vinegar for fresh lemon juice, balsamic, or sherry vinegar. Add fresh herbs, a touch of honey, or minced ginger to create your own signature dressing.
FAQ
Q: Is this vinaigrette recipe vegan
A: Yes, this simple vinaigrette is 100% vegan and plant-based as written. It contains no animal products, making it naturally dairy-free and egg-free.
Q: How can I make this vinaigrette creamier without dairy
A: For a wonderfully creamy, dairy-free emulsion, blend in one heaping teaspoon of Dijon mustard as suggested in the Pro Tips. The mustard acts as a natural emulsifier, preventing the oil and vinegar from separating while adding a delicious tangy flavor.
Q: How long does this homemade vegetarian dressing last
A: You can store this vinaigrette in an airtight container, like a mason jar, in the refrigerator for up to 5 days. The olive oil will solidify when chilled, so be sure to let it sit at room temperature for a few minutes and shake or whisk it vigorously before serving.
Q: What vegetarian proteins pair well with this dressing
A: This dressing is a perfect complement to many plant-based proteins. Toss it with salads containing chickpeas, lentils, baked tofu or tempeh, edamame, or a generous sprinkle of toasted pumpkin seeds and walnuts for a satisfying and complete vegetarian meal.
