Deliciously Simple Homemade Salad Dressings You Can Make in Minutes
- Brooke Amidei
- Jun 1
- 5 min read
The dressing will make or break the salad. And even though they may taste complicated, salad dressings are actually incredibly easy to make from scratch - like stupidly easy. I don't think I've purchased a bottle of salad dressing in over 20 years. Here are our favorite (and EASY!) salad dressing recipes as well as several favorites from our Babble Panel.
Bookmark this article. Impress your dinner guests every time. And never buy salad dressing again.
A Few Tips About Oils & Vinegars
Before we get into this fabulous list, a few things to know when purchasing your basic salad dressing ingredients:
You Get What You Pay For: any olive oil will work for the recipes below, but a more high-quality oil will always taste better.
How To Choose A Good Olive Oil For Salads:
Always choose "extra virgin" (avoid "pure" or "light")
Choose a product in a dark glass bottle or tin - sunlight will make your oil go bad
Italian olive oils are superior (in my opinion) but California oils can be really good too, and usually a little less expensive
Pay attention to the "harvest date" on label
Always Keep In Your Kitchen:
Extra Virgin Olive Oil
Red Wine Vinegar
Balsamic Vinegar
Try Some New Ones: Most grocery stores and certainly the specialty olive oil stores carry some really interesting products when it comes to vinegars and oils. Don't be afraid to experiment with whatever catches your attention. Some of my favorites with unique flavor profiles:
White balsamic vinegar
Champagne vinegar
Lemon infused olive oil
Basic Balsamic Dressing
Ingredients:
1/2 cup olive oil
1/4 cup Balsamic vinegar
1 Tablespoon spicy mustard
1 teaspoon sugar/agave/maple syrup
Salt & pepper to taste
Mix it together and enjoy over leafy greens!
Savory Dressing
Ingredients:
1/2 cup olive oil
1/4 cup champagne vinegar
1 teaspoon dried onions
Salt & pepper to taste
1 teaspoon fresh garlic
Dash of sugar (optional)
Mix well. Best on an herb salad.
Asian Salad Dressing
Ingredients:
1/2 cup sugar
1/3 cup olive oil
1/4 cup rice vinegar
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons soy sauce or coconut aminos
2 Tablespoons toasted sesame seeds
🥗Excellent on a green salad. Or you can make this as a pasta salad dressing. Just add sliced bell peppers, spinach, green onion, slivered almonds, mandarin oranges, and pasta of choice.
Gretti's Go To
From Babble panel member, Gretchen.
Ingredients:
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon celery seed
1 cup olive oil
1/2 cup vinegar ( I usually use white)
1/2 cup sugar
🥬This one is sweet and makes a lot. I add it to any salad with fruit. You can do something as simple as spinach, sliced strawberries, goat cheese (or feta, etc.) candied pecans and green onion. Just one option out of a million.
Creamy Salad Dressing (That Goes With Just About Anything)
Ingredients:
1/2 cup olive oil
3 Tablespoons white win vinegar
1 Tablespoon mayo
1/4 cup finely grated parmesan
1 teaspoon sugar
1 garlic clove, minced
1/2 teaspoon each: oregano, parsley, basil
3/4 teaspoon salt
1/4 teaspoon pepper
Add all ingredients to a jar and shake until combined. Makes about 1/2-3/4 cup dressing.
Citrus Mustard Vinaigrette
Save this one for when you really want to impress your dinner guests. Or when you want a bright, delicious salad (pairs perfectly with some grilled chicken).
Ingredients:
2 garlic cloves, minced
3 Tablespoons deli mustard
3 Tablespoons lemon juice
1/4 teaspoon black pepper
1/4 teaspoon salt
6 Tablespoons olive oil
2 Tablespoons red wine vinegar
🥗Goes really well over a salad made of butter leaf lettuce, chopped granny smith apple and thinly sliced fennel.
Greek Dressing
Ingredients:
1/2 cup olive oil
1/2 cup apple cider vinegar
3 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons sugar
1 Tablespoon Dijon mustard
Salt & pepper to taste
Juice of 1/2 lemon
Add all ingredients to a jar and shake until well-combined.
Dijon Vinaigrette
Ingredients:
1/4 cup red wine vinegar
3 Tablespoons Dijon mustard
1/2 cup olive oil
Salt & pepper to taste
Honey Vinaigrette
Ingredients:
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
Juice from 1/2 lemon
1/2 teaspoon honey
Salt & pepper to taste
🍽️Excellent on a pasta salad!
Autumn Salad Dressing
Ingredients:
2 Tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1 teaspoon honey
Salt & pepper to taste
3 Tablespoons olive oil
🥗Really yummy over a salad of ripe pears, feta cheese, baby greens and top with pecans (candied or toasted).
Creamy Cole Slaw Dressing
Ingredients:
1/2 cup mayo
1 Tablespoon milk
1 Tablespoon apple cidar vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Dash of pepper
Dash of paprika
Doesn't Get Easier
I make a salad with nearly every meal at home. And 99% of the time I'm not using a salad dressing recipe - I just grab the oil and vinegar and "do my thing." This takes some practice - definitely some trial and error - but, again, you'll never want to buy pre-made salad dressings again. Next time you make a salad, give these combos a try!
🍋🟩Bright & Easy: olive oil + lime juice + salt and pepper
🥬The Basic: olive oil + balsamic and/or red wine vinegar + salt and pepper
And the grand finale...
This one is a little more labor-intensive...and takes a few weeks to make it. (Stay with me.) But it is 100% worth your time, energy and patience! I got this recipe from a local cooking class years ago and it is literally my favorite salad dressing OF ALL TIME!
Bonus: It makes a lot, so it will last a while and can double as a chicken marinade.
Meyer Lemon Vinaigrette Dressing
Ingredients:
Preserved Meyer lemons**
Juice from preserved lemons**
2 teaspoons honey
1/2 cup white wine vinegar
1 cup olive oil
2 teaspoons oregano
Dash of black pepper
🍋Puree all ingredients in blender until smooth.
**Preserved Meyer Lemons – takes 3-5 weeks
Ingredients:
4-5 Meyer lemons, scrubbed
5-6 Tbsp kosher salt
1 sterilized pint jar with lid
1-2 extra lemons for juicing
Spoon 1 Tbsp salt into jar. Cut 3 lemons into quarters, leaving the very bottom of each one attached (so that if you open it, it fans out like a flower and is still connected at the bottom). Spoon 1 Tbsp salt into the center of the first lemon, close it and put it into the jar. Continue with the 2nd and 3rd lemons, smashing them down firmly into the har to make room for more. If room remains, add another half or whole lemon using half to a full tablespoon of salt accordingly. Fit as many lemons as you can, as long as there is at least ½ inch of room at the top.
Add another tablespoon of salt to the top of the lemons. Cut 1 or 2 of the extra lemons in half and squeeze enough juice so that the lemons are immersed in liquid. Put on the lid and store in a cool place. Turn the jar over every day for 4 days, then store in the fridge for 2-4 weeks.
I am an Amazon Affiliate and can earn commission on certain purchases.
What if you got a favorite things newsletter delivered weekly to your inbox?
Sign up here and stop feeling overwhelmed. Instead you’ll feel informed and on top of trends like great books, popular shows, fashion, recipes, and more.
You heard it on Babble.
Share this story today!
Want more? Follow Babble on Instagram.
Hit Follow. We’re You’re People.
Comments