vinegar and oil dressing recipe

Written BySheba G Updated On
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The Best vinegar and oil dressing recipe

I’ve been making this vinegar and oil dressing for years—it’s one of those simple things that feels like a hug for your salad. It’s not fancy, but it works every time, and honestly, it’s one of those recipes that makes everything taste better without trying too hard. My kids love it because it’s light, tangy, and doesn’t overpower the greens or veggies. It’s the kind of dressing that lets the natural flavors shine, whether you’re tossing it with crisp lettuce, roasted potatoes, or just a simple green salad. Plus, it’s packed with good stuff—healthy fats from the oil, probiotics from the vinegar, and no weird preservatives or sugars. It’s the kind of dressing that feels like a little extra effort, but it’s worth it because it actually makes meals feel fresh and satisfying. I use it for everything from weeknight dinners to Sunday brunch, and honestly, it’s one of those staples that never gets old.
Classic Vinegar and Oil Dressing for Salads

Classic Vinegar and Oil Dressing for Salads

4.9 from 765 votes

A simple, tangy dressing that balances bright flavors with a crisp, light texture, perfect for salads, grilled meats, or roasted vegetables. This recipe is a must-try for any occasion.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 6Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Dressing
  • ¼ cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 small garlic clove, minced
  • 1 tsp honey
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried oregano

👨‍🍳Directions

  1. 1
    Whisk olive oil, vinegar, Dijon mustard, minced garlic, honey, salt, pepper, and oregano in a medium bowl until fully combined.
  2. 2
    Adjust seasoning with more vinegar for tang or honey for sweetness if desired. Store in an airtight container for up to two weeks.

🔧Equipment

  • Whisk
  • Medium bowl

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 10💛Saturated Fat: 1❤️Cholesterol: 60mg🧂Sodium: 150🌾Total Carbs: 4🥦Dietary Fiber: 3g🍬Sugars: 2🥩Protein: 18g

📝Notes

Tips: For a deeper flavor, add a pinch of red pepper flakes. Use the dressing on mixed greens, grilled chicken, or roasted potatoes.

Watch Video Of How Classic Vinegar and Oil Dressing for Salads Works

This simple vinegar and oil dressing is a foolproof way to keep salads fresh and flavorful no matter what’s on the menu. It’s quick to toss together, so you won’t have to stress over last-minute prep, and it pairs perfectly with anything from crisp greens to roasted veggies—ideal for when you’re hosting a family dinner or just need a light touch to a meal. Plus, it’s so easy to adjust the ratio to taste, so it’s always just right for whatever crowd you’re serving.

❓ Frequently Asked Questions About Vinegar and Oil Dressing for Salads

1. How long can I store the dressing in the fridge?

Store the vinegar and oil dressing in an airtight container in the fridge for up to two weeks. The natural acids in the vinegar help preserve it, but always check for spoilage signs like off smells or mold before using.

2. Can I substitute one type of vinegar for another?

Yes, you can, but keep the acidity level in mind. White vinegar, apple cider vinegar, and balsamic vinegar work well. For a milder flavor, use apple cider vinegar; for a deeper taste, balsamic vinegar is a great choice. Avoid citrus-based vinegars, as they may not blend as smoothly.

3. What if I don’t have Dijon mustard?

You can replace Dijon mustard with regular yellow mustard or substitute it with a mix of whole-grain mustard and a pinch of extra-virgin olive oil to mimic the texture. For a smoother consistency, blend a small amount of Dijon mustard with the rest of the ingredients if available.

4. Is this dressing suitable for salads with raw vegetables?

Absolutely! This dressing is perfect for raw salads, especially those with crisp vegetables like lettuce, cucumbers, or bell peppers. The tangy flavor cuts through the bitterness of greens and adds a refreshing crunch. Just avoid using it on cooked vegetables that might absorb too much dressing.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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