Post Updated – August 7, 2025 Original Post – February 9, 2021

Homemade salad dressing might sound fancy or time-consuming, but it’s one of the simplest things you can make in your kitchen. Once you try it, it’s hard to go back to store-bought. With just a few pantry ingredients and a basic formula, you can whip up a vinaigrette that’s fresher, more flavorful, and tailored exactly to your taste.

In this post, I’ll walk you through the classic vinaigrette ratio, show you how to make it step-by-step in a quick video, and share easy ways to customize it depending on your salad, season, or mood. 

You’ll also find links to some of my favorite vinaigrette recipes, including a Citrusy Orange Balsamic and a Zesty Honey Dijon. Both are easy things you can make to add a burst of flavor and mix things up all week long.

Why Make Your Own Salad Dressing?

Store-bought dressings are convenient, but they don’t always offer the best flavor—or the best ingredients. Making your own vinaigrette at home gives you full control over what goes into your food, and it’s often quicker than you think.

Here are a few reasons I like to mix up my own:

Better Flavor

Fresh citrus juice, good olive oil, and a splash of quality vinegar can go a long way. Homemade dressings are brighter, bolder, and can be tailored to perfectly match your salad ingredients.

Less Salt and Sugar

Many bottled dressings rely on added sugars, salt, and preservatives for shelf stability and taste. When you make your own, you can adjust the seasoning to suit your needs—especially helpful if you’re watching your sodium or added sugar intake.

Customizable to Your Taste and Amount

Whether you prefer a tangier blend, a creamier consistency, or a hint of sweetness, you get to decide. You can also experiment with fresh herbs, citrus, mustard, garlic, or even a touch of honey.

More Affordable Over Time

If you already have oil, vinegar, and a few seasonings at home, you’re most of the way there. Making your own can be more budget-friendly than buying a different bottle for every type of salad.

Once you get the hang of it, homemade dressings become second nature—and you might find yourself reaching for your whisk more often than the bottle.

The Classic Vinaigrette Ratio

At the heart of almost every vinaigrette is a simple formula:  3 parts oil to 1 part vinegar.

This 3:1 ratio creates a well-balanced dressing that’s neither too sharp nor too oily. It gives you a creamy, cohesive texture when whisked or shaken and is easy to remember and adapt.

Example:

• 3 tablespoons olive oil
  
• 1 tablespoon vinegar (like balsamic, red wine, or apple cider)
  

That’s your base. From there, you can get creative by adding:

• Something sweet: A touch of honey, agave, or maple syrup to balance acidity
  
• Something creamy or sharp: Dijon mustard, Greek yogurt, or tahini
  
• Aromatics: Fresh garlic, shallots, herbs, or citrus zest
  
• Seasonings: Salt, pepper, or spice blends to match your salad theme
  

Want it lighter?

If you prefer a less oily dressing, you can easily adjust the ratio to 2:1 or even 1:1, depending on your taste and the type of salad. Some dressings (like my Orange Balsamic Vinaigrette) work beautifully with a bit more acidity or citrus to brighten everything up.

Flavor Variations & Tips

Once you have the oil-to-vinegar ratio down, all that is left is to put your own twist on it. You can keep it simple by adding just a little sweetener, salt, and pepper, or dress it up and personalize it. 

Some of my favorite flavor boosters are:

• Dijon Mustard
• Minced Garlic
• Chopped Fresh Rosemary
• Finely Chopped Fresh Parsley
• Thyme
• Minced Fresh Ginger
• Lemon Juice and Zest
• Lime Juice and Zest
• Orange Juice 
• Tahini 
• Yogurt

How to Make a Vinaigrette Dressing (with Video)

Making your own vinaigrette is probably one of the easiest things you can make from scratch, but there are a few tricks. 

Step 1 – Start Assembling

Start by placing your oil in a bowl or a small mason jar. I like using a mason jar because I can make it and store it in the same vessel. Plus, I don’t need a whisk, which you’ll see in the video. 

Step 2 – Add Remaining Ingredients

Add the vinegar and other ingredients.

Step 3 – Combine (Emulsify)

Whisk or shake the jar to combine. This is another benefit of using a mason jar. Place the lid on and seal it tightly. Then shake hard to combine the ingredients into a smooth dressing. This is the hardest part.

In a classic vinaigrette dressing, the oil and vinegar will separate, so you’ll need to shake the jar right before using the dressing. 

When you add mustard, yogurt, or tahini, these ingredients help bind the oil and vinegar and keep the dressing from separating too much. You may need to give it a little shake before using it, but it shouldn’t separate as dramatically as the oil and vinegar. 

Storage Tips

Store your dressing in a non-reactive container that can be sealed tightly. Glass is best, as the acid won’t react with it and will help keep the flavors fresher, longer. This is another reason I love using mason jars. A small, 8-oz jar is the perfect size for homemade dressing.

You can keep a well-sealed jar of homemade dressing for 1 – 2 weeks in the fridge. If you are using fresh herbs or fresh garlic, 3 – 5 days is the limit. 

About a half hour before you plan to serve it, take the dressing out of the refrigerator and let it come to room temperature. The oil will have solidified, so it will need time to loosen up and liquify. 

Vinaigrette dressings don’t freeze well. It’s best to make them shortly before you plan to use them.

My Favorite Vinaigrette Recipes

Simple Walnut Oil Salad Dressing – This nutty, savory dressing is made with a blend of walnut oil and a mild-flavored grapeseed oil. You could use canola or a light olive oil if you prefer. The walnut flavor is a delicious complement to a seafood salad.

Honey Dijon Salad Dressing – Dijon mustard adds a delicious tangy flavor and does double duty by keeping this dressing emulsified, so you don’t have to keep shaking it. It is perfect with a potato salad or tuna niciose salad. 

White Balsamic Ginger Vinaigrette – This dressing uses an infused olive oil to get the ginger flavor in. The extra little bite of ginger makes this a perfect dressing with hearty greens like arugula and spinach. It also makes an amazing marinade for seafood or chicken.  

Find more dressing recipes here