This Homemade Vinaigrette Recipe is ready in less than five minutes and will make any bland salad taste like heaven. Simply the best salad dressing recipe ever!
I grew up in Panama with five brothers and sisters, and my mom used to make this vegan vinaigrette just right before we sat at the table. Yes, it is made in minutes. My mom probably made it in seconds!
- Red onion (or shallot)
- Olive oil (or avocado)
- Spices such as oregano, and thyme
Optional: salt and pepper.
See quantities and full instructions in the recipe card.
In this easy, step-by-step guide, I’ll show you how to make perfect, 7-ingredient homemade vinaigrette salad dressing every time.
The steps to make this easy vinaigrette recipe are simple. Chop, mix and shake!
Chop -finely chop the red onion and garlic.
Mix - in a mason jar or any other jar with a lid, squeeze the lime, add the olive oil, red wine vinegar, finely chopped onion, garlic, thyme, oregano leaves, salt, etc., pepper.
Shake - close the lid and shake for a couple of seconds.
Adjust - taste and adjust flavor as needed, adding more vinegar for acidity, extra virgin olive oil for richness.
Alternatively, instead of using a mason jar, you can put all the ingredients in a bowl and mix them with a whisk.
Hint: right after shaking the vinaigrette it will look murky or cloudy. Worry not! After decanting you will see all the beautiful colors.
To master the art of making a homemade oil and vinegar salad dressing, there are a couple of tips that come very handy.
- The secret to getting the best homemade vinaigrette right is to watch the proportions of oil vs. vinegar. Always use three parts of oil for every part of vinegar.
- To adjust the vinaigrette to your liking, add more vinegar or lime for acidity or extra virgin olive oil for richness.
- If you prefer to add salt and pepper directly to your salad, don’t include them in the recipe.
How to use it
Use your homemade vinaigrette in your favorite salads. We often eat a light lunch based on a portion of a savory carrot tart or eggplant pie and a salad portion. Sprinkle the dressing on any regular salad or random green leafy greens and you have a full lunch.
We also use it on potatoes, before roasting them in the oven. They come out very tasty!
Replacements and Add-ons
- If you like mustard, add a tablespoon of regular mustard or dijon mustard, it will give a great flavor kick.
- You can use shallots instead of red onion, and the vinaigrette will be equally tasty. Any member of the Allium family works great.
- Dry herbs. If you don't have thyme or oregano, use any dry mixed herbs you have handy. I like dill very much!
- Greens. If you don't plan to store it for long, you can use fresh chives, green onions or scallions. Fresh dill works well.
This salad dressing stores well in the refrigerator for 4-5 days.
After storing, you might notice the color changes a bit. That's because the oil content changes with temperature. Just take it out of the fridge a couple of minutes before eating and the colors will be there. The taste will never be affected!
No-oil dressing for Your Salads?
I like using this Homemade Vegan Parmesan which works beautifully!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Homemade Vinaigrette
- Finely chop the red onion and garlic.1 garlic clove, ¼ red onion
- In a mason jar or any other jar with a lid, squeeze the lime, add the olive oil, red wine vinegar, finely chopped onion, garlic, thyme, oregano leaves, salt, etc., pepper. Alternatively, instead of using a mason jar, you can put all the ingredients in a bowl and mix them with a whisk.6 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 lime, 2 teaspoons thyme, 1 teaspoon oregano, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Taste and adjust flavor as needed, adding more vinegar for acidity, extra virgin olive oil for richness.
- Close the lid and shake for a couple of seconds.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full Nutritional Disclosure here.
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