This bright and tangy Vinaigrette Recipe is all you need to transform simple greens into a delicious salad.
I crave simplicity whenever I am making a salad. The last thing I want is a fancy salad dressing with an ingredient list longer than the Eiffel Tower or a recipe with exotic ingredients I can’t find at my local grocery store. Call me crazy, but I want a salad dressing that’s light, refreshing, and easy to make — and most importantly, one that won’t mask the flavors of the actual vegetables I am eating. Nothing is worse than a salad that’s just drenched in dressing, and every vegetable turns into a soggy, mushy mess.
That’s why I’ve been completely and utterly obsessed with this tangy vinaigrette recipe. Flavored with Dijon mustard, honey, garlic, fresh thyme, and a splash of red wine vinegar, this vinaigrette is everything you want in salad dressing. It’s bright, acidic, savory, and just completely delicious—what more could you ask for? Plus, it’s super light, so it won’t weigh down or wilt your veggies immediately.
Pro tip: whenever I make this vinaigrette, I usually prepare the whole salad in a big bowl—hard veggies down first, delicate greens on top—and I’ll keep it in the fridge with a damp paper towel on top until I’m ready to serve. That way, I can toss it whenever my main dish is finished cooking, without juggling multiple dishes at once.
Why is it called vinaigrette?
Like many great culinary dishes, vinaigrette comes from ancient Rome and Greece, where it was used to dress vegetables and meat. However, the name itself comes from the French word vinaigre, which translates to English “vinegar”. Historical records show that the word vinaigrette was first used in England in the late 17th century to describe a vinegar-based salad dressing, thus giving it the name we know it by today!
How do I store leftovers?
You can store this vinaigrette in an airtight container in the refrigerator for up to 2 weeks. The oil and vinegar will separate, so you’ll need to stir it well before serving.
Serving suggestions
There are plenty of dishes you can serve this vinaigrette with; however, some of my personal favorites are crisp salads like this delicious House Salad, or this delightful Cucumber And Tomato Salad. You can also use it to dress sandwiches; the vinaigrette provides a bright and tangy contrast that helps cut through rich ingredients like cheeses, cured meats, and mayonnaise. Last week, I drizzled it over this Focaccia Sandwich Recipe, and it was absolutely divine.
Vinaigrette Recipe
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 1/2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 small garlic clove minced
- 1/4 teaspoon salt
- 1 pinch freshly ground black pepper
- 1 pinch dried thyme optional
Instructions
- In a bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic.
- Whisk or shake the mixture vigorously until it becomes emulsified. Then, add salt, freshly ground black pepper, and dried thyme if using. Taste and adjust the seasonings or honey if needed.
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