Vinaigrette Dressing

August 4, 2009

This quick easy homemade vinaigrette dressing can be made in seconds!

This basic vinaigrette dressing recipe is a staple in our house. This vinaigrette is gluten-free, dairy-free, soy-free, and paleo-friendly, and goes with pretty much anything.

I’m not a fan of commercial salad dressings. Homemade salad dressings are fresh, free of additives and preservatives, and you can control the quality of the ingredients, the taste, and the texture.

This basic vinaigrette is like a little black dress that gets pulled out, works for most occasions, and never goes out of style. This vinaigrette is nothing dazzling or special. But like your favorite black dress, the simpler the better. Accessorize it, tailor it to your personal style, and you’ve got a trusty little winner.

I’ve used raw apple cider vinegar as it has so many health benefits, and is a more alkalizing option. But, use regular white vinegar if that’s what you have. Tweak garlic, mustard, sweetener, salt, pepper, and parsley to taste.

This vinaigrette will keep in the fridge in a sealed jar for about 5 days. But, it never lasts that long.


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Vinaigrette Dressing

This quick easy homemade vinaigrette dressing can be made in seconds!
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Tess Masters


  • 3/4 cup (180ml) extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic (1 clove)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste


  1. Throw all of the ingredients into a jar, secure the lid, and shake vigorously until emulsified and combined.
  2. Chill in the fridge to allow the flavors to mesh. The dressing will keep for about 5 days.

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak