• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Side Salads

Everyday Salad Dressing

By:Nagi
Published:3 Apr '20Updated:13 Nov '20
29 Comments
Recipe v Dozer v

Here’s my master salad dressing that I use as a base for every salad! You just need 1 tbsp vinegar, 3 tbsp oil and 1/2 tsp mustard. Finish with salt and pepper, or choose from any number of flavourings – garlic, fresh or dried herbs, pinch of spice, touch of honey.

USE FOR big leafy salads, chopped salads, to add flavour to beans and lentils, and infuse boiled, steamed and roasted vegetables with flavour – they suck up the dressing when hot!

Pouring salad dressing over leafy salad

Salad Dressing

This is my recipe for a basic salad dressing that I use virtually everyday – either as it is, or as a base to add other flavourings as listed in the recipe.

1 tablespoon vinegar + 3 tablespoons extra virgin olive oil + 1/2 tsp Dijon Mustard + 1/2 each salt and pepper

This will dress any salad for 4 people.

  • Vinegar – my favourite is apple cider vinegar (also labelled just cider vinegar) and lemon juice. They are both less sharp than plain white vinegar, but more tangy than white wine vinegar – perfect balance. BUT you can make this with any vinegar at all.

  • Extra virgin olive oil – the better the oil, the better the flavour of the dressing. If you make this with a flavourless oil (like peanut, vegetable, canola) then just add one of the Flavourings listed – garlic is my go to!

  • Dijon Mustard – this is optional but I pretty much always add a touch because it thickens the dressing a bit more which makes it coat the lettuce better.

TWEAK THE TANG

Use the recipe below as your master, then just tweak as follows to your taste – remember, different vinegars have different levels of sharpness:

  • too tangy – add more oil or a touch of sugar or honey;

  • not tangy enough – add more vinegar


SALAD DRESSING is for more than just leafy salads!

Use this dressing for any salad – leafy greens, garden salads, chopped salads. It makes enough to serve 4.

It’s also terrific used to make otherwise bland steamed or boiled vegetables tastier. Toss while hot and they will suck up the flavour! Same goes for roasted vegetables.

Enjoy! – Nagi x

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Pouring salad dressing over leafy salad

Salad Dressing

Author: Nagi
Prep: 2 minutes mins
Side Salad
Western
5 from 11 votes
Servings4
Tap or hover to scale
Print
This is my everyday salad dressing "formula". This recipe makes just over 1/4 cup of dressing as is enough to dress a large leafy salad for 4 people - you just want the lettuce to be lightly coated, not drowning. The trick is to make this in a jar so you can shake it really well, which will make the oil and vinegar emulsify, meaning they mix together and thicken so they will coat your salad nicely.

Ingredients

  • 1 tbsp any vinegar or lemon juice (my favourite is cider vinegar) (Note 1)
  • 3 tbsp extra virgin olive oil or other neutral oil
  • 1/2 tsp Dijon Mustard (or other non spicy smooth mustard)
  • 1/2 tsp EACH salt and pepper

Optional Flavourings - choose:

  • 1/2 - 1 small garlic clove* , pressed through crusher or smashed (Note 2)
  • 1 tsp lemon zest*
  • 1/4 tsp sugar (Note 3)
  • 1 tsp honey (Note 3)
  • Finely chopped fresh herbs
  • 1/2 tsp dried herbs*
  • Pinch of red pepper flakes

Instructions

  • Place Dressing ingredients and Optional Flavourings in a jar and shake well until mustard dissolves.
  • Makes enough for a big leafy salad for 4 people (4 big handfuls of lettuce), or garden salad.
  • Storage: Excluding garlic and fresh herbs, Dressing will keep for weeks in the fridge - just give it a good shake before using. Big batch - click servings and slide.
  • Use to dress any fresh salad (make sure leaves are dry otherwise it won't stick) or steamed, boiled or roasted vegetables (douse while hot so it absorbs!). Drizzle and toss well just before serving.

Recipe Notes:

* These are my favourite flavourings that I use most frequently. Though when I use good extra virgin olive oils, I tend to leave the dressing plain to let the flavour of the oil shine through.
1. Vinegars - the ratio of vinegar to oil used in this dressing is standard so you can really use any vinegar at all, including but not limited to:
  • Apple cider vinegar (my most used)
  • White wine vinegar (2nd most used, use a touch more as it's milder)
  • Balsamic
  • Red wine vinegar, sherry vinegar, champagne vinegar
  • Plain white vinegar (most sharp, so you may need touch more oil)
  • Rice wine vinegar
2. Garlic - Either press 1/2 a clove through a crusher and add into jar. OR burst it open by smashing with side of knife or similar, then leave in dressing for 20 min or so for a lovely garlic "perfume" (restaurants do this because they prefer not to have garlic "bits" in the dressing).
3. Sugar and honey can take the sharp edge off dressings without using more oil. Don't use BOTH, use one!
4. Fresh herbs - amount required depends on what you use. Use more of subtle herbs (parsley, dill, chives) and less of stronger tasting ones (sage, thyme, rosemary).
5. Dried herbs - I like using oregano (very Greek!) or thyme, or combo of both. Or mixed dried herbs.
6. BIG batch - scale it up and keep it for weeks in the fridge, just give it a good shake before using. BUT just be mindful of shelf life if you add fresh garlic (3 days) or herbs (will go brown in a few days).

Nutrition Information:

Calories: 94cal (5%)Carbohydrates: 1gProtein: 1g (2%)Fat: 11g (17%)Saturated Fat: 1g (6%)Sodium: 160mg (7%)Sugar: 1g (1%)Iron: 1mg (6%)
Keywords: salad dressing
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

He eyes off the salad like it’s a big juicy steak, then REJECTS it!! 🙄

Dozer rejecting salad

Previous Post
Lentil Curry – mega flavour lentil recipe!
Next Post
Coronavirus 14 Day Meal Plan 2 – More Family Favourites

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Green beans with a mountain of panko photo

Green Beans with a Mountain of Panko

Close up of Maple Chilli Roasted Pumpkin

Maple Roasted Pumpkin with Chili and Feta

Overhead dish of Farro Salad

Farro Salad with Sizzled Dressing

More Side Salads

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




29 Comments

  1. Nour says

    July 17, 2023 at 5:58 am

    I add the lemon, oil, mustard, salt and pepper and shake. I make a big bottle to last the week. I add fresh garlic and sumac on the salad before dressing. 10/10

    Reply
  2. Carol says

    October 24, 2022 at 9:44 pm

    Imagine having spent my whole life buying bottled salads when I could’ve made my own. Weird, huh? But true. Now I’m enjoying experimenting. So many possibilities.

    I’ve preordered your new cookbook. I’m no spring chicken so I like print where I can jot notes about the many blunders and adventures in my culinary attempts. Who knew someday I’d be “talking” to a multicultural Aussie-based chef from my little corner of the world. Thanks Nagi. It’s always fun!

    Reply
  3. Bronwen says

    July 21, 2022 at 1:18 am

    5 stars
    Nagi, this dressing has gotten my Hubs to finally enjoy salads; using AC vinegar + thyme + oregano is the winning combo for us. On a whim, though, I recently experimented and replaced the oil w/ greek yogurt — equally amazing! The creamy version is now my go-to for making coleslaw, too.

    Reply
  4. Leanne Wilson says

    June 28, 2022 at 8:19 am

    Hi Nagi, love your recipes. This one I haven’t tried yet. Hubby and I have tried various homemade ones before but we don’t like the amount of oil. Even adding other ingredients it still just tastes too oily to us. What is the minimal amount of oil and the maximum amount of the acid, etc
    ingredients we could add. I hope to hear from you

    Reply
  5. Agill says

    March 29, 2022 at 11:12 am

    5 stars
    Thanks for sharing these basic recipes! Sometimes that’s all you need. I’d be excited to see you add more salads to the website.

    Reply
    • Nagi says

      March 29, 2022 at 2:05 pm

      There are also lots of fun salads coming in the cookbook Agill! N x

      Reply
      • Agill says

        March 29, 2022 at 2:07 pm

        5 stars
        Exciting! That’s awesome. Your hard work is going to pay off!

        Reply
  6. Joy Jacobsen says

    August 24, 2021 at 3:11 am

    5 stars
    I’ll never buy bottled dressing ever again. I had a bit of cooked cabbage from a dish and this dressing made it into a perfect little side salad for me for lunch xoxo Thank you Nagi ❤️

    Reply
    • Nagi says

      August 24, 2021 at 4:47 pm

      Yum! Sounds perfect Joy! N x

      Reply
  7. Marleny says

    July 19, 2021 at 10:32 am

    5 stars
    Simple and perfect! Takes any salad to the next level. Greetings from Dominican Republic.

    Reply
  8. Nicole says

    June 9, 2021 at 10:13 pm

    5 stars
    I have been making my own salad dressing for years, but this recipe is next level! Very adaptable to what ingredients I have at the time, the ratios are spot on and I will never look for another recipe. Salads are never boring or the same now 🙂

    Reply
    • Nagi says

      June 10, 2021 at 9:21 am

      I LOVE hearing this Nicole – thanks so much!! N x

      Reply
  9. Laura says

    November 4, 2020 at 8:21 pm

    A quick question on salt… would it be table salt or sea salt?

    Reply
    • Nagi says

      November 5, 2020 at 9:49 am

      Hi Laura, I use cooking salt in all my recipes, if using table salt you’ll need to scale it down and use less as the grains are finer. N x

      Reply
      • AMF says

        January 30, 2021 at 3:02 pm

        Hi Nagi! What is “cooking salt”? Are you referring to Kosher salt?? Sea salt? I always assume that when a recipe says “salt” it means iodized table salt.

        Reply
  10. Liz says

    September 7, 2020 at 4:52 am

    Just made the basic dressing this morning, have rocket + everything for juicy poached chicken to cook at work. Anticipating lunch already 😉

    Reply
    • Nagi says

      September 7, 2020 at 9:36 am

      Enjoy Liz!! N x

      Reply
      • Liz says

        September 7, 2020 at 11:23 am

        5 stars
        Nagi, I’m not one for dressings because something would not be quite right. But you’re onto a winner here. The balance is just lovely and using acv made all the difference. Any dressing based on this is sure to pop your tastebuds. Your blog is the absolute best! Thanks for making the leap from corp finance to following your passion and sharing it with us. x

        Reply
        • Ania says

          September 19, 2020 at 10:49 pm

          Amen

          Reply
  11. Amy says

    August 10, 2020 at 8:04 pm

    5 stars
    Obsessed with this concept! Now trying it with all the possible combinations. Did apple cider vinegar the first time, did red wine vinegar and dried oregano tonight. Such a simple ratio that can be tailored to whatever I’m having.

    Reply
  12. Georgina says

    August 1, 2020 at 2:17 am

    Am trying out this dressing pretty soon. I have the ACV on hand, just need to buy Mustard. Thanks Nagi !

    Reply
    • Nagi says

      August 2, 2020 at 8:58 am

      Enjoy Georgina!! N x

      Reply
  13. Wendy says

    June 28, 2020 at 8:54 am

    5 stars
    I’ve made this recipe 3 times now. 1. Just the basic, great tasting. 2. Added garlic, even more better. 3. Added garlic and used red wine vinegar instead of the apple cider vinegar, a whole new level. Love it. Hubby loves it also. Amazing once again Nagi, thank you soo much for sharing all that you do.

    Reply
  14. Libby Kornegay says

    June 25, 2020 at 10:10 pm

    These dressing recipes sound very good can’t hardly wait to try them out. Thanks alot

    Reply
  15. Carole says

    May 24, 2020 at 4:34 am

    5 stars
    i made this dressing and Ho Boy don’t think I’ll ever buy it from supermarket again
    thanks Nagi I’ve been looking for a recipe like this for months

    Reply
    • Josephina says

      June 27, 2020 at 6:06 pm

      I’ve made this dressing and since i don’t have honey at home, i’m using maple syrup Instead. Taste absolutely yummy 👍🏻 thanks Nagi

      Reply
    • Nagi says

      May 25, 2020 at 11:09 am

      You’re totally converted Carole – and it’s so much more cost effective! N x

      Reply
  16. Julia Shemmeld says

    April 30, 2020 at 11:31 am

    5 stars
    Hi there lovely,
    Quick question, if I make a bulk batch and use dried garlic or onion and dried herbs will it keep in fridge for the 4 weeks?
    I see in the bought salad dressings the use garlic and herbs…. So I’m wondering how?

    Side point you don’t know how to make your own flavoured olive oils do you. I would like to make my own garlic oil. But I don’t think it’s a matter of just chucking garlic cloves in the oil? Seems like there may be a process?
    Thanks Nagi, you are my number 1 recipe go to spot. And you never fail. And I love that it’s all in Aussie lingo.

    Reply
    • Faye Coughlan says

      September 4, 2020 at 9:42 pm

      I’ve made garlic oil before. Cooked oil with garlic in slow cooker. It seemed to work and tasted nice.

      Reply

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!