This 5-minute vinaigrette dressing is the only house dressing you really need: bright, tangy, a little sweet, and flecked with herbs, it comes together in one jar with a few quick shakes. Toss it with green salads, grain bowls, and pasta salads, or use it as a fast marinade for vegetables and tofu.
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Key Ingredients & Substitutions
- Extra-virgin olive oil. The oil is the backbone of any vinaigrette, so use one you'd happily taste on its own, like this organic extra-virgin olive oil. Flavored oils (garlic, lemon, or basil) are an easy upgrade. For a milder dressing, swap up to half of the olive oil for avocado or sunflower oil.
- Vinegar. Red wine vinegar gives a classic Italian-style dressing, apple cider vinegar is fruity and mellow, white wine vinegar is clean and crisp, and balsamic makes a darker, sweeter dressing. Fresh lemon juice works in place of some or all of the vinegar, too.
- Dijon mustard. Mustard adds a savory kick and, more importantly, acts as an emulsifier that helps the oil and vinegar stay blended instead of separating right away. A smooth Dijon mustard is best; whole-grain mustard works if you like a rustic texture.
- Sugar or agave nectar. Just a tablespoon rounds out the acidity without making the dressing taste sweet. Maple syrup is another good vegan option. If you use granulated sugar, choose organic cane sugar, which isn't processed with bone char.
- Italian seasoning. A dried blend of oregano, basil, thyme, marjoram, and rosemary adds herby flavor with zero chopping. Any Italian seasoning works, or use 1 tablespoon of chopped fresh herbs instead.
- Crushed red pepper flakes (optional). A pinch of crushed red pepper flakes adds gentle warmth and pretty red flecks. Start with ¼ teaspoon and add more if you like heat, or leave them out for a kid-friendly dressing.
- Salt and pepper. A little salt makes every other flavor pop. Add it to taste once everything is mixed.
Helpful Tips
Use a jar with a tight lid. A small wide-mouth mason jar is the fastest way to make this dressing. You measure straight into it, shake, and store the leftovers in the same container, so there's nothing extra to wash.
Mix the vinegar and flavorings first. Shaking the vinegar, mustard, sugar, and seasonings together before adding the oil lets the sugar and salt dissolve. They won't dissolve once they're coated in oil, so this small step gives you a smoother, better-balanced dressing.
Shake harder than you think you need to. Thirty seconds to a minute of vigorous shaking breaks the oil into tiny droplets and creates a creamy, slightly thickened emulsion. If you're working in a bowl, drizzle the oil in slowly while whisking constantly.
Adjust the ratio to your taste. The classic vinaigrette ratio is about three parts oil to one part vinegar, which is what ¼ cup of vinegar gives you here. For a more pungent, tangy dressing, use the full ⅓ cup. Taste it on a leaf of lettuce rather than off a spoon, since that's how you'll actually eat it.
Let it sit for a few minutes if you can. The dressing is ready to use as soon as it's shaken, but if you have an extra 10 minutes, the dried herbs soften and release more flavor into the dressing.
Variations
- Balsamic vinaigrette. Use balsamic vinegar, swap the sugar for maple syrup, and add a small minced garlic clove.
- Lemon herb vinaigrette. Replace half of the vinegar with fresh lemon juice, add 1 teaspoon of lemon zest, and use chopped fresh parsley or basil in place of the dried seasoning.
- Garlic mustard vinaigrette. Double the Dijon, add a pressed garlic clove, and use whole-grain mustard for texture. Our Garlic Mustard Vinaigrette takes this idea even further.
- Spicy red pepper vinaigrette. Use the full ½ teaspoon of red pepper flakes and add a splash of hot sauce for a dressing that stands up to hearty grain and bean salads.
- Greek-style vinaigrette. Use red wine vinegar, swap the Italian seasoning for dried oregano, and add a squeeze of lemon.
Serving Ideas
This is an all-purpose dressing, so start with the obvious: a simple bowl of mixed greens, cucumber, and cherry tomatoes. It's just as good on heartier salads that hold up to a tangy dressing, like a Vegan Greek Pasta Salad, a Greek-Flavored Lentil Salad with Tofu "Feta", or a grain salad such as Tabbouleh with Quinoa, Bulgur, or Couscous. Bean, corn, and potato salads soak it up nicely too, and sturdy greens like kale (try it on a Massaged Kale Salad) can be dressed an hour ahead.
Beyond salads, use it as a quick marinade. Toss sliced zucchini, bell peppers, mushrooms, or eggplant in a few tablespoons before roasting or grilling, or marinate well-drained, diced extra-firm tofu for 30 minutes to use as a salty, tangy feta substitute. It also makes a fast drizzle over steamed green beans, roasted potatoes, or a grain bowl.
Storing & Freezing
Store the vinaigrette in a sealed jar in the refrigerator for up to 1 week. Olive oil firms up when it's cold, so let the jar sit at room temperature for 10 to 15 minutes (or run it briefly under warm water), then shake well before each use. If you add fresh garlic or fresh herbs, use it within 3 to 4 days.
Freezing isn't recommended. The emulsion breaks and the texture of the oil changes once it thaws, and since a fresh batch only takes five minutes, it's easier to simply make more as you need it.
More Vegan Salad Dressings
If you loved this recipe, here are a few more homemade dressings you might enjoy:
- Vegan Green Goddess Dressing
- Vegan Ranch Dressing (or Dip!)
- Garlic Mustard Vinaigrette
- Vegan Salad Dressing Recipes
Recipe
5-Minute Vinaigrette Dressing
Ingredients
- ½ cup extra-virgin olive oil
- ¼ to ⅓ cup vinegar red wine, white wine, apple cider, or balsamic
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar organic cane sugar, or agave nectar or maple syrup
- 1 teaspoon Italian seasoning
- ¼ to ½ teaspoon crushed red pepper flakes optional
- salt to taste
- black pepper to taste
Instructions
- Add the vinegar, Dijon mustard, sugar, Italian seasoning, red pepper flakes (if using), and a pinch each of salt and pepper to a jar with a tight-fitting lid, such as a 1-pint mason jar. Seal and shake for about 30 seconds, until the sugar dissolves.
- Add the olive oil, seal the jar tightly, and shake vigorously for 30 to 60 seconds, until the dressing looks cloudy and slightly thickened. (To make it in a bowl instead, whisk the vinegar mixture, then slowly drizzle in the oil while whisking constantly.)
- Taste (ideally on a piece of lettuce) and adjust: add more vinegar for tang, a pinch more sugar to soften the acidity, or more salt, pepper, or red pepper flakes as desired. Use right away, or refrigerate and shake well before each use.
kris says
What Italian spices should I use?
Nava says
Kris, there are ready-made Italian seasoning blends in the spice department for lazy cooks like me. But you can just use a pinch of oregano, basil, and thyme in this dressing if you prefer.