It's all too easy to reach for a bottle of pre-prepared salad dressing, but if you're trying to cut down on UPFs, eat more whole foods, or simply increase the quality of the food in your everyday diet, there's a better way. Homemade salad dressings may be easier to make than you realise and only need a few simple, common ingredients. Here's how to make some of the most popular.
Best simple salad dressings
Salad dressings generally fall into three categories: vinaigrettes, creamy dressings and cooked dressings. Of those, the first two are quick and easy to make. The third can be more complicated.
A basic vinaigrette is the easiest salad dressing of all. In its simplest form, you just need oil, vinegar, salt and pepper. Shake the ingredients together in a jam jar or whisk with a fork until they combine. Now you've got a dressing that can be used on everything from simple greens to a tasty roasted pear, beetroot and goat's cheese salad. Creamy dressings, which are often based around mayonnaise or dairy products like yoghurt or sour cream, are also quick and easy, and usually involve little more than a bit of mixing.
Simple salad dressing ingredients
A vinaigrette starts with oil and vinegar. For a salad dressing, you should choose something with flavour. Olive oil is better than something neutral like vegetable oil. This is a good time to break out that fancy bottle of extra-virgin olive oil, which really comes to life in a salad dressing. However, you can also make kitchen cupboard salad dressings using different oils. Sesame oil, for example, is great for a salad with an Asian twist.
As for the vinegar, you could use white wine, red wine, apple cider or, if you're feeling fancy, balsamic. A little salt and pepper is all you need for seasoning, but a pinch of sugar can help take the edge off the vinegar, too. If you'd like more flavour, consider adding crushed garlic or finely chopped herbs like parsley or basil.
How to make simple salad dressing
- For a basic vinaigrette, put olive oil and vinegar together in a small, clean jam jar. The traditional ratio is three parts oil to one part vinegar, but feel free to adapt this to suit your tastes.
- Add salt, pepper and a pinch of sugar, along with any other flavourings you wish.
- Put the lid on the jar and shake vigorously until smoothly combined. Pour over the salad at once.
- If you don't have a jam jar to hand, combine the ingredients in a small bowl and whisk with a fork.
Bringing the salad together
If your idea of a salad is a sad patch of wilted iceberg lettuce with a slice of tomato and onion, think again. There are so many flavour-packed salads from around the world, all worthy of your homemade dressings. Adding protein to a salad turns it into a main course. Go veggie with something like this beetroot, lentil and goat's cheese salad, or flake in some tinned tuna or leftover cooked chicken.
Delicate green leaves generally go well with a light vinaigrette, while larger, more solid ingredients are robust enough for a creamy dressing. Mayonnaise-based dressings work particularly well with potato, rice or pasta salads, and any of these can easily become a main meal, whether you're looking at vegetarian recipes or adding meat.
Tips for the best homemade salad dressing
If your salad dressings taste a bit dull, add some freshly squeezed lemon juice, or go with lime for an Asian or Latin American twist. Citrus juice doesn't add any fat, so it's great for calorie smart recipes, but it's packed with flavour and is a great way to instantly brighten a salad. It works well in both vinaigrettes and creamy dressings.
Make sure that other ingredients in the salad aren't too wet, as this can muddy the flavour of the dressing. For example, if you're following a pescatarian meal plan, thoroughly drain tins of tuna or other fish before adding to the salad.
Use the best quality olive oil you can afford. Extra-virgin olive oil is not commonly used for cooking, as it can be expensive. When served uncooked as a salad dressing, it adds a rich, complex flavour to the dish.
Other ways to use a simple salad dressing
Dressings aren't just for salad! Yes, they'll go well with a too tasty beetroot and lentil salad and other dishes, but they can also be used to top rice bowls and poke bowls or as a light sauce poured over roasted veggies. Feel free to experiment and play around with your favourite homemade salad dressings, and you might just discover some new, exciting ways to use them.
How to make simple salad dressing FAQs
What's the easiest salad dressing to make?
The easiest salad dressing to make is probably a classic vinaigrette. All you need is good-quality olive oil, vinegar, salt and pepper. You could also add lemon juice, garlic or herbs for something more complex and create a dressing that suits different salads.
How can I fix a separated salad dressing?
Add a binding ingredient. A small teaspoon of Dijon mustard works well, as does an egg yolk or a teaspoon of mayonnaise. Mix it into the dressing, then whisk vigorously with a fork until well combined. This helps the ingredients stay together for longer.
What are the three main ingredients in a simple salad dressing?
Most salad dressings include oil, acid and salt. Choose a flavoured, rather than neutral, oil. Extra-virgin olive oil is a common choice, but sesame oil works well for Asian salads. The acid may be lemon juice or various kinds of vinegar.
What's the ratio of oil to vinegar for salad dressing?
A traditional dressing uses three parts oil to one part vinegar. That is to say, 3 tbsp olive oil and 1 tbsp vinegar. However, when you make your own dressings, you can vary this ratio to suit your tastes and create a lighter or sharper flavour.
What are the three basic types of salad dressing?
The most common types of salad dressing are vinaigrettes, creamy dressings and cooked dressings. Creamy dressings are often based around mayonnaise or dairy products like yoghurt or sour cream. They can also include herbs, spices or other flavourings.