Basic Vinaigrette Dressing

from Kitchen Treaty


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon vinegar (wine, balsamic, apple cider, rice, sherry, or other vinegar)
  • Pinch of salt
  • Turn of freshly ground black pepper

Optional Add-Ins:

  • 1-2 tablespoons fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (do teaspoons if using dry herbs)
  • A finely minced garlic clove
  • 2 teaspoons finely minced or grated ginger
  • 2 teaspoons finely chopped shallots, scallions, or onion
  • 2 tablespoons finely grated or crumbled cheese (Parmesan, Pecorino Romano, Gorgonzola, or feta)
  • Pinch of crushed red pepper flakes, 1 tablespoon horseradish, or 1/4 teaspoon Sriracha
  • 1 teaspoon Dijon mustard
  • 1/2 – 1 teaspoon sugar or honey


  1. Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. (You can also whisk the ingredients in a bowl or whiz them in a blender.)
  2. Taste and adjust seasonings if desired. Add to salad, toss, and serve.
  3. Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days.