One of my very favorite parts about summer is the fresh veggies from my garden. I swear, nothing tastes better than tomatoes, lettuce, and cucumbers I grew in my own garden. This delicious vinaigrette dressing is the perfect addition to a garden salad. It comes together so quickly and has the best flavor. You will absolutely love it.
Letting Salad Dressing Rest
While dressing is super easy to make, and the possibility of flavors is just about endless, it is important to keep in mind that it will be better if you let it rest. This can be frustrating if you are a last-minute cook like I am, but trust me on this one. It will be delicious right away, and it will be absolutely amazing after storing it for 24 hours.
Extra Virgin Olive Oil: Read more on this base ingredient below. We are using 1/2 cup of oil and 2 1/2 tablespoons of vinegar which provide the perfect base dressing ratio. More of one or the other can make either one feel dominant, but this ratio is a great balance. Red Wine Vinegar: Made from fermented red wine, this is what gives the homemade vinaigrette its delightful tang. Mayonnaise: This is used as an emulsifier, rather than another ingredient to bring more flavor. I use light mayonnaise and it works really well. You can read more on what an emulsifier is below. Garlic: I love using fresh garlic in this recipe because nothing is better than garlic. But you could certainly replace it with 1/4 teaspoon garlic powder. Herbs: Dried basil and dried thyme give this easy vinaigrette a great taste. Because we aren’t cooking it, but putting it over salad, you could definitely use fresh herbs if you have them growing in your garden. You will want to double the amount to one teaspoon of each basil and thyme. Onion Powder, Salt, and Pepper: These all bring more flavor to the dressing, and can be adjusted easily to your own personal taste.
Whisk together the olive oil and the mayonnaise. Read more on using an emulsifier below. Slowly add the vinegar as you continue whisking. Whisk in the other ingredients. Taste and add more salt as needed. Let it sit overnight. This dressing can be used right away on a salad, but keep in mind the flavor will get better if it sits overnight.
In addition to using the emulsifier, I like to slowly add the vinegar while I whisk the dressing. One thing that can make this a lot easier is actually a milk frother, typically used to make delicious coffee drinks like my Salted Caramel Mocha. The frother will lightly blend the dressing, making the combining of the oil and the vinegar easier. When you’re cooking or sautéing vegetables, regular olive oil works best because it can withstand the heat better due to having a higher smoke point. But for salad dressings, it is best to stick to extra virgin.
How to Enjoy
This dressing can be enjoyed on your favorite salad. A simple bed of greens with fresh garden vegetables and this dressing is such a refreshing side salad. Or top it with some protein, like grilled chicken, to make a delicious lunch.
Storing Homemade Salad Dressings
Store this dressing in an airtight container (a jar works great) for up to four days. Dressings that use fresh garlic should really be tossed after four days, otherwise you risk bacteria growth from the combination of the garlic and the oil. Additionally, because we are adding mayonnaise, you want to stick to four days. While the emulsifier works amazingly well, it is possible that over multiple days there will be some separation. If that happens, you can give it a shake or stir before using. If you try this homemade vinaigrette dressing, I’d love to know what you think! Leave a comment and let me know, it makes my day.
Poppy Seed Dressing Caesar Dressing Recipe The Best Ranch Dressing Recipe
