How to Make a Simple Vinaigrette

The basic oil-and-vinegar ratio for salad dressing, plus easy variations — once you know it, you'll never buy bottled again.

The only ratio you need

A vinaigrette is just oil and acid, emulsified with seasoning. The classic ratio is 3 parts oil to 1 part vinegar, plus salt, pepper and often a little mustard to help it hold together. Memorize that and you can dress any salad in two minutes.

What you need

• Extra virgin olive oil (3 parts)
• Vinegar — red wine, white wine or balsamic (1 part)
• Salt and freshly ground pepper
• Optional: Dijon mustard, a little honey, garlic or shallot

How to make it, step by step

• Put the vinegar, salt, pepper and mustard in a jar or bowl
• Whisk or shake to dissolve the salt
• Add the olive oil slowly, whisking, until it emulsifies and thickens
• Taste and adjust — more oil to mellow, more vinegar to sharpen
• Toss with greens just before serving

Easy variations

Swap the vinegar to change the character: red wine for a classic bite, white wine for something lighter, balsamic for sweet depth. Add minced shallot or garlic, fresh herbs, a spoon of honey, or grated parmesan. A squeeze of lemon in place of some vinegar brightens everything.

Tips

• Emulsify with mustard or a blender so it doesn't separate
• Make extra — it keeps in the fridge for a week (bring to room temperature and shake)
• Dress greens at the last minute so they don't wilt
• Use the best olive oil you have here — you'll taste it

Vinaigrette, made simple

Once the 3-to-1 ratio is second nature, bottled dressing has nothing on the real thing. A bottle of Gallo extra virgin olive oil and Unico wine or balsamic vinegar are all you need.