Classic Vinaigrette

If you’ve never made your own salad dressing, vinaigrette is the easiest and most delicious place to start. It’s fresh, fast and fully customizable. Ready in just a minute or two with ingredients you probably already have on hand.

Unlike store-bought options, homemade vinaigrette skips the preservatives and mystery ingredients. It’s clean, vibrant, and tailored exactly to your taste.

Why You’ll Love It

• Quick & Easy – Comes together in under 5 minutes.

• Customizable – Adjust the acid, oil, and seasoning to suit any dish.

• No Additives – Just fresh ingredients you can feel good about.

• Versatile – Works beyond salads: try it on veggies, grains, or proteins.

How to Use It

• Toss with Greens – The classic move for everyday salads.

• Drizzle Over Roasted Veggies – Adds brightness and contrast.

• Spoon onto Grain Bowls – Brings flavor to rice, quinoa, and farro.

• Use as a Marinade – Perfect for chicken, fish, or tofu.

• Finish Soups or Stews – A splash adds acidity and lift.

Pro Tips

• Start with a 3:1 Ratio – Three parts oil to one part vinegar or citrus juice.

• Shake or Whisk – Mix until the dressing emulsifies.

• Season Well – Salt and pepper go a long way, but fresh herbs, mustard, garlic, or honey add depth.

• Switch It Up – Try balsamic, sherry, or red wine vinegar, and flavored oils like garlic or chili.

• Double the Recipe – Making salads all week or feeding a crowd? Just double the ingredients and store extras in a sealed jar in the fridge for up to 5 days.

Rheal Kitchen Talk

Once you’ve made vinaigrette from scratch it’s hard to go back to the bottle. It’s one of those small habits that adds a personal, thoughtful touch to your food without too much extra work. You get to choose the flavors, the tang, and the balance and you’ll always have a better-than-store-bought dressing ready in minutes.

It’s quick, flavorful, and made by you.