About this recipe
This healthy homemade vinaigrette is the simple, everyday dressing I make once a week and keep in the fridge. It comes together in minutes with pantry staples and works for everything from salads and roasted vegetables to grain bowls and pasta salads. If you’re trying to eat better without overthinking meals, this is the kind of recipe that quietly makes the whole week easier.
Why you’ll love this recipe
- Customizable: make it tangy, sweet, or spicy
- Nutrient-packed: loaded with seeds, nuts, and fresh herbs
- Perfect for meal prep: lasts all week in a jar
- Great for family dinners: family-friendly and picky-eater-approved
Ingredient notes
You only need a few pantry staples to make this vinaigrette, but the beauty is in how you flavor it.
- Oil: Extra virgin olive oil adds richness and flavor. You can also use avocado oil or another neutral oil for a lighter, mellower vinaigrette.
- Acid: Apple cider vinegar is my go to for everyday use, but red wine vinegar or lemon juice works beautifully too.
- Salt: Sea salt or a flavored salt adds depth.
- Extras (choose 1 to 2 for variation)
How to flavor your vinaigrette
Think of these as mix-and-match add-ins. You don’t need all of them. One or two is plenty.
- Dijon mustard (helps emulsify)
- Fresh or roasted garlic (press or microplane it)
- Shallots or scallions (mild onion flavor)
- Lemon or orange zest (adds brightness)
- Toasted nuts (hazelnuts, walnuts, pecans)
- Seeds (hemp, pepitas, poppy seeds)
- Sweeteners (maple syrup, agave, a pinch of sugar)
- Herbs (dried oregano or fresh parsley, mint, or cilantro)
How to make it
Basic ratio: 1 part acid to 2 to 3 parts oil
- Add vinegar (or lemon juice) and salt to a small jar. Shake or whisk to dissolve.
- Add mustard or any flavorings (garlic, zest, sweetener).
- Add the oil and shake again until emulsified.
- Taste and adjust. More vinegar for tang, more oil for mellow, and a pinch of salt for balance.
Variations
You can mix and match ingredients depending on what you have at home or what flavors you’re craving. Some of my favorites:
- Hazelnut or any other toasted nut vinaigrette (with toasted hazelnuts + red wine vinegar)
- Zesty herb vinaigrette (with lemon zest + mint + parsley)
Ways to use it
- Drizzled over grilled tofu or tempeh
- Tossed with pasta salads
- Over-roasted vegetables like broccoli, cauliflower, or asparagus
- On raw veggies like cucumber or shredded carrots
- In Buddha bowls with grains, beans, and greens
FAQ
Healthy Homemade Vinaigrette Recipe
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 garlic clove pressed or finely minced
- 2 teaspoons Dijon mustard
- ½ teaspoon sea salt
- Black pepper to taste
- Optional: ¼ cup toasted hazelnuts roughly chopped
Instructions
- In a jar with a lid, add the olive oil, avocado oil, apple cider vinegar, garlic, mustard, salt, and pepper.
- Close the lid tightly and shake until everything is well combined.
- Stir in the chopped hazelnuts (if using).
- Store in the fridge and use throughout the week on salads, roasted veggies, or bowls.
Notes
- Make it milder: For a softer, more balanced flavor, use a mix of oils. I like combining extra virgin olive oil with vegetable oil (or avocado oil). The olive oil adds flavor, while the vegetable oil mellows out any bitterness — especially great for family-friendly salads.
- Storage: Keep in a sealed jar in the fridge for up to one week. Let it sit at room temperature for a few minutes before using.
- This recipe is a base. Feel free to add mustard, garlic, herbs, or toasted nuts to change the flavor each week.
- Store in a sealed jar in the fridge for up to one week. Shake well before using.
- For a creamier vinaigrette, blend in a spoonful of tahini or a few cashews.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.