HOMEMADE SALAD DRESSING
It is definitely easier to buy a ready-made salad dressing in a bottle at the supermarket, but once you try this Homemade Salad Dressing recipe, you will never go back.
This salad dressing is delicious, easy, quick to make, cheaper than packaged ones, without additives or artificial ingredients, and tastes 100 times better than any store-bought type.
You probably already have all these ingredients at home, and you can make it as many times as you want: it is very fast and will be ready in less than 2 minutes, just put all the ingredients in a regular jar and shake vigorously.
Moreover, this Homemade Salad Dressing is really versatile: you can use it not only to drizzle over salad or a mozzarella and cherry tomato caprese, but also to dress a pasta salad, grilled vegetables, or instead of mayonnaise in a sandwich, or even to season a steak or grilled fish.
Believe me, once prepared, you’ll have no trouble using it, only the embarrassment of choice.
Even though making a Salad Dressing is something a child could do, there are some very simple precautions to keep in mind.
Regardless of which ingredients you want to mix together (you can omit some if you prefer or replace them), always remember that: it requires an oily part, an acidic part, and finally salt and spices.
Needless to say, the ingredients should all be of excellent quality starting from the oil (Extra Virgin Olive Oil), measure the vinegar well, which should flavor but not overpower other tastes, and finally incorporate the spices well.
All that’s left is to grab a jar and prepare this delicious homemade salad dressing with me.
If you want some ideas on how to use this dressing, take a look at the recipes below.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 149.77 (Kcal)
- Carbohydrates 1.14 (g) of which sugars 0.23 (g)
- Proteins 0.16 (g)
- Fat 16.87 (g) of which saturated 2.42 (g)of which unsaturated 0.04 (g)
- Fibers 0.43 (g)
- Sodium 238.92 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 clove garlic (finely grated)
- dried oregano (1 teaspoon)
- basil (dried 1 teaspoon)
- dried onion (1/2 teaspoon)
- chili powder (1/4 teaspoon)
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper (ground)
- lemon juice (1 teaspoon)
Tools
- Jar
Steps
Combine all ingredients in a glass jar, close the lid, and shake until well mixed and emulsified. Adjust salt if desired. You can also mix the dressing in a blender.
Use immediately or store in the refrigerator for up to 2 weeks.
NOTES AND SUBSTITUTIONS
OIL: use extra virgin olive oil. It is tastier and more savory than vegetable oil.
VINEGAR: Normally, white wine vinegar is used. You can replace it with red wine vinegar for a stronger taste or apple cider vinegar for a milder taste. To make a salad truly special, use balsamic vinegar. Lemon is a good alternative for those who don’t like the taste of vinegar.
SALT: To distribute it best, dissolve it in the acidic part of the dressings: vinegar or lemon. If you want to use less salt, use plenty of spices or aromatic herbs. Similarly, if the salad ingredients are olives, capers, or anchovies, which are very salty, use little or no salt.
HERBS: add a few teaspoons of chopped herbs like chives, parsley, or tarragon.
STORAGE
Store leftover dressing in a tightly sealed jar in the refrigerator for up to 2 weeks.
FAQ (Frequently Asked Questions)
Is it normal for a homemade dressing to solidify once refrigerated?
Packaged dressings remain liquid even when stored in the fridge because they contain emulsifiers. If the homemade salad dressing hardens slightly in the refrigerator, it’s normal. Remember to take it out of the fridge and let it sit at room temperature for 30 minutes before using it and shake it before pouring it on dishes.
What is the perfect ratio of oil, vinegar, and salt to make a homemade salad dressing?
For a perfectly balanced dressing, the ideal would be to use a little salt, a teaspoon of vinegar, and a tablespoon of extra virgin olive oil per person. The doses are indicative as they depend on the amount of food we need to dress and personal preferences.
