This classic vinaigrette recipe is quick, tangy, and made with pantry staples 👇👇
Why I Love This Recipe
This is my everyday vinaigrette—simple, bold, and flexible. It takes 2 minutes to make and works with just about any salad you throw it on.
- Pantry staple ingredients - no lemons or Dijon required
- Just the right balance - tangy, salty, slightly sweet
- No blender needed - mix it all in a jar and shake
- Lasts up to 2 weeks - perfect for meal prep
- No blender, no fancy tools - just a jar and a good shake. It’s the kind of go-to dressing you’ll keep in the fridge and reach for all week long.
Recipe Ingredients
- ¾ cup olive oil
- ⅓ cup white vinegar – or use apple cider vinegar
- 2 tsp honey – or granulated sugar
- 1 tsp paprika
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp black pepper
Step-By-Step Instructions 👇👇
STEP 1: Add Ingredients
Add ¾ cup olive oil, ⅓ cup vinegar, 2 tsp honey or sugar, 1 tsp paprika, 1 tsp salt, ½ tsp onion powder, and ½ tsp pepper to a mason jar or sealed container.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 2: Shake It Up
Seal the lid tightly and shake well until the ingredients are fully combined. This should take about 15–20 seconds.
STEP 3: Store & Use
Store in the fridge for up to 2 weeks. Shake again before each use. Makes about ½ cup of vinaigrette.
Recipe Tips
- Let the vinaigrette sit for 10 minutes before serving to help the flavors meld
- Use extra virgin olive oil for the best flavor
- Add 1 tsp Dijon mustard if you like a creamier, tangier dressing
- Make a double batch and use all week for salads or marinades
- This also works great as a quick veggie dip or drizzle over roasted potatoes
Want to try more homemade dressings? Check out these favorites:
Variations and Substitutions
- Try apple cider vinegar for a fruitier taste
- Swap honey for maple syrup if you prefer
- Add a pinch of garlic powder or minced garlic for extra flavor
- Want it spicy? Add a dash of red pepper flakes
What To Serve This Vinaigrette With
This classic vinaigrette goes with just about everything—fresh salads, grain bowls, and even grilled proteins. Try it with:
It also makes a great marinade for Air Fryer Chicken Breasts!
How To Store
- Fridge: Store in a sealed jar for up to 2 weeks
- Shake before each use - it naturally separates
- Let it come to room temp - if olive oil solidifies in the fridge
FAQs
Sure! Just blend everything on low speed for 10–15 seconds.
It has a subtle sweetness from the honey, but mostly it’s tangy and savory.
Yes—red wine vinegar works great here if that’s what you have on hand.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Classic Vinaigrette Dressing
Ingredients
- ¾ cup olive oil
- ⅓ cup white vinegar - or apple cider vinegar
- 2 tsp honey - or granulated sugar
- 1 tsp paprika
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp pepper
Instructions
- Add all ingredients to a mason jar or sealed container.
- Shake well until fully combined—about 15–20 seconds.
- Store in fridge up to 2 weeks. Shake before each use.
Recipe Notes:
- Let it sit 10 minutes before serving for the best flavor
- Use extra virgin olive oil for the best taste
- Shake well each time—the oil will separate
- Add garlic or mustard for extra punch
- Olive oil may solidify in the fridge—let sit at room temp before using
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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