Garlic & Herb Vinaigrette Dressing is an easy homemade salad dressing that’s full of flavor and can be made in minutes with common pantry ingredients.
Homemade Salad Dressing
It’s so easy to make salad dressing at home, especially a vinaigrette. It’s just oil, vinegar, and seasoning. This recipe calls for dried herbs so the ingredients are commonly already on hand. And, the flavor is worth the little bit of effort it takes to make this easy recipe.
How To Make Garlic & Herb Vinaigrette
Note: The full printable recipe is at the bottom of this post.
- Start with a small sealable container, like a mason jar.
- Add equal parts olive oil, and red wine vinegar.
- Add honey, dijon mustard, garlic powder, dried basil, dried oregano, dried parsley, salt, and pepper.
- Seal the container.
- Shake until well combined.
- Serve drizzled over your favorite salad.
If there are leftovers, seal and store in the refrigerator. But, once it is refrigerated, the dressing gets thick. To loosen it up, let it come to room temperature for a few minutes before serving. Or, run warm water over the sealed container for a few seconds.
You May Also Like These Great Salad Recipes
- Cucumber Tomato Avocado Salad
- Sweet Pea Salad
- Ceasar Salad from SimplyRecipes
Watch The Recipe Video For Garlic And Herb Vinaigrette Dressing Below
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Garlic & Herb Vinaigrette Dressing Recipe
Video
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 Tablespoon honey
- 2 teaspoons dijon mustard
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Add all of the ingredients to a mason jar with a lid, or any small sealable container.
- Seal and shake until well combined.
- Store in the refrigerator until ready to serve drizzled over salad.
- Shake well before serving.
While the basic combination of spices is really great, I found that the recipe is WAY too acidic. Using a 1:1 ratio of vinegar and oil is too much. I have always read that the proper ratio is 1:3 of vinegar to oil. So, in this recipe, 1/3 cup of vinegar would generally use about a cup of oil.
Next time I make this, I’ll definitely use the 1:3 ratio and I think the taste of this will be perfect!
Excellent dressing! I actually used balsamic vinegar in lieu of red wine as I was out of it. I’m sure it’s even better with the red wine so I’ll be picking that up today!
Thanks so much for the homemade version of a favorite dressing I can’t find at the store anymore. I saved the last empty bottle, though, so the label is correct – and it actually drizzles instead of pouring out like a waterfall! But the vinaigrette tastes so much better when freshly made with no preservatives or other chemicals.
I love this dressing! I just put it on a quinoa salad I made and it was delicious!!!
Can i use Apple Cider Vinegar instead?
This is my go-to salad dressing, it’s very good! I make it vegan by substituting agave nectar for honey and it’s just as tasty, and I always add a teaspoon of dill as well. I love to make a “Greek” salad with feta, chopped olives, tomatoes, chopped marinated artichoke hearts and this dressing. So delicious!
Garlic powder instead of fresh garlic????
Ya, that would be my only alteration I think. If everyone thinks it is so good with powder, it’s gotta be bomb with fresh chopped garlic!!
Made this tonight for a pasta salad, a little too vinegary for me, so just added a bit more olive oil and it was fine!
Made this last night and love it! Light and fresh plus easy to find ingredients.
This dressing was a delicious, fast and easy one to make to drizzle over cucumbers for a nice summer salad. It is packed full of flavor!
My favorite salad dressing!
Very nice dressing with lots of combinations
Yummy! And so healthy!!! No preservatives, yayyy!