This is one of my favorite, go-to salad dressings because it is super simple and quick to make, and it tastes great on everything from salad to quinoa to eggs (yes, try a little drizzle on some fried eggs, it's delicious!).
My salad dressing recipes are ratios instead of exact measurements because that allows you to make the amount you need and not have extra if you don't want extra OR it lets you make huge batches if you want to have a jar around for a while. Think of yourself as a little kid learning science as you make it (oil floats, vinegar sinks, give it a couple tastes as you go to see what you want to add more of...). Always add ingredients slowly (especially the spices). You can always add more, you can't take anything out.
- 2/3 extra virgin olive oil
- 1/3 balsamic vinegar
- Squirt of Dijon mustard (to the 1/6 level)
- Light shake of garlic salt
- Generous sprinkle of dried oregano
- Generous sprinkle of dried basil
- You could substitute both spices for a double generous shake of Italian seasoning
- Salt & pepper to taste
- Make sure you have a jar or bottle with a tight-fitting lid or a bowl that is deep enough you can really stir vigorously. It is best if your container is transparent so you can see the ingredient ratios from the side.
- Add olive oil and vinegar until you get the correct ratio
- Squeeze in the mustard (should mostly cover the bottom of your container or equal about 1/8-1/6 of your total volume)
- Add all spices and taste
- Shake vigorously until combined
- Taste and adjust spices as needed
The mustard acts as an emulsifier and helps the dressing stay combined. Natural separation may occur over time, just give it another shake or stir.
This dressing will last 1-2 weeks on the counter and up to a month in the fridge. If you store it in the fridge, get it out well before you need to use it as the olive oil will solidify in the fridge but will return to liquid at room temperature.