Simple Herb Vinaigrette for Everyday Cooking
This simple herb vinaigrette is the kind of everyday dressing home cooks can keep in rotation. It is bright, lightly savory, and flexible enough to spoon over tender greens, roasted vegetables, grilled chicken, or a warm grain bowl. The formula relies on pantry basics and a handful of fresh herbs, so you can whisk it together quickly and adjust it to taste.
For balanced seasoning at home, Nutrition.gov encourages using herbs and spices to add flavor while keeping salt in check. A small amount of salt still helps the dressing taste rounded, but the herbs and vinegar do most of the work here.
Recipe at a glance
- Yield: About 3/4 cup, enough for 4 to 6 servings
- Prep time: 10 minutes
- Cook time: None
- Total time: 10 minutes
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh herbs, such as parsley, chives, dill, basil, or a mix
- 1 to 2 teaspoons honey or maple syrup, optional, for a softer edge
Instructions
- In a small bowl or lidded jar, combine the vinegar, Dijon mustard, garlic, salt, and black pepper.
- Whisk for 10 to 15 seconds until the mustard begins to dissolve and the mixture looks slightly cloudy.
- Slowly stream in the olive oil while whisking constantly, or add the oil to the jar, seal it tightly, and shake vigorously for about 20 seconds.
- Stir in the chopped herbs and, if using, the honey or maple syrup.
- Taste and adjust. Add a pinch more salt for a fuller flavor, a splash more vinegar for brightness, or a drizzle more oil if you want a softer, rounder finish.
- Let the vinaigrette sit for 5 minutes before serving so the garlic and herbs can infuse the dressing.
The finished vinaigrette should look glossy and lightly emulsified, not thick like mayonnaise. A little separation is normal; it should pour easily and coat a spoon in a thin, even layer.
Serving ideas
Drizzle the vinaigrette over mixed greens, sliced cucumbers, tomatoes, or shaved fennel. Toss it with warm farro, quinoa, or barley for a grain bowl. It is also useful as a quick marinade for chicken thighs, shrimp, zucchini, or mushrooms before grilling or roasting. For a simple supper, spoon it over a platter of roasted carrots and potatoes just before serving.
If you want a different flavor profile, swap in tarragon, basil, mint, or cilantro for the herb mix. Lemon juice can replace some or all of the vinegar for a sharper, fresher dressing. If you prefer a milder version, use a little less garlic and add the optional honey.
Storage notes
Store the vinaigrette in a covered jar in the refrigerator for up to 5 days. The olive oil may solidify when chilled; let the dressing sit at room temperature for 10 to 15 minutes, then shake or whisk it again before using. If the herbs darken slightly, that is normal, but the dressing is best within the first couple of days for the brightest flavor.
Nutrition.gov notes that herbs and spices can help add flavor without leaning too hard on salt. That makes this kind of vinaigrette a practical staple: it is simple, adaptable, and easy to build into lunches or weeknight dinners without much extra work.
