Get dressed for summer dining. Homemade dressings and vinaigrettes are easy to make and transform a salad in just minutes.
Dressings and vinaigrettes are tasty as a marinade or drizzled over a green salad, roast vegetable salad or steamed seasonal greens.
Olive Oil: You’ll see a pattern with all of these dressings, all being olive oil based. Delicious with just about everything, the oil provides both subtle flavour and richness to a ‘dry’ salad. I’ve used extra mild olive oil, but you will have your favourite.
Acidity: You’ll also note each of the vinaigrettes has an acidic element – whether it be a vinegar of various kinds (balsamic, apple cider, white wine, malt, rice wine) or citrus (lemon, orange etc).
Herbs & Spices: This is your time to shine in the kitchen and create your own masterpiece. Definitely include salt and pepper, but the rest is absolutely up to you: chilli flakes, garlic, fresh or dried herbs etc.
Here are 8 dressing combinations to get you started:
Balsamic Vinaigrette
- 3/4 cup extra mild olive oil
- 1/4 cup balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp maple syrup or brown sugar
- 1 Tbsp wholegrain mustard
Combine all ingredients and shake vigorously. Makes 1 cup. Delicious on a warm Roast Vegetable Salad.
Summer Citrus Vinaigrette
- 1 small shallot, finely chopped
- ¾ cup extra mild olive oil
- ¼ cup white wine vinegar
- 3 Tbsp fresh lemon juice
- 2 Tbsp fresh orange juice
- ¼ tsp finely grated lemon zest
- salt and freshly cracked black pepper
Lemon Mustard
- 1 small shallot, chopped
- ¾ cup extra mild olive oil
- ¼ cup fresh lemon juice
- 2 tsp Dijon mustard
- 1 tsp honey
- salt and freshly cracked black pepper
Green Herb Dressing
- 1/2 small garlic clove, finely chopped
- 2 tsp white wine vinegar or fresh lemon juice
- 2 Tbsp extra mild olive oil
- 1 Tbsp chopped fresh chives
- salt and freshly cracked black pepper
Lemon Feta
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp feta cheese, crumbled
- 1 Tbsp extra mild olive oil
- 1 tsp Dijon mustard
- 1 tsp fresh oregano
- 1/2 tsp minced garlic
- salt and freshly cracked black pepper
Blackberry Jam Vinaigrette
FIND RECIPE Although ready to use straight away, it is best left to infuse for a few hours (or overnight). It’s delicious on salad, or drizzled over cold meats.
Fresh Blueberry Vinaigrette
FIND RECIPE Store in fridge and shake well to emulsify before use. Tasty as a marinade or drizzled over a green salad, roast vegetable salad or steamed seasonal greens.
Green Garlic Vinaigrette
FIND RECIPE Seemingly innocent when first cut, after 30 minutes green garlic left to temper on the chopping board can appear to be as deliciously punchy as their fully grown relatives. Yum!
Enjoy your summer salad days!
