Classic Vinaigrette Dressing


This is the true Italian or French dressing — so basic, it’s scary. But when made with a good-tasting vinegar and a flavorful oil, this dressing is a star.

This is the base you use to make Dijon dressing, Bleu Cheese, Ranch, anything your appetite desires.

Find a pint jar (2 cups) with a screw top. You’re making this by taste, not by exact measurement, so the quantities are approximations; and be sure to taste as you go. This is about what tastes good to you.


  • 1/2 cup good-tasting vinegar (i.e. a blend of rice vinegar and balsamic, or cider, wine or sherry vinegar)
  • 1/2 cup good-tasting extra-virgin olive oil
  • Salt and freshly ground black pepper to taste


Combine the vinegar and oil in the jar, shake, taste, and then add more oil or vinegar to balance. Season with salt and pepper to taste. 

Store covered in the refrigerator for up to a week. Use at room temperature, shaking to blend before using.

Herbs & Garlic

Add freshly chopped or dried herbs and minced garlic to the basic dressing, or rub the salad bowl with a crushed clove of garlic then add the herbs directly to the bowl with the greens. 

Dijon Dressing

Pour about 1/2 cup of the dressing into the bottom of a large salad bowl, add a generous tablespoon of Dijon mustard, some fresh tarragon and 1 shallot, minced. Blend with a fork, add the greens and toss. 

Honey Mustard Dressing

Add to Dijon Dressing brown sugar or honey to taste. A tablespoon of mayonnaise makes it creamy.

French Bleu Cheese Dressing

Take a little classic vinaigrette, blend in bleu cheese and garlic to taste. 

Creamy Bleu Cheese

Add sour cream, mayonnaise and minced onion to French Bleu Cheese Dressing.

Ranch Dressing

Add classic vinaigrette, minced garlic, chopped parsley, chopped scallions, and chopped basil with equal amounts of mayonnaise and buttermilk and mix well.

From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright© 2012 by American Public Media.

Prep time: 
Total time: 
2 cups, doubles easily
  • The road to Samarkand

    The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.

Top Recipes

The culinary journey of Michael Twitty

Culinary historian Michael Twitty is on a journey to discover himself, through the food of his ancestors. Joe Yonan talks to him about history, identity, and what exactly goes into a kosher soul roll.