This Is The Easiest Way To Make Vinaigrette At Home

Salad is a staple for many people trying to live their best, healthy life. In fact, per YouGov, 60 percent of millennials like to eat salads while a whopping 90 percent of those individuals over 55 enjoy partaking in all that is leafy and green. To be fair, salads have come a long way creatively, with each decade innovating what you might toss into the salad bowl. But what you use to dress-up your mean green bowl of healthiness can make all the difference. One of the reasons you should consider making your own salad dressing is because it can give you more control over what goes into your vinaigrette. It has the potential to be better for you, and it's super easy. It might even save you a few coins (via Love My Salad).

Epicurious notes that the easiest way to make your own vinaigrette to drizzle over a salad is to use oil and vinegar. But choosing the right oil and vinegar, and getting the ratios just right for this combo, is really the key. Otherwise, be prepared for an oily mess or something that tastes so acidic, your vinaigrette will have you gasping for water. So, what is the easiest way to make your vinaigrette at home? 

To make a simple vinaigrette recipe that is tried and true, most culinary experts seem to call for a 3:1 ratio of olive oil to vinegar. That said, Epicurious points out that different kinds of vinegar have different levels of acidity, so take a taste before you serve it, and add a little more oil if needed. But using a ratio method is the way to go because this allows you to make precisely the amount you need. If you need a little, you will just use your teaspoons, but if you need a lot, you can break out the measuring cups. 

To make your vinaigrette, start by whisking a small amount of kosher sea salt with your vinegar until it is dissolved. Keep the whisk going and add in the appropriate amount of oil. Taste and make adjustments as needed. If you want, you can even add some ground pepper at the end. 

What kind of oil and vinegar is recommended to make your vinaigrette? Pretty much anything goes. Taste of Home suggests Balsamic, Champagne, and white vinegars work best for vinaigrettes, but don't limit yourself. As far as oils go, use one with a flavor you enjoy. The Kitchn cautions against using oils with strong flavors, singling out some nut oils and extra virgin olive oils that can upstage and overpower the overall taste of the vinaigrette.