13 Fresh Olive Oil Salad Dressings Made at Home
Making your own salad dressings with olive oil transforms ordinary greens into restaurant-quality meals. These homemade vinaigrettes taste fresher and healthier than store-bought versions.
Each recipe uses simple pantry ingredients and takes just minutes to prepare, giving you delicious alternatives to processed dressings.
01. Zesty Cilantro-Lime Dressing
Fresh cilantro and bright lime create a vibrant dressing perfect for Mexican-inspired salads. This tangy vinaigrette adds incredible flavor to any greens.
Ingredients: ½ cup extra-virgin olive oil, ¼ cup fresh lime juice, ¼ cup orange juice, ½ cup fresh cilantro leaves, 1 garlic clove, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Zesty Cilantro-Lime Dressing
1. Combine lime juice, orange juice, and honey in a blender or food processor. The orange juice adds natural sweetness that balances the tartness of the lime perfectly.
2. Add cilantro leaves, garlic clove, salt, and pepper to the citrus mixture. Pulse several times until the herbs are roughly chopped and well distributed throughout.
3. With the blender running, slowly drizzle in olive oil until the dressing emulsifies and becomes creamy. This gradual process creates the best texture and prevents separation.
4. Taste and adjust seasoning as needed, adding more salt for depth or honey for sweetness. Store in refrigerator for up to one week, shaking well before each use.
02. Sweet Honey-Mustard Lemon Dressing
Classic honey-mustard gets a bright twist with fresh lemon juice. This versatile dressing works beautifully on both delicate greens and hearty grain salads.
Ingredients: ⅓ cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 small shallot minced, ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Sweet Honey-Mustard Lemon Dressing
1. Whisk together lemon juice, Dijon mustard, and honey in a medium bowl until completely smooth. The mustard helps emulsify the dressing naturally.
2. Add minced shallot, salt, and pepper to the mixture. Let it sit for 5 minutes to allow the shallot flavors to mellow and blend with other ingredients.
3. Gradually whisk in olive oil in a thin stream until the dressing becomes thick and creamy. Proper whisking technique creates a stable emulsion that won’t separate easily.
4. Transfer to a jar and shake vigorously before using. This dressing keeps in the refrigerator for up to 10 days and gets even better as flavors develop.
03. Cool Cucumber Herb Dressing
Pureed cucumber creates an incredibly smooth, refreshing dressing with subtle herbal notes. This unique vinaigrette brings garden-fresh flavors to summer salads.
Ingredients: 1 large cucumber peeled and chopped, ¼ cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 2 tablespoons fresh dill, 1 tablespoon fresh chives, 1 garlic clove, ¾ teaspoon salt, ¼ teaspoon white pepper.
How To Make Cool Cucumber Herb Dressing
1. Remove seeds from chopped cucumber using a spoon to prevent the dressing from becoming watery. Pat cucumber pieces dry with paper towels for best results.
2. Combine cucumber, garlic, salt, and white pepper in a food processor. Pulse until cucumber is completely pureed and mixture is very smooth with no chunks remaining.
3. Add white wine vinegar, dill, and chives to the cucumber puree. Process until herbs are finely chopped and evenly distributed throughout the pale green mixture.
4. With processor running, slowly drizzle in olive oil until dressing is creamy and well emulsified. The cucumber provides natural body, creating a luxurious texture.
5. Strain through fine-mesh sieve if you prefer ultra-smooth consistency. Refrigerate for at least 30 minutes before serving to allow flavors to meld perfectly together.
04. Simple Red-Wine Vinaigrette
This classic French-style vinaigrette uses quality red wine vinegar for authentic flavor. It’s the perfect all-purpose dressing for mixed greens and roasted vegetables.
Ingredients: ½ cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 garlic clove minced, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Simple Red-Wine Vinaigrette
1. Whisk red wine vinegar, Dijon mustard, and minced garlic in a small bowl until well combined. The mustard acts as an emulsifier for a smoother dressing.
2. Add oregano, salt, and black pepper to the vinegar mixture. Whisk thoroughly to distribute the seasonings evenly throughout the acidic base.
3. Slowly pour olive oil in a steady stream while whisking constantly until the dressing thickens slightly and becomes glossy. This creates a temporary emulsion.
4. Taste and adjust seasoning as needed, adding more salt or pepper to your preference. Store in a jar and shake well before each use since separation is natural.
05. Bright Citrus Vinaigrette
Mixed citrus juices create a sunny, refreshing dressing that brightens any salad. The natural fruit sugars provide perfect balance without added sweeteners.
Ingredients: ⅓ cup extra-virgin olive oil, 2 tablespoons fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon fresh lime juice, 1 teaspoon orange zest, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon honey optional.
How To Make Bright Citrus Vinaigrette
1. Combine orange juice, lemon juice, and lime juice in a medium bowl. The combination of citrus creates complex, layered flavors that work with many different salad ingredients.
2. Add orange zest, salt, and pepper to the citrus mixture. Whisk well to dissolve the salt completely and distribute the aromatic zest throughout.
3. Gradually whisk in olive oil until the dressing emulsifies and becomes slightly thickened. The natural fruit sugars help create a more stable emulsion than vinegar alone.
4. Taste and add honey if you prefer a sweeter dressing, especially when using with bitter greens. This versatile dressing works wonderfully on fruit salads too.
06. Elegant Sherry Dijon Dressing
Sophisticated sherry vinegar elevates this mustard-based dressing beyond ordinary vinaigrettes. The complex flavors pair beautifully with peppery arugula and mixed greens.
Ingredients: ⅓ cup extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 tablespoon Dijon mustard, 1 small shallot minced, ½ teaspoon honey, ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Elegant Sherry Dijon Dressing
1. Whisk sherry vinegar, Dijon mustard, and honey together in a small bowl until completely smooth. Sherry vinegar has a more complex, nutty flavor than regular wine vinegar.
2. Stir in minced shallot, salt, and pepper. Allow the mixture to sit for 10 minutes so the shallot can soften and release its flavors into the acidic base.
3. Slowly whisk in olive oil until the dressing becomes creamy and well emulsified. The mustard and honey work together to create excellent emulsification properties.
4. Store in refrigerator for up to one week. The flavors actually improve after a day or two as the shallot mellows and all ingredients marry together perfectly.
07. Traditional Greek Salad Dressing
Authentic Greek flavors shine in this herb-packed vinaigrette featuring oregano and lemon. This dressing transforms simple vegetables into a Mediterranean feast.
Ingredients: ½ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 2 tablespoons red wine vinegar, 2 teaspoons dried oregano, 2 garlic cloves minced, 1 teaspoon salt, ½ teaspoon black pepper.
How To Make Traditional Greek Salad Dressing
1. Combine lemon juice, red wine vinegar, and minced garlic in a bowl. Let this mixture stand for 5 minutes to allow the garlic to infuse the acidic liquids.
2. Add oregano, salt, and black pepper to the lemon mixture. Use your fingers to rub the oregano between your palms before adding to release maximum flavor.
3. Whisk in olive oil gradually until well combined. Greek dressing traditionally has a looser consistency than French vinaigrettes, so don’t worry about perfect emulsification.
4. Taste and adjust seasoning, adding more lemon juice for brightness or oregano for authentic Greek flavor. This dressing is excellent as a marinade for grilled chicken or vegetables too.
08. Smoky Roasted Red Pepper Dressing
Jarred roasted red peppers blend into a gorgeous, flavorful dressing with Spanish-inspired seasonings. Smoked paprika adds depth and complexity to every bite.
Ingredients: ½ cup roasted red peppers drained, ⅓ cup extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 garlic clove, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Smoky Roasted Red Pepper Dressing
1. Pat roasted red peppers dry with paper towels to remove excess liquid that could thin the dressing. Remove any remaining charred skin pieces for the smoothest texture.
2. Combine roasted peppers, garlic, smoked paprika, salt, and pepper in a food processor. Pulse until peppers are roughly chopped and garlic is minced.
3. Add sherry vinegar and process until mixture is smooth and well blended. The peppers provide natural body and beautiful coral color to the finished dressing.
4. With processor running, slowly drizzle in olive oil until dressing is creamy and emulsified. This creates a rich, velvety texture that coats salad greens beautifully.
5. Taste and adjust seasoning, adding more smoked paprika for deeper flavor or salt for balance. Store refrigerated for up to five days, stirring before use.
09. Fresh Basil Vinaigrette
Garden-fresh basil creates an aromatic dressing that captures summer in a bottle. This versatile vinaigrette works on everything from tomato salads to pasta dishes.
Ingredients: ⅓ cup extra-virgin olive oil, 3 tablespoons white wine vinegar, ½ cup fresh basil leaves, 1 garlic clove, 1 teaspoon honey, ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Fresh Basil Vinaigrette
1. Gently wash basil leaves and pat completely dry with paper towels. Any excess water will dilute the dressing and prevent proper emulsification during blending.
2. Combine white wine vinegar, garlic, honey, salt, and pepper in a blender or food processor. Pulse several times to mince the garlic and dissolve the honey.
3. Add basil leaves to the vinegar mixture and blend until leaves are finely chopped and the liquid turns bright green. Don’t over-process or the basil may become bitter.
4. With blender running on low speed, slowly pour in olive oil until dressing is smooth and creamy. The beautiful green color makes this dressing as visually appealing as it is delicious.
10. Bold Garlic-Dijon Vinaigrette
Robust garlic and tangy Dijon mustard create a powerhouse dressing with serious flavor impact. This bold vinaigrette stands up to hearty greens and strong cheeses.
Ingredients: ½ cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons Dijon mustard, 3 garlic cloves minced, 1 teaspoon honey, ¾ teaspoon salt, ½ teaspoon black pepper.
How To Make Bold Garlic-Dijon Vinaigrette
1. Mince garlic cloves very finely or use a garlic press for the smoothest texture. Let minced garlic sit in red wine vinegar for 10 minutes to mellow the sharp bite.
2. Whisk Dijon mustard and honey into the garlic-vinegar mixture until completely smooth. The mustard provides excellent emulsifying properties for a stable dressing.
3. Add salt and pepper, whisking well to dissolve the salt completely. Taste the base mixture and adjust seasoning before adding oil since it’s easier to balance flavors now.
4. Gradually whisk in olive oil until the dressing becomes thick and creamy. The generous amount of garlic makes this dressing bold, so start with less if you prefer milder flavors.
5. Store in refrigerator where flavors will continue developing. This dressing actually tastes better after sitting overnight as the garlic mellows and integrates with other ingredients.
11. Sweet Apple-Balsamic Dressing
Crisp apple juice balances tangy balsamic vinegar in this autumn-inspired dressing. Shallots add sophisticated flavor that pairs perfectly with fall salads.
Ingredients: ⅓ cup extra-virgin olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons apple juice, 1 small shallot minced, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Sweet Apple-Balsamic Dressing
1. Whisk balsamic vinegar, apple juice, and Dijon mustard together in a small bowl until well combined. The apple juice adds natural sweetness that complements balsamic’s complexity.
2. Stir in minced shallot, salt, and pepper. Allow mixture to rest for 15 minutes so the shallot can soften and release its mild onion flavor throughout.
3. Slowly whisk in olive oil until dressing emulsifies and becomes glossy. The natural fruit sugars help create a more stable emulsion than vinegar alone.
4. Taste and adjust seasoning as needed. This dressing is particularly delicious on spinach salads with nuts, dried cranberries, and goat cheese for perfect fall flavors.
12. Bright Parsley-Lemon Dressing
Fresh parsley and zesty lemon create a clean, herbaceous dressing that brightens any salad. This versatile vinaigrette works with both delicate and sturdy greens.
Ingredients: ⅓ cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, ½ cup fresh parsley leaves, 1 garlic clove, 1 teaspoon lemon zest, ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Bright Parsley-Lemon Dressing
1. Remove thick stems from parsley and wash leaves thoroughly. Pat completely dry with paper towels since excess water will dilute the finished dressing’s flavor and consistency.
2. Combine lemon juice, garlic, lemon zest, salt, and pepper in a food processor. The zest adds intense citrus oils that complement the juice’s bright acidity perfectly.
3. Add parsley leaves and pulse until finely chopped and well distributed. Don’t over-process or the parsley may become bitter and lose its fresh, grassy flavor.
4. With processor running, slowly drizzle in olive oil until dressing is smooth and emulsified. The beautiful green color and fresh herb flavor make this perfect for spring and summer salads.
13. Garden Herb Vinaigrette
Mixed fresh herbs create a complex, aromatic dressing that showcases your garden’s bounty. This versatile recipe adapts to whatever herbs you have available.
Ingredients: ⅓ cup extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, ¼ cup mixed fresh herbs (parsley, chives, dill, basil), 1 garlic clove, ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Garden Herb Vinaigrette
1. Wash all herbs thoroughly and pat completely dry with paper towels. Remove any thick stems that might create bitter flavors or tough textures in the finished dressing.
2. Combine white wine vinegar, lemon juice, garlic, salt, and pepper in a blender or food processor. Pulse several times to mince garlic and distribute seasonings evenly.
3. Add mixed herbs to the vinegar mixture and blend until herbs are finely chopped and the liquid turns bright green. The combination of herbs creates wonderfully complex flavors.
4. With blender running on low speed, slowly pour in olive oil until dressing is smooth and creamy. This herb-packed dressing is excellent on grain salads and pasta dishes too.
5. Taste and adjust seasoning as needed, adding more lemon juice for brightness or salt for balance. Use immediately for best color and flavor, though it keeps refrigerated for three days.
Final Thoughts
These homemade olive oil dressings prove that fresh, healthy salads don’t require expensive store-bought bottles. Each recipe offers unique flavors while using simple, wholesome ingredients.
Experiment with different combinations and make these dressings your own by adjusting herbs and seasonings to match your taste preferences perfectly.
