Salad Dressing 101
- Molly
- Aug 1
- 2 min read
Salad Dressing 101: The Basics You Need to Know
Salads can be so much more than a side dish—when made right, they’re a vibrant, satisfying, flavor-packed meal.
And the secret to a great salad? The dressing. Whether you're tossing a classic Caesar or a fresh farmers’ market mix, the dressing ties everything together. In this post, we’ll break down the basics of salad dressings so you can start mixing up your own with confidence.
1. The Foundation: Oil + Acid
Most salad dressings begin with a simple formula:3 parts oil : 1 part acid
Oils: Olive oil is a go-to for many, but you can also experiment with avocado oil, walnut oil, sesame oil, or neutral oils like grapeseed.
Acids: These add brightness and tang. Think vinegars (balsamic, red wine, apple cider, rice vinegar) or citrus juice (lemon, lime, orange).
This combo is the backbone of vinaigrettes, the most common type of salad dressing.
2. Add Flavor: Sweet, Salty, Savory
Once you've got your base, add a few extras to build complexity:
Sweetness: A touch of honey, maple syrup, agave, or even a spoonful of jam can balance the acidity.
Saltiness: Salt is essential, but you can also use soy sauce, miso paste, or anchovy paste for umami depth.
Savory/Spice: Garlic, shallots, mustard, black pepper, herbs, or chili flakes can layer in flavor.
3. Creamy Dressings
If you prefer something richer, creamy dressings are a whole other category.
Dairy-based: Yogurt, sour cream, or buttermilk.
Egg-based: Mayonnaise or aioli.
Plant-based: Tahini, nut butters, avocado.
Blend these with acidic ingredients and seasonings for options like ranch, green goddess, or creamy tahini dressing.
4. Emulsifying: How to Keep It Together
Ever notice how oil and vinegar separate? That’s natural—but you can help them stay together longer using an emulsifier.
Mustard, mayo, honey, or even a small bit of egg yolk can bind oil and acid into a smooth, unified dressing.
A blender, whisk, or shaking in a jar all work to temporarily emulsify your dressing.
5. Tips for Success
Taste as you go: Balance is everything.
Start small: You don’t need a lot—dress lightly and add more as needed.
Make ahead: Vinaigrettes keep well in the fridge for a week or more. Creamy dressings are usually good for 3–5 days.
Shake it up: Keep a jar of your favorite dressing ready for quick lunches or last-minute dinners.
6. Try These Classic Combos
Basic Vinaigrette: Olive oil + red wine vinegar + Dijon + garlic + salt + pepper
Honey Mustard: Olive oil + apple cider vinegar + Dijon mustard + honey + salt
Tahini Lemon: Tahini + lemon juice + water + garlic + cumin + salt
Creamy Ranch: Mayo + buttermilk + garlic powder + onion powder + dill + salt + pepper
Salad dressings are endlessly customizable. Once you get the hang of the basics, you’ll never have to buy a bottle again—unless you want to. Play with flavors, adjust to your preferences, and have fun with it. A good dressing isn’t just for salad—it can go on roasted veggies, grain bowls, sandwiches, and more.
Have a favorite dressing combo? Share it in the comments!
