Meet your go-to dressing for salad season


1/3 cup extra virgin olive oil

1/3 cup homemade drinking vinegar

1 clove garlic

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper


a storage jar with lid

Store-bought dressings end up in your home because they are both convenient and plentiful, though none of them hit the spot like a properly made vinaigrette. Most kitchens have the proper ingredients to make them, and this one is particularly special because it replaces the standard red wine vinegar with our drinking vinegar, which brings a powerful punch of citrus, and the sweetness isn’t as overwhelming as some found in the supermarket.

Step One. Prep your ingredients

Mince the garlic. The finer it is chopped, the easier it will incorporate into the dressing, and there will be less of a chance of getting a big chunk of garlic. If you love chunks of garlic, chop it coarser, and if you really love garlic, chop a second clove.

Step Two. Combine your ingredients

In a storage jar, add together your ingredients. Making sure that the lid is tight, shake until they are thoroughly combine.

Your dressing will last in the refrigerator for about two weeks, and it’s great on salads of kale, shaved Brussels sprouts and Parmesan or spinach, strawberries and slivered almonds. You can also use it as a marinade for BBQ chicken or a replacement for the vinegar in coleslaw or potato salad. We love it drizzled over a little fresh cut fruit.