Homemade All-Purpose Tangy Vinaigrette

This simple, crowd-pleasing dressing works for green salads, chopped veggie bowls, and even doubles as a quick marinade for grilled proteins and vegetables.

Ingredients

Yields roughly 1 ½ cups of finished dressing

  • ½ cup apple cider vinegar

  • ½ cup high-quality extra-virgin olive oil

  • 3 fluid ounces neutral corn oil

  • 1 tablespoon granulated white sugar, adjust the amount to match your preferred sweetness

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon dried oregano

  • 1 teaspoon fine salt, add more or less to taste after mixing

Step-by-Step Preparation Instructions

  1. Add all ingredients (vinegar, olive oil, corn oil, salt, sugar, pepper, and oregano) to a medium mixing bowl.

  2. Whisk the mixture vigorously until every component is fully emulsified and evenly combined into a smooth dressing.

  3. Do a quick taste test, and stir in extra salt or sugar if needed to adjust the flavor to your liking before serving.

Quick Storage Tip

Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 2 weeks. The oil will separate naturally when chilled, so just shake the container or re-whisk the dressing before using it again.