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Dress your salad greens up with the quickest, easiest, best vinaigrette ever!

two bowls of salad with butter leaf lettuce, tomatoes, and the best vinaigrette

I believe this is the best vinaigrette (that I can make anyway, ha). It’s fast to prepare and makes the perfect salad every time. A whisk, garlic, rice vinegar, dijon mustard, shallots, and olive oil create a wonderful emulsion that will make your salad greens taste fantastic.

Garlic and Dijon mustard act as emulsifiers so when you whisk the dressing, the oil and vinegar bind and don’t separate right away. The dressing is lovely and glossy and has a great texture – it’s not too heavy but has some substance.

I love using rice vinegar because it’s quite delicate. When I make vinaigrettes with lemon juice, they often end up being too sour, so I have to add a little sugar to compensate. The rice vinegar is the perfect balance, so I never have to worry about it being overpowering.

The shallot adds a richness of flavor and just makes the dressing more interesting. This dressing really brings out the best in your salad greens and you don’t need much else to make a fabulous salad except perhaps some tomatoes.

a small glass serving bowl of garlic, rice vinegar, Dijon mustard, and olive oil vinaigrette

Of course the better the quality of olive oil you use, the better this will taste. You don’t need to break the bank or get too fancy, though. Out of the grocery store standard brands I’ve tried, I really enjoy the taste of Carapelli extra virgin olive oil.

I don’t usually measure when I make this dressing so feel free not to stick to the exact measurements, especially after you’ve made it a few times.

black salad bowl with iceberg lettuce, tomatoes, and the best vinaigrette

I hope you’ll give this vinaigrette recipe a try!

A whisk, garlic, rice vinegar, dijon mustard, shallots, and olive oil create a wonderful emulsion that will make your salad greens taste fantastic.
5 from 1 vote

The Best Vinaigrette

It's easy to make the best vinaigrette to dress your salad greens!
Prep: 5 minutes
Total: 5 minutes
Servings: 4


  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon rice vinegar
  • 1/2 small shallot chopped finely
  • 1/4 cup olive oil
  • Salt & pepper to taste


  • Add all ingredients except olive oil to a small mixing bowl. Don't add the oil in all at once. Add roughly 20% of the oil to the bowl then whisk the mixture, pause, add the next 20%, whisk again, and repeat the process until the oil has been used and the dressing is emulsified.

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Hi! Iā€™m Natasha.

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5 from 1 vote

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  1. B lowry says:

    How do you store it?

    1. Natasha says:

      Hi! Just in a jar in the fridge if you’ve got some left (I’d keep it about a week or so).

  2. Steph VH says:

    5 stars
    Yum, thank you for sharing. I usually make balsamic dressings but was in the mood for something lighter. Rice vinegar is perfect. I subbed minced Spanish onions for shallot (didn’t have any on hand at the moment). Went so well with mixed greens, grape tomatoes, shredded carrots

    1. Natasha says:

      You’re very welcome!! I’m so glad that you enjoyed it!! šŸ™‚

  3. Erica G says:

    I love how simple this dressing is! I want to try it but do not have dijon mustard at home. Could I use organic yellow mustard or mustard powder instead and how much?
    I guess i could just test by trying but wanted your expert opinion first šŸ˜‰ Thank you Tasha!

    1. Natasha says:

      Hi! I’m not sure how much mustard powder to use, but I’d try the yellow mustard. Use the same amount, but definitely up the quantity/adjust if needed. Hope you enjoy it, and let me know how it goes! šŸ™‚

  4. Kim Bonner says:

    Hi Natasha, this dressing has become the favourite dressing in our household. My husband is known for tweaking recipes but he wouldn’t change a thing here. Thanks so much for sharing it.

    1. Natasha says:

      I’m so glad! Your comment made my day šŸ™‚

  5. Jay Gaulard says:

    Hi Natasha,

    I think this is the perfect post. I eat a salad every evening and gave up on store bought dressing years ago. I’ve been making vinaigrette since. The only issue I’ve been having is adding too much to my salads. After watching Gordon Ramsay’s salmon recipe video, I used his idea to put my vinaigrette into one of those squirt bottles and it’s really been working out. I use much less now.

    Your recipe looks really good. I’m going to give it a try and let you know how I like it. Thanks for the recipe and the great photos!


    1. Natasha says:

      Thanks Jay. A squirt bottle is a really good idea!

  6. Marissa | Pinch and Swirl says:

    I love simple, delicious dressings like this. Isn’t it amazing how much better the flavor of homemade dressings / vinaigrettes are than anything you get out of a bottle and so easy!

    1. Natasha says:

      Totally agree! Thanks Marissa.

  7. Meghan | Fox and Briar says:

    Yum! I love making my own dressings, and this one sounds perfect!

    1. Natasha says:

      Thank you! Yes, homemade dressings are the best!

  8. Tania @ COOKTORIA says:

    I really want to try this yummy VINAIGRETTE! Pinning it for later!

    1. Natasha says:

      Thanks Tania! Hope you like it!