A good salad doesn't need many ingredients. What really brings it together is the right dressing: a pleasant tang, a well-rounded flavor, and just the right amount so that the leaves stay fresh. If you want to make salad dressing yourself, you need neither special equipment nor a long shopping list. A screw-top jar, a tablespoon, and a few pantry staples are more than enough to get started.
Here you'll find five simple salad dressing recipes, each for about four small side salads. In addition, there's a flexible basic formula, suitable salad combinations, and practical solutions for when the dressing turns out too sour, too thick, or too strong. And because plating up is part of the enjoyment too, we'll show you how to mix and serve salad with olive wood effortlessly.
The basic formula: How much oil and vinegar does a salad dressing need?
A good starting point for a classic vinaigrette is three parts oil to one part vinegar. For a small portion, that would be, for example, three tablespoons of oil and one tablespoon of vinegar. This mixture is not a rigid rule: a mild vinegar requires a different ratio than a very acidic one, and your personal taste also plays a role.
It's therefore better to start with a little less acidity and taste at the end. Mustard can help bind the oil and watery ingredients together better. A small amount of honey or maple syrup rounds off a great flavor, but it's not a must. Salt, pepper, and fresh herbs finally bring the mixture in the desired direction.
The tasting moment is important: a dressing often tastes stronger on its own than later on the salad. Therefore, dip a single salad leaf into it and taste the combination. This way you can more reliably tell if more acidity, seasoning, or some oil is missing.
How much dressing per person?
For a small side salad, you can start with about one to two tablespoons of dressing per person. This is a starting value, not a fixed portion size. Tender leaves usually need less than a salad made of beans, potatoes, or grains. Water-rich ingredients like cucumber and tomato also change the mixture because they can release liquid later.
First, add about half to two-thirds of the prepared dressing to the salad. Mix carefully, taste, and add more only if necessary. This prevents a large amount of sauce from collecting at the bottom of the bowl. Leftover dressing can be placed separately on the table.
1. Classic vinaigrette for green leaf salads
This basic recipe is suitable for lamb's lettuce, romaine lettuce, and mixed green salads. It is deliberately kept simple and can be varied with chives, parsley, or a finely diced shallot.
- 6 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp medium-hot mustard
- 1–2 tbsp water to taste
- Salt and freshly ground pepper
- Optional: ½ tsp honey or maple syrup
First, stir together the vinegar, mustard, salt, and pepper. Add the oil while stirring, or seal all the ingredients in a clean screw-top jar and shake vigorously. You can make the mixture lighter with a little water. Taste it on a salad leaf and season as needed.
Our combination tip: Leaf salad with radishes, cucumber, and roasted sunflower seeds. Add the seeds only when serving so that they stay crunchy.
2. Honey-mustard dressing for lamb's lettuce and autumnal combinations
The combination of mustard and a subtle sweetness goes well with lamb's lettuce, apple slices, and walnuts. Use little honey at first: it's easier to sweeten later than to balance out a dressing that is already too sweet.
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp medium-hot mustard
- 1–2 tsp honey
- 2 tbsp water
- Salt and pepper
Stir the mustard, honey, vinegar, and water until smooth. Add the oil and mix vigorously. If the mustard is very intense, start with one teaspoon and add the second only after tasting. For a vegan version, replace the honey with maple syrup and choose a correspondingly suitable mustard.
Lamb's lettuce, thin pear slices, and walnuts go well with this. For a filling meal, you can add cooked lentils. Let warm ingredients cool down a little first before mixing them with delicate leaves.
3. Lemon-yogurt dressing for cucumber and crunchy salads
If you are looking for a creamy dressing without mayonnaise, plain yogurt is an uncomplicated base. Lemon juice brings freshness, herbs provide aroma. How much water you need depends on how thick your yogurt is.
- 150 g plain yogurt
- 1 tbsp lemon juice, more later if needed
- 1 tbsp olive oil
- 1 tsp mild mustard
- 1–3 tbsp water for the desired consistency
- 2 tbsp finely chopped chives or dill
- Salt and pepper
Stir together the yogurt, lemon juice, oil, and mustard. Add water tablespoon by tablespoon and fold in the herbs last. Season with salt and pepper. If you like garlic, you can add a small amount of freshly grated garlic. Start sparingly so that it does not overpower the fresh herbs.
The dressing is suitable for cucumber salad, grated carrots, or crunchy romaine lettuce. For a plant-based version, an unsweetened yogurt alternative is suitable. Check its own taste before dosing the acidity.
4. Balsamic dressing for tomatoes, arugula, and roasted vegetables
Depending on the variety, balsamic already brings a noticeable sweetness. Therefore, this recipe does not automatically need additional honey or syrup. First, taste the finished mixture.
- 5 tbsp olive oil
- 2 tbsp dark balsamic vinegar
- 1 tsp mustard
- 1–2 tbsp water
- Salt and pepper
- Optional: a few finely cut basil leaves
Mix the balsamic, mustard, and spices. Work in the oil and dilute the mixture with a little water if needed. Basil is added only at the end. If you use a highly reduced balsamic cream instead of liquid vinegar, the result changes significantly: Then start with a smaller amount and carefully adjust the acidity and consistency.
Try it with tomatoes, arugula, and white beans. Cooled roasted vegetables also go well. Further ideas for small Mediterranean dishes can be found in our post on Plating Antipasti on Olive Wood.
5. Green herb dressing for potatoes, beans, and grain salad
A herb dressing is ideal when you still have parsley or chives left over. Unlike pesto, this version remains more liquid and contains neither nuts nor cheese.
- 5 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp water
- 1 tsp mustard
- 4 tbsp finely chopped parsley and chives
- Salt and pepper
Stir together the lemon juice, water, and mustard. Add the oil and herbs and taste. For a finer consistency, you can briefly blend the dressing. But you don't need a device for that: With carefully chopped herbs, it tastes just as good and gets a slightly coarser texture.
This dressing is suitable for cooked potatoes, white beans, or a couscous salad. Add it gradually, because starchy ingredients absorb liquid. Taste again after a short steeping time and add more dressing or water if needed. If you are looking for a stronger herb paste, you can also find a recipe for homemade pesto in a mortar with us.
Which dressing suits which salad?
Orient yourself primarily by the texture of your ingredients. Tender leaves like a light vinaigrette and should only be dressed shortly before eating. Crunchy romaine lettuce can also handle a creamy yogurt dressing. Mustard, mild sweetness, and apple go particularly well with lamb's lettuce.
Tomatoes already bring juice and acidity. Here, less dressing is often enough than you initially think. Potatoes, beans, and grains, on the other hand, need a slightly more generous seasoning. With bitter leaves like radicchio, a small sweet component can provide balance without the whole salad having to taste sweet.
Mixing salad correctly: dry first, then dress
Wash the salad and dry it carefully with a salad spinner or a clean cloth. Dressing adheres poorly to very wet leaves, and the water dilutes your seasoned mixture. Choose a bowl that offers enough space for careful tossing.
Do not distribute the dressing only in one place. Add it in small portions over the top and lift the ingredients loosely from the bottom up. Our olive wood salad set suits this mindful plating and brings the lively grain of the wood to the table. Lift the leaves gently with it instead of pressing them together forcefully.
Soft ingredients, roasted seeds, and crunchy toppings are added last. This way, their structure is better preserved. This applies especially to croutons, which quickly absorb moisture in a fully dressed salad.
Too sour, too oily, or too thick? This is how you correct your dressing
The dressing is too sour
First, add a little oil or, for creamy recipes, a spoonful of yogurt. A small amount of water can also mellow the intensity. Then sweeten only if necessary. Honey alone does not replace a balanced mixture, otherwise the dressing quickly becomes sour and sweet at the same time.
The dressing tastes too oily
Add a few drops of vinegar or lemon juice and some mustard. Shake or stir thoroughly again. Also check if salt is missing: Sometimes a dressing feels flat primarily because the seasoning is not yet right.
The dressing is too thick
Stir in water teaspoon by teaspoon until it can be distributed well. With yogurt and mustard, even a small amount changes the consistency. Taste again afterwards, because diluting also weakens the seasoning.
Oil and vinegar separate again
This is normal with a simple vinaigrette and no reason to pour it away. Shake it again directly before use. Mustard can support the connection, but does not guarantee a permanently homogeneous mixture.
Preparing and storing: preferably small quantities
Prepare dressing in a clean, well-sealable container and put it in the refrigerator promptly if you are not using it directly. Label prepared jars with the contents and preparation date. Use a clean spoon to take it out and do not pour dressing that has already come into contact with the salad back into the supply.
A blanket shelf life does not fit all recipes: fresh herbs, yogurt, garlic, and hygienic conditions change it. Therefore, prepare the variants with fresh ingredients as close to consumption as possible and only in the required amount. Vinegar or lemon juice does not automatically make a homemade dressing shelf-stable without refrigeration. Also pay attention to the storage instructions and consumption information of your ingredients used.
Properly cleaning olive wood after salad
After serving, remove dressing residues promptly. Clean the salad set briefly by hand with lukewarm water, a soft sponge, and if necessary, a little mild dish soap. You should avoid long soaking and the dishwasher. Then dry the wood with a cloth and let it dry completely in the air.
If the surface feels dry, follow the care instructions for the respective product and use a suitable, food-safe wood care oil. You can find a detailed guide in our guide to caring for olive wood.
Frequently asked questions about homemade salad dressing
Can I make salad dressing without mustard?
Yes. Leave out the mustard and season the mixture again. Oil and vinegar can then separate more quickly. Simply shake the dressing vigorously immediately before serving.
Which oil is suitable?
Olive oil goes well with Mediterranean ingredients. If you prefer a milder taste, you can choose a correspondingly mild oil or replace part of it with a neutral cooking oil. The important thing is that you also like the oil on its own.
Can I replace vinegar with lemon juice?
Basically yes, but not blindly in the same amount every time. Acidity and aroma differ. Start with a little less, taste the mixture on a salad leaf, and add more to taste.
Why does my salad taste watery despite a good dressing?
Often, the leaves are still too wet, or cucumbers and tomatoes release liquid after mixing. Dry the salad carefully and mix delicate ingredients with the dressing only shortly before eating.
Can I mix the dressing directly in a wooden bowl?
For short mixing when serving, a wooden bowl designed for this can be suitable; pay attention to the instructions of your product. For storage and for longer contact with acidic dressing, a well-sealable glass is the more practical choice.
Conclusion: A good dressing starts with tasting
If you make salad dressing yourself, you need above all a reliable base and the freedom to adapt it. Start with the classic vinaigrette, try a creamy variant, and find out which mixture suits your favorite ingredients. First dose sparingly, mix carefully, and taste on the salad leaf: These three steps often help more in everyday life than any complicated ingredient list.
With fresh ingredients, a clean screw-top jar, and a beautiful salad set, this becomes a small kitchen ritual that fits into your everyday life quite easily.