Oil and Vinegar Salad Dressing

Separation is normal; just shake before use. Store in an airtight container.

Start with a basic ratio of 3 parts oil to 1 part vinegar, then adjust to your taste.

Use good quality olive oil and vinegar for the best flavor.

Add finely minced garlic, Dijon mustard, or a pinch of sugar to emulsify and add complexity.

Experiment with different types of oils (e.g., avocado, grapeseed) and vinegars (e.g., red wine, balsamic, apple cider).

Leafy green salads

Marinated vegetables

As a base for heavier dressings

Drizzled over grilled meats or fish

Using a poor-quality oil or vinegar, which can result in a bland or off-flavor dressing.

Not shaking or whisking the dressing well before serving, leading to an oily or overly acidic taste.

Adding too much vinegar at once; it's easier to add more than to fix an overly tart dressing.