Vinaigrette Dressing


So simple to make and brilliantly flavoursome, you will never need to buy dressing again. As you get used to throwing this together, it will be a glug of this and splosh of that, so can be ready in seconds.



Here's how you do it

1.       Use a clean jam jar with a lid and pop all of the ingredients into it.

2.       Shake, shake, shake.

Shake each time before serving. This liquidy goodness will sit in the fridge for 2-3 days. For tummy problems, supplement the apple cider vinegar for rice vinegar and halve the quantity, as it is said to be the least acidic of the vinegar world. This will keep for three days in the fridge.

Serve this deliciously tart, yet sweet dressing on simple salads, tomatoes, cucumber, feta and olives. Or simply drizzle over French beans or chopped runner beans as a side (make it a light main with a poached egg on top). Use it as an alternative to balsamic and olive oil, to dip your crusty bread into. Use it as a marinade on the BBQ. Liven up a potato salad with it. Use it on plain pasta and dress with fried courgettes and cherry tomatoes. It truly is a versatile dressing.


  • 100ml extra virgin olive oil
  • 30ml water
  • 30ml apple cider vinegar (or white balsamic vinegar)
  • ½ tsp grained mustard
  • ½ tsp Dijon mustard
  • 1 tbsp lemon juice
  • I tsp dried Italian herbs
  • Generous pinch of sugar (or one tsp honey)

What’s in this recipe