How to Make Homemade Classic Vinaigrette

General Uses for Vinaigrette:

Salad Dressing:
The classic use! Vinaigrette is perfect for tossing with leafy greens, vegetable salads, or fruit-based salads for a fresh, zesty touch.

Marinade:
Use it to marinate vegetables, tofu, or even plant-based proteins. The acidity tenderizes while the oil adds flavor, making it great for grilling or roasting.

Drizzling Over Grilled or Roasted Vegetables:
After cooking, vinaigrette adds extra flavor to vegetables like asparagus, zucchini, or eggplant, enhancing their taste with a tangy finish.

Pasta or Grain Salads:
Toss vinaigrette with cold pasta, couscous, quinoa, or other grains for a light and refreshing dish.

Dipping Sauce:
Vinaigrette can be served as a dip for fresh, crusty bread, pita, or raw vegetables.

Sandwiches or Wraps:
Spread vinaigrette on sandwiches, wraps, or paninis to add a bright layer of flavor to your meal.

Roasted Potatoes and Root Vegetables:
Drizzle over roasted potatoes, sweet potatoes, or carrots for a tangy finish and to add moisture.

Bean or Lentil Salad:
Mix vinaigrette with beans or lentils for a simple, healthy, and flavorful side dish or lunch option.

Fruit Salads:
A lemon or citrus-based vinaigrette pairs well with fruit like strawberries, peaches, or apples for a light and refreshing salad.

Topping for Bowls:
Drizzle over rice bowls, poke bowls, or grain bowls to bring all the flavors together.

How to Make Vinaigrette
Ingredients:

3 tablespoons red wine vinegar (or lemon juice for a lemon version)
9 tablespoons vegetable oil
Pinch of salt
Ground pepper to taste

Steps:

Add Vinegar: Pour 3 tablespoons of red wine vinegar (or lemon juice) into a small bowl.
Dissolve Salt: Add a pinch of salt and whisk until fully dissolved.
Whisk in Oil: Slowly drizzle in 9 tablespoons of vegetable oil while whisking continuously until the vinaigrette is emulsified (smooth and well combined).
Season to Taste: Add ground pepper and adjust salt to your preference.

Peach & Green Salad Recipe (Optional):
Ingredients:

Mixed salad leaves
Fresh arugula (ruccola)
Bean sprouts
1 ripe peach (sliced)
Steps:

In a large bowl, combine the mixed salad leaves, fresh arugula, and bean sprouts.
Add the sliced peach on top.
Drizzle your freshly made vinaigrette over the salad.
Gently toss the salad until everything is evenly coated.
Enjoy your fresh salad with homemade vinaigrette! It’s quick, easy, and bursting with flavor. Perfect for any salad or as a dressing for vegetables!