Get ready to ditch the store-bought bottles forever! Making my own dressing was a hassle until I realized I could whip up this dried herb vinaigrette in less time than it takes to find my keys. This recipe is a total game-changer for anyone who wants a bold, zippy flavor without the pressure of keeping fresh herbs alive in the fridge.
It’s the perfect solution when you need a vibrant dressing but haven’t made a grocery run in days. Users searching for this topic want quick, accessible recipes using pantry ingredients rather than fresh herbs, and this delivers exactly that. Because it uses dried herbs, it’s shelf-stable, budget-friendly, and offers consistent flavor year-round with absolutely no food waste. Whether you are drizzling it over a crisp green salad or using it to marinate chicken, this dressing packs a punch and delivers a glossy, decadent sauce without the cream. Let’s get mixing!
Table of Contents
Easy Dried Herb Vinaigrette
Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1½ teaspoons garlic powder
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Combine Ingredients: Gather a mason jar with a tight-fitting lid (about 1-cup capacity works perfectly). Add the extra virgin olive oil, red wine vinegar, honey, Dijon mustard, garlic powder, dried basil, dried oregano, dried parsley, kosher salt, and ground black pepper directly to the jar.
- Shake Vigorously: Seal the jar tightly. Hold it firmly and shake vigorously for 30-45 seconds until the dressing transforms from separated layers into a glossy, emulsified sauce.
- Taste & Adjust: Open the jar and taste. Adjust salt, honey, or vinegar to your preference. Give it one final shake to incorporate any additions.
- Serve: Drizzle immediately over salads, roasted vegetables, or grain bowls.
Notes
- Storage: Store in the refrigerator for up to 2 weeks. The olive oil will solidify when chilled, so let the jar sit at room temperature for 5–10 minutes or run under warm water before shaking and serving.
- Substitutions: You can swap the individual dried herbs for 1 tablespoon of pre-mixed Italian seasoning to save even more time.
- Best Flavor: Let the dressing sit for 30 minutes after mixing to allow the dried herbs to rehydrate and release their full flavor.
Nutrition
Ingredients
Here is everything you need to make this simple salad dressing. I love that these are likely already in your cupboard!
- ⅓ cup extra virgin olive oil (Use a good quality oil for the best flavor)
- ⅓ cup red wine vinegar (This provides that essential tang)
- 1 tablespoon honey (To balance the acidity)
- 2 teaspoons Dijon mustard (Crucial for emulsification)
- 1½ teaspoons garlic powder
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
Here are the steps to making the best dried herb vinaigrette you’ve ever tasted. It is incredibly straightforward, but following the order helps ensure that perfect texture we all crave.
1. Combine All Ingredients
First, grab a mason jar with a tight-fitting lid or any small, sealable container (about 1 cup capacity works perfectly). Add the extra-virgin olive oil, red wine vinegar, honey, Dijon mustard, garlic powder, dried basil, dried oregano, dried parsley, kosher salt, and ground black pepper directly to the jar. Don’t worry about dirtying extra bowls; the order doesn’t matter, just throw everything in at once for maximum simplicity.
2. Shake Vigorously
This is where the magic happens. Seal the jar tightly with the lid, ensuring it’s secure to prevent leaks during shaking. Hold the jar firmly with both hands and shake vigorously for about 30-45 seconds, moving your arms in an up-and-down motion. You’ll see the ingredients transform from separated layers into a beautiful, emulsified, cloudy golden dressing. The honey and Dijon mustard act as emulsifiers, helping the oil and vinegar combine smoothly into a glossy sauce. Continue shaking until the dressing appears uniform throughout, with no visible separation.
3. Taste & Adjust
Open the jar and give the dressing a quick taste test using a clean spoon. This is your chance to customize it to your preferences! My personal preference is the listed ratio, but you can also adjust it to suit your palate. If you prefer it tangier, add a splash more vinegar. If you choose a sweeter taste, add a touch more honey. Want more garlic punch? Add an extra ¼ teaspoon of garlic powder. Prefer it saltier? A pinch more salt will do the trick. Once you’ve made any adjustments, give it one final shake to incorporate the additions.
4. Serve & Store
Your homemade herb vinaigrette is ready to use immediately! Drizzle it generously over your favorite fresh salad greens, grain bowls, roasted vegetables, or even use it as a marinade for chicken or fish. If you have leftovers, seal the jar and store it in the refrigerator. The dressing will thicken and solidify once chilled due to the olive oil. Before serving again, let the sealed jar sit at room temperature for 5-10 minutes to loosen up, or run it under warm tap water for 15-20 seconds while gently rotating the jar. Please give it a good shake before each use, as the ingredients naturally separate when stored.
Tips & Variations for the Perfect Vinaigrette
I have made this easy vinaigrette recipe countless times, and I’ve learned a few tricks along the way to make it totally crave-worthy every single time.
- The Mustard Matters: Don’t Tip the Dijon! Beyond flavor, it stabilizes the emulsion, preventing your oil and vinegar from separating immediately.
- Jar Choice: I recommend using a wide-mouth mason jar if you have one; it makes measuring ingredients right into the jar much easier without spilling.
- Let it Sit: While you can eat it right away, letting the dressing sit for 30 minutes allows the dried herbs to rehydrate slightly, releasing even more bold flavor.
Creative Variations
One of the best aspects of this recipe is its adaptability. Here are a few ways to switch it up:
- Make it an Italian Herb Vinaigrette: If you’re in a rush, swap the individual herbs for a pre-mixed Italian seasoning blend. It’It’sgreat shortcut!
- ** Mediterranean Salad Dressing Style:** Squeeze in a little fresh lemon juice in place of half the vinegar for a brighter, citrusy lift that feels perfectly refreshing.
- Spicy Kick: Add a pinch of red pepper flakes for a bit of heat if you prefer your salad with a kick.
Fresh vs. Dried Herbs
Can I substitute fresh herbs? Absolutely! If you have them on hand, opt for fresh herbs, but remember the rule of thumb: use three times the amount of fresh herbs as dried. However, the beauty of this specific recipe lies in emphasizing the benefits of dried herbs: they are shelf-stable and budget-friendly.
What to Serve With This Vinaigrette
This dressing is incredibly versatile. While it shines on a simple green salad, don’t stop there!
- Hearty Grain Bowls: The bold flavors cut through the earthiness of quinoa or farro perfectly.
- Pasta Salad: This makes a fantastic base for a cold pasta salad. Just toss it with rotini, cherry tomatoes, and mozzarella pearls.
- Roasted Vegetables: Toss your veggies in this dressing before roasting for added flavor. The oil helps them crisp up, and the herbs roast beautifully.
- Marinades: As mentioned in our SEO content recommendations, this works wonders as a marinade for chicken or pork.
Nutrition Information
Nutritional information is approximate and may vary based on ingredients used.
- Calories: ~120 per serving
- Fat: 13g
- Carbohydrates: 2g
- Protein: 0g
Storage & Make-Ahead Tips
This dressing lasts remarkably well. Since we are using dried herbs and vinegar, the product has a decent shelf life. Store it in the fridge for up to 2 weeks. It’s perfect for meal prep because the flavor actually improves after a day or two!
Frequently Asked Questions
Can you use dried herbs in salad dressing?
Yes, absolutely! In fact, using dried herbs is often better for meal prep because they don’t wilt or turn brown like fresh herbs can over time. They release their flavor slowly into the oil and vinegar, creating a robust profile that is perfect for a dried herb salad dressing.
How do you make herb vinaigrette?
It is straightforward. Follow the classic ratio formula of 3:1 oil to acid (though I prefer 1:1 for an extra zing!) and add your flavorings. Combine your oil, vinegar, mustard, honey, and dried herbs in a jar and shake until emulsified. It takes less than 3 minutes!
When should fresh or dried herbs be added to a vinaigrette?
If using dried herbs, add them right at the beginning so they have time to soften and release flavor. If you opt for fresh herbs, I recommend adding them just before serving or within a day of use, as they can discolor and lose their texture quickly in the acidic vinegar.
Conclusion
There you have it, a dried herb vinaigrette that is glossy, silky, and totally crave-worthy! I hope this becomes a staple in your kitchen just like it is in mine. It proves that eating well doesn’t have to be complicated or expensive.
I’d love to hear how you use this dressing! Have you tried it on a salad, or perhaps a marinade? Leave a comment below and share your own variations. Happy cooking!
