Written by Nikki of art and lemons.

I admit it. For years, I stocked pre-made salad vinaigrette in my pantry. It wasn’t that I didn’t know how to whisk together a basic vinaigrette made with olive oil, vinegar, salt, and pepper, rather I was too busy to do so on a given day.

Or so I said. Looking back, it wasn’t true. But those were the college years, when I consumed bowls of ramen noodles with flimsy tofu thrown for lunch and often dinner and maybe, a salad to accompany it. Bottled dressing, of course.

I no longer think twice about making vinaigrette (which really only takes 5 minutes). Salads taste brighter without a list of semi-identifiable ingredients. The price tag is better too. You also know the ingredients are and where they come from unlike the pre-made varieties sold on supermarket shelves by the armfuls. No strange dies or gums here.

Vinaigrette, in its simplest form, begins with the ratio: one part vinegar to three to four parts oil. Start with fruity olive oil and red wine or balsamic vinegar with a little character. Keep in mind this is only a guideline so feel free to adjust it depending on your tolerance for acidity. First add the vinegar and salt (which helps to balance the acidity) then fresh ground black pepper, and last whisk in the olive oil. Really, it’s that easy.

For everyday salads, I dress the greens with either a basic red wine or balsamic vinaigrette. In the summer, when the garden is swelling with herbs, especially tarragon, I chopped up the leaves from two stems (a little goes a long way with this herb) and add it the vinaigrette after the oil. Other times, I add a pureed garlic clove or shallot with the vinegar and salt.

Once you understand the ratio, then you can create any number of variations like adding minced fresh ginger and a squeeze of lime or yogurt or puréed avocado or freshly grated Parmesan or another hard or crumbly cheese or, well, you get the idea. I’m including two recipes, not that you’ll need them soon, but they’re good for reference. Now neither of us has any excuses, but I think we’ll both be happier this way.

Red Wine Vinaigrette

Yield ¼ cup (4 servings)

1 tablespoon red wine vinegar
sea salt
fresh-ground black pepper
3 to 4 tablespoons extra-virgin olive oil

Pour the vinegar into a small bowl. Add a small pinch of salt and pepper; taste and adjust seasoning, if necessary. Whisk in the olive oil. Taste, adjust the seasoning again, and serve.

Variations:

• Add 1 puréed garlic clove or shallot to the vinegar with a pinch of salt for garlic vinaigrette.
• Chop some fresh herbs and stir them into the finished vinaigrette.
• Replace some of the vinegar with fresh squeezed lemon juice, white wine vinegar, or sherry vinegar.

Balsamic Vinaigrette

Yield ¼ cup (4 servings)

3 tablespoons balsamic vinegar
sea salt
fresh-ground black pepper
2 teaspoons Dijon mustard
1 tablespoon honey
4 tablespoons extra-virgin olive oil

Pour the vinegar into a small bowl. Add a small pinch of salt and pepper; taste and adjust seasoning, if necessary. Stir in the mustard and honey. Whisk in the olive oil. Taste, adjust the seasoning again, and serve.

Variations:

• Add 1 puréed garlic clove to the vinegar with a pinch of salt for garlic vinaigrette.
• Chop some fresh herbs (use up to ¼ cup for basil, cilantro, dill, or parsley) and stir them into the finished vinaigrette. For stronger herbs like tarragon, a little goes a long way so taste as you go.