Like most Americans, I always thought of salad as a bed of greens and a bunch of veggies slathered with salad dressing from a bottle. But when I read that the Italians take an entirely different approach, I needed to give it a try.
The basic idea is: stop thinking of dressing as being separate from the salad. Dressing is a verb, not a noun. So the process of "dressing" is the treatment you give to your salad greens before eating.
This is how it works: oil, salt and vinegar. Now, each person feels these ingredients should be used in a specific order, but that's where the agreement ends. Some start with oil, some with vinegar, etc.
Jump to:
- What you'll need for the Vinegar and Oil Dressing
- How to do Oil and Vinegar Dressing
- Adding other Veggies to the "Dressed" Salad Greens
- Oil Vinegar Dressing variations
- What to pair with your salad dressing with this Oil and Vinegar Dressing Recipe
- Oil and Vinegar Salad Dressing Recipe FAQs
- Do you enjoy making your own Salad Dressings? Here are a few more to check out:
What you'll need for the Vinegar and Oil Dressing
As I said earlier, you only need 3 ingredients: oil, salt, and vinegar. I use a decent quality extra-virgin olive oil, sea salt from a grinder, and red wine vinegar. You can also experiment with other vinegars, like fruit flavored or balsamic types. I've tried lots, but I always seem to default back to red wine vinegar.
What you'll need to dress the salad
I typically like to dress just my lettuce and then add any other veggies on top before serving. Most any lettuce will work, but my favorite is romaine because it holds its crunch so well, even after being dressed.
This works best in a wide bowl because you need to toss the lettuce well after each ingredient. Tossing works best with either a salad tongs or a big serving spoon and fork.
I keep my salad simple by adding halved cherry tomatoes and cucumber chunks. Shredded Parmesan is also a nice addition.
From here, you can tweak according to your preferences. Fresh ground pepper can add a nice pop of flavor. Think of the house salads they serve at your favorite steak house and emulate those ingredients: a slice of red onion, a few olives, maybe a banana pepper. The simple dressing will really let those flavors stand out.
How to do Oil and Vinegar Dressing
- First, generously drizzle the greens with extra virgin olive oil, and toss well to coat.
- Then add salt and toss again. (yes, my fancy electric salt grinder has a light LOL)
- The "quantity" of salt I use is when I can visibly see the granules on the lettuce.
- Sprinkle/splash the salad with red wine vinegar and give a final toss.
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Adding other Veggies to the "Dressed" Salad Greens
If you notice, I do this only with the greens. If I want a few veggies I add them after the vinegar.
I tend to keep it simple: a little cucumber and tomato, possibly a sprinkle of Parmesan cheese. Another little toss and it's done.
Try growing growing broccoli sprouts for another add in to your salad!
Oil Vinegar Dressing variations
If I'm having my salad with salmon or other fish, I substitute lemon juice for the vinegar. Other vinegars also work. Try white wine vinegar, balsamic, or champagne vinegar.
Leave it to the Italians to sum it up nicely: A ben condire l'insalata, ci vuole un avaro per l'aceto, un giusto per il sale e uno strambo per l'olio.
Loosely translated, this means, "To properly dress a salad, you need a miser to add the vinegar, a judge to add the salt and a spendthrift to add the oil." In other words, be generous with the oil, add just enough salt and be very sparing with the vinegar. Let your taste buds tell you the right amounts.
So give it a try. You'll get the hang of it in short order.
Note: I'm perfectly happy using this simple approach to salad dressing. But some people (ahem, the guy of the house) prefer more flavor from the salad dressing. In that case, you can add another dressing of choice. This will create an additional layer of flavor to the salad.
Deliziosa!
What to pair with your salad dressing with this Oil and Vinegar Dressing Recipe
Wasn't that fast? You can easily toss this together while you reheat lasagna for a quick weeknight meal!
Oil and Vinegar Salad Dressing Recipe FAQs
Traditionally, the classic ratio is 3 parts oil to 1 part vinegar. But honestly, this is all about your own personal preference so feel free to adjust according to your own taste buds. More vinegar will make it more tangy, less will keep it more mild.
I do not recommend this, because the vinegar and oil will cause the lettuce to start to wilt pretty quickly. And nobody wants that!
When I need to prep this ahead, here is what I do: First, cut up the lettuce, wash it and drain it. (a salad spinner is great for this, if you have one) Put the cut greens in the salad bowl and place it in the fridge. The chill time will really ensure the crispness of those greens. Then I also prep my veggies (cucumber and tomatoes) and place those in a small separate bowl in the fridge. Just as my meal is almost done, I pull out the bowl of greens, give it a quick toss with oil, then salt, then vinegar. Add the prepped veggies on top and serve.
Do you enjoy making your own Salad Dressings? Here are a few more to check out:
Oil and Vinegar Salad Dressing Recipe
Equipment
- big bowl
- spoons or forks for mixing
Ingredients
- 4 cups mixed salad greens
- 1-2 TB extra virgin olive oil or to taste
- 1 teaspoon salt to taste
- 1 teaspoon red wine vinegar to taste
Instructions
- Place washed salad greens in a bowl. Add oil and toss gently to coat.
- Sprinkle with salt and toss again.
- Sprinkle lightly with vinegar and toss again. Sample and add vinegar and/or salt as preferred.
Video
Once you get the hang of this, try it on massaged kale!
A simple salad like this is a great complement to a seafood main course, such as Baked Pineapple Salmon, or Salmon with Whole Lemon Dressing.
I also like it to help balance out any main dish that is really rich, like Hasselback Chicken. And terrific with Butternut Squash Spaghetti Bake.
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