Simple Salad Dressing with Olive Oil, Ready in 5 Minutes

This simple salad dressing is everything a good homemade dressing should be: light, fresh, and made with just a handful of quality ingredients. It comes together in minutes, and it makes even the most basic salad taste extraordinary. The secret is a generous pour of extra virgin olive oil and a little patience with the garlic.

Store-bought bottled dressings often hide high fructose corn syrup, canola oil, and preservatives. When you make your own, you know exactly what goes in. The flavor difference is immediate.

Why This Simple Salad Dressing Works So Well

Most homemade salad dressings rely on a basic formula of oil, acid, and an emulsifier. This one goes a step further by adding anchovy for depth and honey for just enough sweetness to balance the mustard. The result is rich, savory, and a little addictive.

Because the garlic sits in olive oil for several hours before the rest of the ingredients are added, it infuses gently without becoming sharp or overpowering. That slow infusion is what sets this dressing apart from a quick blended version.

The Benefits of Making Your Own Salad Dressing

In addition to better flavor, homemade dressing gives you complete control over quality and nutrition. Here are three good reasons to skip the bottle.

Healthier Ingredients

Most bottled dressings contain ingredients you would never choose to add yourself, including refined oils, artificial colors, and added sugars. By making your own simple salad dressing at home, you control every element. Extra virgin olive oil, anchovy, dijon mustard, and honey are all whole, recognizable ingredients.

Customizable Flavors

Prefer a sharper flavor? Add more dijon. Like it a little sweeter? Add a touch more honey. Once you understand the base, you can experiment freely without wasting a full bottle of something that does not quite work for you. Additionally, you can swap herbs, add lemon juice, or build in red wine vinegar for extra brightness.

Saves Money

High-quality bottled dressings can be surprisingly expensive. Since this recipe uses pantry staples you likely already have on hand, the cost per batch is minimal. Furthermore, it keeps well in the fridge for up to a week.

What You Need to Make Simple Salad Dressing

• ¼ cup extra virgin olive oil
• 1 clove smashed garlic
• 1 anchovy, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey
• 1 large pinch of salt
• Several cracks of freshly cracked black pepper

The most important ingredient here is the olive oil. Use a high-quality extra virgin olive oil for the best results. A good oil contributes depth, flavor, and a strong punch of polyphenols that bottled dressings simply cannot replicate.

How to Make Simple Salad Dressing at Home

This easy salad dressing recipe requires no special equipment. Follow these three steps for the best results.

1. Add the extra virgin olive oil and smashed garlic to a bowl or mason jar. Let the mixture sit for up to four hours so the garlic can gently infuse the oil.
2. Add the anchovy, dijon mustard, honey, salt, and freshly cracked pepper. Mix well, or place the lid on your mason jar and shake it vigorously.
3. Remove the garlic clove before serving. Pour the dressing over your salad and toss to coat. Enjoy immediately.

Tips and Common Questions

Should You Blend the Salad Dressing?

It depends on how much garlic flavor you want. If you prefer mild garlic notes, simply remove the clove and pour. If you want bold, fully integrated garlic flavor, skip removing the clove, pour everything into a small blender or food processor, and blend until smooth. Both versions are delicious.

Can I Use a Different Oil?

We do not recommend it for this recipe. A high-quality extra virgin olive oil provides the flavor, body, and polyphenols that make this dressing special. Other oils will work in a pinch, but the result will not be the same.

What Type of Mustard Should I Use?

Dijon is the best choice here. If you use honey mustard instead, skip the added honey so the dressing does not become too sweet. We do not recommend regular yellow mustard, as it shifts the flavor profile significantly.

Can I Add Vinegar?

Yes. A small splash of red wine vinegar or fresh lemon juice adds brightness. We leave it out of this version because we prefer a richer, slightly fatty flavor. That said, it is a great addition if you like more acidity in your dressing.

What Type of Lettuce Works Best?

Romaine and little gem are our top choices. Their crisp, subtle flavor pairs well with a rich olive oil dressing without being overwhelmed by it.

Should I Add Cheese?

Always. A sprinkle of freshly grated parmigiano reggiano ties everything together and adds a savory, salty finish. We always add it.

How Much Dressing Per Serving?

About ¼ cup per large bowl of salad. Start with less and add more to taste.

How Long Does Homemade Dressing Keep?

This dressing is best made fresh. However, you can store it in an airtight container in the fridge for up to one week. Note that olive oil firms up when cold, so let the dressing come to room temperature for a few minutes before using.

What Toppings Should I Add?

Homemade croutons are a great option. Toss cubed sourdough bread with olive oil, garlic, salt, and pepper, then bake or pan-fry until golden. They make a genuine difference and come together quickly with leftover bread.

You may also like:

Rosemary Focaccia Bread

Traditional Bruschetta

Orecchiette with Broccoli

Every recipe in our kitchen starts with our family's extra virgin olive oil, cold-pressed from groves along the Ionian coast of Calabria that have been in Giuseppe's family since 1927. It is what we use every day, and it makes a genuine difference in dishes like this one. Shop our olive oil here.

We wrote a book called The Olive Oil Enthusiast. Order your copy today.

Made this dressing? Tag us on Instagram and TikTok with #EXAUoliveoil for more!