I Rarely Ever Use Store-Bought Dressing, but This Vinaigrette Is Way Better Than Homemade

I love to make dressings, marinades, and sauces. The more random pantry ingredients and crisper drawer misfits I can fit in a batch of something I improvise on, the better. For this reason, I’m hesitant to buy even the most delicious pre-packaged condiments. 

I really prefer the challenge and joy of making them myself. Plus, I’m skeptical about sugar and sodium contents, and unfamiliar additives and preservatives in shelf-stable products that are rarely as fresh as the dupes you can make at home. But when I saw a narrow glass jar of lemon white balsamic vinaigrette on the table at a dinner party, I was intrigued.

Not only did the flavor sound quite similar to my go-to dressing choice at my favorite salad chain, but the bottle also looked elevated and elegant. A quick glance at the ingredients (balsamic vinegar, extra virgin olive oil, organic lemon juice, Dijon mustard) confirmed my hopes that this pale yellow (the color of the season) dressing was very much worth trying. The recipe looked almost identical to something I’d make, with only 3 grams of sugar per serving and no ingredients I wouldn’t find in my own highly curated pantry. 

This dressing itself is thin but viscous, which is what I look for in a vinaigrette. It nicely coats all types of veggies and has a tangy, savory taste that’s not too acidic or rich. It’s super versatile — it works nicely on pretty much every type of salad, as a marinade, and more. I used it recently in a pasta salad, and a friend asked for my recipe (I had to tell her I just tossed everything with a bottle of this).

I’ve mixed some of the vinaigrette with a jar of tuna in olive oil, along with chopped capers, peppers, and parsley, for an excellent and super-quick tuna salad. For a creamier dressing, you can also stir in some Greek yogurt or tahini, and the consistency quickly becomes rich and decadent. 

Because it’s not super thick, the dressing comes out quickly from the top of the bottle, so I’ll transfer it to something with a spout, which may or may not look like I’m serving a homemade vinaigrette. 

The glass bottles are recyclable, and also reusable — after you finish the vinaigrette, wash out the bottle and use it to store your own dressings or condiments.

The uses for this vinaigrette on anything savory feel a bit infinite, but I have a few go-tos.

• I love tossing the dressing with crisp green lettuce, plus a crunchy element, like croutons, nuts, or seeds, and radish or cucumber for a super-fast and satisfying side salad.
• The dressing also works as a nice marinade for shrimp, chicken, or tofu, particularly if you’re using it to top a salad dressed in the vinaigrette. Marinate the proteins for at least an hour and then grill, sauté, or roast them and enjoy them atop a salad.
• I’ve also used the vinaigrette in my pasta salads, and it’s quite satisfying with a combo of pasta, sliced cherry tomatoes, and beans.