Basic Vinaigrette Dressing-Cook For Your Life- anti-cancer recipes

Summer Vinaigrette

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.38 out of 5)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size Makes ½ cup servings
Carrot Icon for Number of Ingredients Size 7 ingredients

This light, aromatic summer vinaigrette can be used with either fresh young salad greens, the season’s first tomatoes, or just to brighten up steamed veggies, including potatoes. It’s good tossed with cooked grains too...


  • 1 clove of garlic, smashed and cut in half (optional)
  • 1 tablespoon white wine vinegar
  • Pinch of sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water
  • 1 tablespoon of mint cut into a chiffonade
  • 2 tablespoons basil leaves cut into a chiffonade

Nutrition Facts


249 cals


27 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

20 g


2 g


0 g


1 g


1 g


121 mg


  1. Rub the cut side of the garlic all over the bottom of a large salad bowl or mixing bowl. Discard the garlic.
  2. Add the vinegar and the salt to the bowl. Whisk until the salt melts.
  3. Gradually whisk in the olive oil and then the water. It is the water that makes this dressing super light.
  4. Pile the greens on top of the dressing and just before you are ready to eat the salad, toss with the herbs.

Chef Tips

If you use garlic, make sure that the bowl you use it is either glass or ceramic and not stainless steel. Stainless steel actually removes the smell from garlicky hands if you rub them over it, so it’s not good to use a stainless steel bowl for this dressing.

Let the vinaigrette sit 5 to 10 minutes for the flavors to blend before tossing it together with the salad.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review