6 Homemade Salad Dressings You'll Make Again and Again

A good dressing can completely transform a salad, and once you start making your own, you'll never want to go back to shop-bought. In this video, I'll show you six homemade salad dressings that I make again and again. They're quick to prepare, made with simple ingredients, and perfect for everything from crisp green salads to roasted vegetables, grain bowls and more.

6 Homemade Salad Dressings You'll Make Again and Again

Lemon Dressing

70ml olive oil

Juice of 2 lemons

1 tsp Dijon mustard

1 garlic clove, crushed

1 tsp honey or maple syrup

Pinch of sea salt

Freshly ground black pepper

Add all of the ingredients to a jar with a lid.

Shake well until the dressing is fully emulsified.

Taste and adjust with extra salt, pepper or honey to suit your preference.

Perfect for: Green salads, grilled chicken, roasted vegetables and grain bowls.

Balsamic Dressing

70ml olive oil

30ml balsamic vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup (optional)

Pinch of sea salt

Freshly ground black pepper

Add all of the ingredients to a jar.

Seal and shake until smooth and emulsified.

Taste and adjust the seasoning before serving.

Perfect for: Tomato salads, mozzarella, roasted vegetables and leafy greens.

Peanut Butter & Chilli Dressing

60g peanut butter (smooth or crunchy)

1 tsp Sriracha

2 tsp soy sauce

Juice of ½ lemon

1 tsp honey or maple syrup

Warm water, as needed

Chilli flakes (optional)

Add the peanut butter, Sriracha, soy sauce, lemon juice and honey to a bowl.

Whisk until combined.

Gradually whisk in warm water until you reach your preferred consistency.

Add chilli flakes for extra heat if desired.

Perfect for: Asian-style salads, slaws, noodles and as a dipping sauce.

Herby Yogurt Dressing

100g Greek or natural yogurt

Juice of ½ lemon

15ml extra virgin olive oil

1 garlic clove, crushed

Small handful fresh oregano, finely chopped (or your favourite herbs)

Sea salt

Freshly ground black pepper

Water (if needed)

Combine all of the ingredients in a bowl.

Mix until smooth.

Add a splash of water if you prefer a thinner consistency.

Season to taste.

Perfect for: Salads, grilled chicken, roasted vegetables and wraps.

Green Goddess Dressing

60g Greek yogurt

60g mayonnaise

15g flat-leaf parsley

10g chives

10g fennel fronds (or dill, basil or tarragon)

Juice of ½ lemon

1 garlic clove

2 anchovy fillets (or 1 tsp capers for a vegetarian version)

Pinch of sea salt

Freshly ground black pepper

Splash of water (optional)

Place all of the ingredients into a jug or blender.

Blend until smooth.

Add a splash of water if you'd like a thinner dressing.

Taste and adjust the seasoning before serving.

Perfect for: Leafy salads, grilled vegetables, chicken and seafood.

Shallot Vinaigrette

1 large shallot, finely diced

30ml red wine vinegar (or sherry vinegar)

70ml extra virgin olive oil

1 tsp Dijon mustard

½ tsp honey or maple syrup

Pinch of sea salt

Freshly ground black pepper

Finely dice the shallot and place it into a bowl.

Add the vinegar, Dijon mustard, olive oil and honey.

Whisk until emulsified.

Season with salt and pepper to taste.

Perfect for: Green salads, steak salads, roasted vegetables and French-style salads.