Sauces & Condiments
This apple cider vinegar and olive oil dressing recipe transforms simple ingredients into a versatile, tangy sauce that elevates salads, dips, and marinades. The sharp brightness of apple cider vinegar balances the richness of olive oil, creating a dressing that’s both bold and refreshing.
I developed this recipe to be vegan-friendly, customizable, and perfect for any dish needing a zesty kick.
The beauty of this dressing lies in its simplicity—just two core ingredients, but endless flavor possibilities. A splash of vinegar adds tang, while high-quality olive oil provides depth, and optional additions like garlic, mustard, or fresh herbs let you tailor it to your taste.
It’s a foolproof base that works for everything from crisp green salads to hearty grain bowls.
What makes this recipe stand out is its adaptability. Use it as a salad dressing, a marinade for grilled vegetables, or even a dip for fresh bread. The dressing keeps well in the fridge for up to a week, making it a go-to for meal prep.
Once you try it, you’ll never reach for store-bought again—it’s that good.
Ready in just 5 minutes, this dressing delivers restaurant-quality flavor without the fuss. Whether you’re dressing a simple salad or adding depth to a roasted dish, this recipe is your secret weapon for bright, tangy goodness.
Ingredients for apple cider vinegar and olive oil dressing
Two core ingredients, endless flavor variations—this dressing is your secret weapon for bright, tangy goodness.
| Ingredient | Amount | Notes |
|---|---|---|
| Apple Cider Vinegar 🍏 | ½ cup | Raw, unfiltered preferred |
| Extra-Virgin Olive Oil 🫒 | 1 cup | High quality, fruity |
| Garlic Cloves 🧄 | 2 cloves | Minced or finely chopped |
| Dijon Mustard 🍴 | 1 tbsp | For added depth |
| Fresh Basil Leaves 🌿 | ¼ cup | Packed, stems removed |
| Maple Syrup 🍁 | 1 tbsp | For subtle sweetness |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The apple cider vinegar is non-negotiable—raw, unfiltered has more flavor. Grab a bottle from Trader Joe's or any natural foods section. For the olive oil, look for extra-virgin with a fruity aroma—it makes all the difference. I always grab a large bottle of California olive oil from Whole Foods since it keeps for months. Fresh basil? Farmers markets have the best, but grocery store containers work too. Just make sure the leaves are bright green, not wilted.
No Dijon mustard? Yellow mustard at half the amount works in a pinch. Short on garlic? Garlic powder at one-third the amount gets you close. Want more sweetness? Agave nectar or date syrup swap one-for-one. The maple syrup is optional—skip it if you prefer pure tang. For extra richness, add 1 tbsp tahini or 1 tsp vegan mayo. The dressing is vegan-friendly, but always double-check labels on mustard and maple syrup.
This dressing keeps beautifully—1 week in the fridge sealed in a jar. For extra freshness, store the basil separately and add it fresh when using. Double the batch and freeze half in ice cube trays—perfect for single-serving salads. Shake well before each use. It actually tastes better the next day as flavors meld.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just vinegar, oil, garlic, mustard, and basil. No fancy gadgets, no measuring cups (eyeball it!), and it’s ready while you chop veggies for dinner.
- Tangy Bright Kick: That apple cider vinegar cuts through everything—salads, roasted veggies, even grilled chicken—while the garlic and Dijon add depth. It’s the kind of dressing that makes you take a second bite just to taste it again.
- Weeknight Superstar: I keep a jar in my fridge for everything: toss it with pasta, drizzle on avocado toast, or use it as a marinade. It’s my go-to when I’m too tired to think but still want flavor.
- Lasts All Week: Honestly, this dressing tastes better after a few days—yes, really. The flavors meld, and I end up using it for lunch and dinner without buying more. Plus, the ingredients are cheap, so it’s a win-win.
Step-by-Step instructions for apple cider vinegar and olive oil dressing
This tangy, bright dressing comes together in minutes with just a few simple steps.
Prepare the Garlic and Basil
Start by mincing the 2 cloves garlic cloves into a fine paste—this ensures even distribution and prevents any bitter garlic chunks. I like to use the flat side of my knife blade to press the garlic against the cutting board for quick, even mincing.
Next, remove stems from the 0.25 cup fresh basil leaves and tear them into rough pieces. This creates more surface area for flavor infusion. The basil should be packed into the measurement—don't fluff it up or you'll end up with less than you need. Place both the garlic and basil in a small bowl and set aside.
Whisk Together the Wet Ingredients
In a medium bowl, combine the 0.5 cup apple cider vinegar and 1 cup extra-virgin olive oil. I always use a whisk for this—it creates a smooth emulsion right from the start. Start with just the vinegar and oil, giving them a quick stir to mix.
Add the 1 tbsp Dijon mustard and 1 tbsp maple syrup next. The mustard adds depth while the maple syrup balances the acidity with just a hint of sweetness. Whisk vigorously for about 30 seconds until these ingredients are fully incorporated and the mixture begins to thicken slightly.
Add Seasonings and Combine
Sprinkle in the 0.5 tsp sea salt and 0.25 tsp black pepper. I prefer freshly ground black pepper—it's more aromatic than pre-ground. Give everything another good whisk to distribute these seasonings evenly throughout the mixture.
Now add the garlic-basil mixture from Step 1. Use a fork to gently fold it in, being careful not to overmix. You want the basil to stay in chunks rather than turning into a paste. The dressing should have a vibrant green color with visible basil pieces throughout.
Rest and Emulsify
Let the dressing sit at room temperature for 5-10 minutes. This resting period allows the flavors to meld together and the emulsion to stabilize. I always give it a quick stir after the initial 5 minutes—this helps any separated oil and vinegar re-emulsify.
Taste and adjust seasoning if needed. If it's too tangy, add a tiny bit more maple syrup. If it needs more depth, a pinch of salt or extra garlic would help. The dressing should be bright, tangy, and perfectly balanced—not too sweet, not too sharp.
Store and Use
Transfer the dressing to a clean, airtight jar or bottle. It will keep in the refrigerator for up to 1 week, though I usually use it all within a few days. The flavors actually improve as it sits, developing more complexity.
Give it a good shake before each use—especially if you've refrigerated it. This dressing works beautifully on mixed greens, grain bowls, or as a dip for crusty bread. The perfect balance of tangy, sweet, and herby makes it incredibly versatile for any meal.
Pro Tips For Making Apple Cider Vinegar And Olive Oil Dressing
- Infuse the Oil: DESCRIPTION: Heat the olive oil just until shimmering—no smoking—and add the minced garlic for 30 seconds max. This pulls out the garlic’s sweetness without bitterness, and the oil carries more flavor. (Yes, even if you’re impatient like me, resist the urge to rush this.)
- Whisk in Stages: DESCRIPTION: Start by mixing the vinegar, mustard, and basil first—this emulsifies the mustard’s tang before adding oil. Then drizzle in the olive oil slowly while whisking like you’re trying to win a prize. Stop when it’s thick but pourable, not gloopy.
- Strain the Garlic: DESCRIPTION: After cooking the garlic, let it cool for 2 minutes, then strain out the cloves with a fine-mesh sieve. Raw garlic bits in the dressing taste like a chewed-up afterthought. (I learned this the hard way after serving a salad with a crunchy surprise.)
- Store Basil Right: DESCRIPTION: If using whole basil leaves, tear them roughly and fold them into the dressing last—they’ll wilt fast. For longer shelf life, blend half the leaves into the dressing and keep the rest whole in the fridge, adding fresh torn leaves when serving. (Your future self will notice the difference.)
Creative variations of this apple cider vinegar and olive oil dressing
Herb Variations
Swap out basil for other fresh herbs to match your dish. Try 0.25 cup chopped parsley for a bright, clean flavor that pairs well with roasted vegetables or grain bowls. For a Mediterranean twist, use 0.25 cup chopped oregano—its earthy notes complement grilled meats or crusty bread.
I also love 0.25 cup chopped dill for a tangy, almost pickled quality that works beautifully with seafood or potato salads. 🌿
Spicy Kick
Add heat with 1 tsp red pepper flakes or ½ tsp cayenne pepper for a quick spicy dressing. For smoky heat, stir in 1 tsp smoked paprika or ½ tsp chipotle powder. I find that 1 tsp sriracha (added after whisking) gives a perfect balance of sweet and spicy.
If you want extra depth, add 1 minced jalapeño along with the garlic for a fresh, fiery kick.
Sweet and Tangy
Enhance the sweetness with 1 tbsp honey or 1 tbsp agave nectar instead of maple syrup for a different flavor profile. For a tropical twist, add 1 tsp lime zest and 1 tbsp lime juice to brighten the dressing.
I also love adding ½ tsp ground cinnamon for warmth, especially when using it on autumnal dishes like roasted squash or apples. 🍎
Umami Boost
Add depth with 1 tbsp soy sauce or 1 tsp miso paste for an umami-rich dressing that works well with Asian-inspired dishes. For a more savory profile, stir in 1 tbsp nutritional yeast—it adds a cheesy, nutty flavor without dairy.
I also like adding 1 tsp white miso to the vinegar before whisking for a subtle, savory complexity that elevates any salad or dip.
Citrus Brightness
Zest up the dressing with 1 tbsp lemon juice or 1 tbsp orange juice for a citrusy twist. Add 1 tsp grated lemon or orange zest for extra brightness and aroma. I find that ½ tsp turmeric (for color) or ½ tsp ginger (for warmth) pairs beautifully with citrus.
This variation is perfect for spring or summer salads and adds a refreshing pop of flavor. 🍋
Nutty Texture
For extra richness, stir in 1 tbsp tahini or 1 tbsp almond butter after whisking. The nutty flavor adds depth and a slight thickness to the dressing. I also love adding 1 tbsp chopped toasted pine nuts or walnuts for crunch—just fold them in at the very end.
This variation works wonderfully with hearty salads or as a dip for warm pita bread.
Nutrition facts
Frequently asked questions
Can I make this dressing without fresh basil?
Swap the fresh basil for 1 tbsp dried basil or 1 tsp basil essential oil** (food-grade only). For extra flavor, try 1 tsp dried oregano or 1 tsp dried thyme instead. If you prefer no herbs, simply omit them—the dressing will still taste delicious with just the tangy-sweet base.
How do I fix a dressing that separated?
Just whisk vigorously for 30-60 seconds to re-emulsify. If it still separates, add 1 tsp Dijon mustard or ½ tsp xanthan gum (a pinch) and whisk again. For a quick fix, shake the jar vigorously before using. The dressing should come together smoothly—it’s normal for some separation to occur over time.
What’s the best olive oil to use for maximum flavor?
Use extra-virgin olive oil with a fruity, peppery aroma—look for bottles labeled "cold-pressed" or "first cold press." Brands like California Olive Ranch, Colavita, or O-Med work well. Avoid "light" olive oil, as it’s highly processed and lacks flavor. A high-quality oil makes all the difference in this dressing!
Can I use this dressing as a marinade?
Yes! Thin it with 2 tbsp additional apple cider vinegar and use it for 15-30 minutes on delicate proteins like fish or tofu, or up to 2 hours for heartier items like chicken or vegetables. The acidity helps tenderize, but don’t marinate longer than 4 hours to avoid over-acidifying the meat.
Why does my dressing taste too sharp?
Balance the tang by adding ½ tsp more maple syrup or 1 tsp honey. For a savory fix, stir in ½ tsp soy sauce or 1 tsp miso paste. If it’s still too sharp, thin with 1 tbsp water to dilute the vinegar. Taste as you go—small adjustments make all the difference!