The Versatility of Vinaigrette

Liz Talley - Urban Graze
Sep 6, 2016
2 min read

A nice vinaigrette can be used in countless ways, helping you to weave together some tasty menu ideas for the week. Made simply with olive oil and an acid- lemon juice or vinegar, for example, is perfect- or you can amp it up slightly with a little garlic, herbs, mustard, sweetener, etc. Below is a basic template, and just a few suggestions to get you started.

Basic+ Vinaigrette

2 Tbsp. olive oil

1 Tbsp. apple cider vinegar, or lemon juice

½ small clove garlic, pressed or minced

¼ tsp. Dijon mustard

¼ - ½ tsp. honey, optional

Salt and pepper to taste

Option: add ½ tsp. dried or 1 tsp. fresh herbs (+/-) of your choice.

1) Toss with still-hot steamed or roasted fingerlings. Allow to marinate for about 5 minutes before serving. Sprinkle with parsley or other herbs. Serve warm.

2) Make vinaigrette with lemon juice and add ½ tsp. dried dill– toss with steamed or roasted fingerlings and green beans. Maybe top with toasted almonds or pine nuts. Or, add tomatoes and onions to the roasting mix.

3) Use as a potato salad dressing. Mix with halved fingerlings, 1” pieces of green beans, chopped onion, pepper, cherry tomato halves, parsley, etc.

4) Use as a marinade for veggies on the grill.

5) Make a Greek salad: toss vinaigrette with 1 can (drained/rinsed) of white beans, a big handful of trimmed green beans, ½ - 1 cucumber (diced), ½ - 1 c. halved cherry tomatoes, 2 Tbsp. red onion slivers, ½ bell pepper (diced), plus optional: 1-2 Tbsp. snipped parsley, marjoram, and/or other herbs, 2 Tbsp. sliced olives, 2 Tbsp. crumbled feta.

Greek Salad Variation 1: Double the vinaigrette recipe and combine the salad ingredients with crunchy lettuce to make a tossed salad; top with crumbled pita chips.

Greek Salad Variation 2: Finely chop all of the ingredients and serve as a salsa with pita chips.

Greek Salad Variation 3: Make Greek Pita Pizzas– smear hummus or baba ghanoush on toasted or grilled pita bread rounds, add layers of sliced heirloom tomatoes, fresh herbs, more hummus, and top with a pile of Greek salad (I didn’t use white beans here); garnish with feta crumbles.

Recipe created or adapted by Liz Talley, Urban Graze