How to Make a Simple Salad Dressing in a Jar

Let’s be honest — bottled salad dressings can’t compete with homemade. They’re often too sweet, too salty, or full of preservatives. But here’s the secret: making your own simple salad dressing takes just minutes and only a few pantry ingredients.

And the best part? You can shake it up right in a jar — no fancy tools, no mess. Once you try it, you’ll never go back to store-bought again.

Step 1: Gather the Basics

The foundation of any good salad dressing comes down to three essential components: fat, acid, and seasoning. From there, you can customize endlessly.

Here’s what you’ll need for a classic vinaigrette:

1/2 cup olive oil (the fat — smooth and rich)
3 tablespoons vinegar or citrus juice (the acid — bright and tangy)
1 teaspoon Dijon mustard (the emulsifier — helps it blend)
1 teaspoon honey or maple syrup (the balance — cuts acidity)
Salt and pepper, to taste

Optional flavor boosts: minced garlic, chopped herbs, grated parmesan, or chili flakes.

Step 2: Choose Your Jar

Any jar with a tight-fitting lid will do — a mason jar, old jam jar, or even a small glass bottle. The key is being able to seal and shake it without leaks.

This method has two big perks:

Easy blending: No whisk or blender required — just shake until smooth.
Zero cleanup: You can store it in the same jar you made it in.

Before you add anything, make sure your jar is clean and dry. Water can prevent the oil and acid from emulsifying properly.

Step 3: Build the Dressing

Now it’s time to layer your ingredients — this is where the magic begins.

Here’s how to do it:

Start with the acid (vinegar, lemon juice, lime juice).
Add the Dijon mustard and sweetener (honey or maple syrup).
Pour in the olive oil.
Season with salt and pepper.

Seal the lid tightly and shake the jar vigorously for 10–15 seconds until the dressing turns creamy and uniform.

Pro Tip:
If you like a creamier texture, add 1 tablespoon of Greek yogurt or mayo before shaking — it creates a luxurious, clingy consistency perfect for leafy greens.

Step 4: Customize the Flavor

Once you’ve mastered the base recipe, the fun part begins — flavor experiments! You can tailor your dressing to match any salad or craving.

Flavor Variations

Balsamic Bliss: Use balsamic vinegar + Dijon mustard + honey. Great for spinach, goat cheese, and strawberry salads.
Zesty Lemon-Herb: Use lemon juice + olive oil + fresh dill or basil. Perfect for seafood or grain bowls.
Asian-Inspired: Replace olive oil with sesame oil, vinegar with rice vinegar, and add soy sauce and grated ginger.
Honey Mustard: Combine Dijon mustard, honey, and apple cider vinegar for a sweet-tangy combo that’s amazing on chicken salads.

Pro Tip: Fresh herbs, garlic, or citrus zest make dressings more vibrant — but they shorten shelf life. If using them, plan to enjoy within a few days.

Step 5: Store and Serve

Homemade salad dressings keep well in the fridge, and the jar method makes storage effortless.

How to Store

Keep the jar tightly sealed in the refrigerator for up to 1 week.
If the dressing separates, simply shake it again before serving.

Pro Tip: Olive oil may solidify in the fridge — just let the jar sit at room temperature for 10–15 minutes and it’ll return to its smooth, pourable state.

When serving, drizzle directly over your salad or use it as a marinade for chicken, roasted veggies, or grains. It’s versatile, healthy, and so much fresher than store-bought options.

Bonus Tip: Make It Ahead

Want to meal prep like a pro? Double the recipe and keep two jars in the fridge — one for tangy salads and one for heartier meals.

Here are some smart make-ahead combos:

Vinaigrette for leafy greens: Olive oil, red wine vinegar, Dijon, garlic.
Creamy dressing for roasted veggies: Olive oil, lemon juice, Greek yogurt, herbs.
Sweet dressing for fruit salads: Coconut oil, orange juice, and honey.

Shake before each use and enjoy ready-to-pour dressing all week long!

The Takeaway

Making a salad dressing in a jar is one of the simplest, most rewarding kitchen tricks you’ll ever learn. It’s fast, fresh, and totally customizable — plus, it saves you money and cuts down on waste.

Once you start, you’ll never buy a bottle again. Keep a jar in your fridge, shake it up before dinner, and you’ll have restaurant-quality flavor in seconds.

Jenna Collins