Tangy Vinaigrette Dressing

Oil - Use a good quality olive, canola, or grapeseed oil. Since you'll be spicing it up yourself, start with a relatively neutral tasting oil.

Vinegar - There are many different vinegars on the market- balsamic, red wine, sherry- all will fit well into your dressing. The standard ratio is 1 part vinegar to 3 parts oil.

The Balance - Sweet will balance out the acid. Orange juice is a nice addition because it adds a sweet component while providing a citrus twist. If using a citrus component, avoid mixing in aluminum bowls- the acid may react, developing a metallic taste in the dressing.


  • 1 cup oil
  • 1/3 cup vinegar
  • 1 Tbs. Orange juice
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbs. Chopped Fresh Basil 'Round Midnight'
  • 1 Tbs. Chopped Fresh Cilantro 'Calypso'
  • 2 Cloves garlic- crushed


Combine all ingredients in a blender and pulse until well combined, or combine all into a glass jar with a tight fitting lid and shake well. Let the flavors emulsify for 30 to 60 minutes at room temperature. If preferred, chill before serving. Store in the refrigerator.

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