Summer-fresh vegetables — the tender and tasty leafy greens we see now, and the garden cucumbers, tomatoes, and produce to come — are available only for a few months. They deserve a fresh, delicious dressing to match. A good vinaigrette and salad go together like lobster and butter, or a beach chair and sand.
There’s a basic formula: 1 tablespoon of a decent vinegar to 3 tablespoons of extra-virgin olive oil. To this I typically add chopped shallot or a garlic clove, and often a dash of maple syrup or local honey; always a pinch or two of salt, and freshly ground black pepper.
Whisk. Enjoy. I swear that making a vinaigrette is easier than walking down the path to Lambert’s Cove Beach.
One last piece of advice: the decent vinegar. Le Roux sells a nice balsamic. And ask a visitor to bring you two bottles of vinegar from Whole Foods: the O Brand white balsamic and O Brand cabernet or zinfandel red wine vinegar. Or add a stop on your next off-Island trip.
White Balsamic Vinaigrette
Serves 2 to 4
So easy! White balsamic works with any lettuce green, including arugula. It shines in green salads topped with strawberries, peaches, cherries, figs, or any summer fruit. White balsamic doesn’t discolor the fruit.
2 Tbsp. white balsamic vinegar
5 Tbsp. olive oil
1 tsp. or two of minced shallot
Salt and pepper
Greek Salad Vinaigrette
Makes about ¾ cup
Among my favorite versatile dressings is this quick and easy-to-make Greek vinaigrette. Adding a touch of citrus to a vinegar-based dressing gives it a bright taste. Try tossing this with romaine salads, Greek salads, or on any mesclun salad mixes, as well as with pasta or vegetable salads. Top with Mermaid feta.
2 Tbsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. dried oregano or 2 tsp. fresh oregano
½ teaspoon minced garlic
½ cup olive oil
Salt + pepper
In a small bowl, whisk together the vinegar, lemon juice, oregano, garlic, and olive oil. Season with salt and pepper.
Greek Vinaigrette for 2 to 4: 2 Tbsp. red wine vinegar, 5 Tbsp. olive oil, 1 minced garlic clove, good pinch of dried oregano, salt and pepper. Whisk together.
Lemon Mustard Vinaigrette
This dressing won raves all last summer — it goes with everything. I love it for dinner salads. These are a platter of baby lettuces or baby kale, topped with seasonal veggies and a protein such as smoked trout or salmon or sliced grilled steak. Add fresh mozzarella, feta, or blue cheese. An easy patio dinner for 4 to 6.
3 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 tsp. honey or other sweetener
1 clove garlic, finely minced
1 Tbsp. fresh herb such as basil, parsley, oregano or chives, or 1 tsp. dried oregano
½ cup olive oil
Salt and pepper
In a small bowl, whisk together the lemon, mustard, honey, garlic, herbs, and olive oil. Season with salt and pepper.
Italian Herb Vinaigrette
Makes about ¾ cup
Here is a great multipurpose salad dressing for the times you want to toss up a salad with many different ingredients, including leafy greens, grains, and vegetables. It goes well with everything.
2 Tbsp. red wine vinegar or apple cider vinegar
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
½ tsp. each dried oregano, basil, and thyme
1 medium clove garlic, finely mince
½ cup olive oil
Salt and pepper
In a small bowl, whisk together the vinegar, lemon, mustard, herbs, garlic, and olive oil. Season with salt and pepper.
Maple-Balsamic Vinaigrette
Makes about ¾ cup
This is my “go-to” balsamic dressing. The trick to making it special is to add a touch of real maple syrup. This is a multipurpose dressing for spring baby lettuces or full-on summer greens, with tomatoes, cucumbers, red onions, and more.
3 Tbsp. balsamic vinegar
2 tsp. maple syrup
2 tsp. minced shallot (optional)
1 tsp. Dijon mustard
½ cup olive oil
Salt and pepper
In a small bowl, whisk together the vinegar, maple syrup, shallot, and mustard. Add the oil, whisking constantly. Season with salt and pepper.
Balsamic Vinaigrette for 2 to 4: 2 Tbsp. balsamic vinegar, 5 Tbsp. olive oil, maple syrup, dash of Dijon, salt and pepper. Whisk together.
