Best Dressing

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With summer just around the corner, lighter meals are becoming increasingly appealing to Mike and I.  The warmer months are so short where we live up north that we savor each moment…and try to compensate by eating all the fresh summer veggies we can while they’re in season.  In the throes of summer’s heat, it’s actually pretty common for us to marinade a whole bunch of different veggies, then throw them on the grill and call that dinner.

Mmm, better than butter:  bread with olive oil.  A little pre-dinner snack… ;) 

This is my favorite all-purpose dressing, which often doubles as marinade in our house…I love it so much that at any point (especially during the warmer months) there’s usually a jar of it in my fridge.  It’s a great dressing or marinade for grilled, steamed, or roasted veggies, as well as fish, chicken, and steak.  It’s also delicious in pasta salads, bean salads, panzanella salad (Italian bread salad), or even just to dress salad greens.

A Note About the Olive Oil:  The kind of oil you use can take a dressing from good to amazing, so be sure to use good-quality extra virgin olive oil here.  Since I recently received a bottle of Carapelli’s Extra Virgin Olive Oil, I used that in my dressing.  Their olive oil is fantastic…it has a gorgeous green-gold color and a fruity, peppery taste.    

Best Dressing

(Yield:  About 3/4 cup)

1/3 cup extra virgin olive oil (I used Carapelli)

2 tablespoons apple cider vinegar (or red wine vinegar)

2 tablespoons honey

1/2 tablespoon Dijon mustard

1/2 tablespoon tamari sauce (or soy sauce)

1 tablespoon poppy seeds

1 tablespoon sesame seeds

1-2 teaspoons seasoned salt (more or less to taste)

1/4 teaspoon black pepper

1/2 small white onion, minced

1 small clove garlic, grated on a microplane

Whisk together all ingredients.  Store refrigerated up to 1 week.

Disclaimer:  The olive oil I used in this dressing was Carapelli’s Extra Virgin Olive Oil, which I received for free; opinions stated are my own.

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61 comments to Best Dressing

  • Nancy

    Does it need to be refrigerated?

    • Nancy, This dressing can be refrigerated for up to 1 week. Do you mean would a pasta salad made with this dressing be ok if left outside for a few hours, like at a picnic or BBQ? If so, yes, it should be fine. There isn’t anything (like raw egg) in it that need to be refrigerated until eaten. Hope you enjoy it if you give it a try!

  • BusyBee

    This dressing is aptly named; it is “the best”! I didn’t have poppy seeds so I substituted chia seeds. They were tasty and thickened the dressing a bit,but next time I’ll make sure to have poppy seeds on hand. Thanks for sharing such a delicious recipe!

  • I made this tonight and it was so delicious, I am pulling it out for any special or not so special occasion!

  • George Edw. Seymour

    Faith: Just posted this recipe to my Other Food and Drinks board, but was surprised that you said it would only keep for a week in the refrigerator. Why is that? Thanks, George

    • George,

      Thanks so much for your interest in this recipe. Every time I make this dressing it’s gone within a week (I’m a big salad eater!), so I don’t know how much longer it will keep for, and I didn’t want to make a claim that I’m not sure of. If you make it and want to see how long it will last, please let me know what the result is. Hope you enjoy it!



  • Just wondering, what is seasoned salt? This recipe looks delicious!

    • Hi Bonny, Thanks so much! This is my all-time favorite dressing. :)

      Seasoned salt is a mix of table salt, herbs, and spices; in addition to salt and black pepper, it contains herbs and spices like garlic powder, onion powder, paprika, celery salt, oregano, thyme, etc. (Sometimes it also has a little bit of sugar!) The only thing to look out for is to get a brand that doesn’t have MSG.

      I hope you enjoy this dressing if you give it a try!

  • mary

    can you substitute olive oil with Grapeseed oil?

    • Mary, I haven’t tried this recipe with grapeseed oil, but I think it would be fine. I only ever use this dressing on top of salads, so as long as you like the flavor of grapeseed oil on your salad, it should work. Hope you like it if you give it a try!

  • Valerie

    This recipe was divine, the garlic and onion added a really nice flare to the salad, and i can imagine that this would be really good to pour over potatoes and then roast them to perfection which i will try very soon, i would blend this with rice even for a different take on flavour, and definitely salads!
    thank you for my new go to dressing!!

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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