Salad Dressing vs. Vinaigrette: Does It Really Matter?

Let’s be honest: most people use the words “vinaigrette” and “salad dressing” like they’re the same thing. And you know what? I’m not here to judge. But if you’ve ever stood in front of your fridge wondering why your homemade dressing tastes like... not much, this might help.

So, what’s the difference?

A vinaigrette is technically a type of salad dressing, but it’s a very specific kind. Classic vinaigrette = oil + vinegar + something to help it come together (like mustard or honey). That’s it. It's light, bright, and simple—perfect when you want your salad to still taste like salad.

Salad dressing, on the other hand, is the broader category. It could be a vinaigrette… or ranch, Caesar, blue cheese, or that mystery bottle someone brought to the potluck. It often has dairy, eggs, stabilizers, and sugar. Sometimes you need that creamy moment. Sometimes you don’t.

Is the difference important?

Only if you care about taste. And if you’re reading this, I’m going to assume you do. A vinaigrette lets your ingredients shine. It’s fresh. It’s easy. And it won’t coat your lettuce in a way that makes you forget you’re eating vegetables.

The Basic Vinaigrette (aka the one I make on repeat):
•    3 tablespoons olive oil (something lovely, like our Organic Spanish)
•    1 tablespoon vinegar (Marc de Champagne)
•    1 teaspoon Dijon mustard
•    A pinch of salt and a crank of pepper
•    Optional: a drizzle of honey if you want to soften the tang

Whisk it together, or shake it up in a jar. That’s it. The mustard helps the oil and vinegar stay friends. The salt wakes everything up. And the honey smooths out any rough edges.

Use it on greens, roasted veggies, grain bowls—whatever needs a little lift.

Bottom line? You don’t need to know the difference between vinaigrette and dressing to make something delicious. But it definitely helps. Especially if you want your salad to taste like more than just “a good effort.”