Best Homemade Salad Dressing Recipes

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Make the best homemade salad dressings, including a jam jar vinaigrette recipe, blender Italian dressing, and ranch dressing with a Cobb salad recipe perfect for hot summer days.

Summer on our little patch of heaven in Southwestern Ohio means spending a good chunk of the day outdoors. Along with regular outdoor chores, there are large vegetable and herb gardens to tend.

During the season, a lot of our meals start in the gardens. For example, the Cobb salad I’m sharing is one of my go-to, most versatile protein-and fiber-packed suppers.

Along with the base of garden lettuces, the toppings include bacon, chicken, cheese, avocado, and olives. Fresh garden vegetables, such as tomatoes, cucumbers, and onions are a given.

Our “girls” (chickens) provide plenty of eggs to hard-boil and add as well.

You’ll need a good dressing for the salad, and I’ve got three tasty ones. The first is a real basic vinaigrette. Made in a jam jar with pantry ingredients, it’s simple and quick to make.

Blender Italian salad dressing is a family favorite with robust flavors. It’s better than anything you can buy.
Homemade ranch dressing? You’ve got it. Parsley from our herb garden adds taste and a pretty color.
Okay, we’ve got supper done.

I hope these recipes feed you well and give you a little extra time to enjoy summer!

Jam Jar Vinaigrette Recipe

Jam and canning jars make great containers for salad dressings.
If you want a citrusy flavor, swap out half the vinegar for lemon or lime juice. And if you’re using a jam jar that has a bit of jam on the bottom, leave it in!

• 1/3 cup white wine vinegar
• Dijon mustard or country mustard to taste — start with 2 teaspoons
• 1 tablespoon honey, local if possible
• 1/2 cup or so olive oil
• Salt and pepper to taste

1. Put everything but salt and pepper into a jar.
2. Cover and shake.
3. Add salt and pepper to taste.
4. Store in the refrigerator and shake before using.

Blender Italian Salad Dressing Recipe

If you don’t have a blender, no worries. Just shake everything up in a jar or whisk in a bowl. Dressing won’t be as smooth as blended dressing, but it will still be yummy.

• 1 small clove garlic, minced
• 3/4 cup vegetable oil
• 1/4 cup white wine vinegar or clear vinegar
• 3 tablespoons Parmesan cheese, grated
• Honey to taste — start with 1/2 teaspoon
• 1/2 teaspoon dried oregano
• 1/8 to 1/4 teaspoon dry mustard
• Several sprigs of parsley, stems removed
• Salt and pepper to taste
• A dash of hot pepper sauce, optional

1. Whirl everything but salt and pepper in a blender until smooth. Add salt and pepper.
2. Store in refrigerator and shake
3. before using.

Ranch Dressing Recipe

Go by taste on ingredients. Let dressing sit at room temperature, then taste.
If you like a smooth dressing, give it a whirl in a blender.

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 3/4 to 1 teaspoon dried dill weed
• Several parsley sprigs, stems removed and minced
• 2 teaspoons fresh chives, chopped, or 1/2 teaspoon dried
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Lemon juice to taste — start with a couple of teaspoons

1. Whisk together all ingredients, or pour into a jar, cover, and shake.
2. Store in the refrigerator and shake before using.

Summer Cobb Salad Recipe

A sturdy iceberg is traditional for Cobb salad, but use what you like. A combo of romaine and iceberg is nice. As for ingredients, again, top with what you like.

• Lettuce in bite-sized pieces: your choice, enough to make a substantial bottom layer
• 3 cups cooked chicken (or protein of choice), chopped
• 1/2 pound bacon, cooked and crumbled
• 3 hard-boiled eggs, sliced
• Tomatoes: large, sliced; or grape or cherry tomatoes, halved
• 1 cup or so blue cheese, or your
• favorite crumbled or shredded cheese
• 1/2 small red onion, thinly sliced
• 1 avocado, peeled, pitted, and thinly sliced or diced (coat with lemon juice to prevent darkening)
• 1 cucumber, sliced or diced
• Olives — however many you want

1. Make a layer of lettuce on the bottom of a platter, plate, or totable container.
2. Make neat rows of chosen ingredients for toppings.
3. Dress right before serving or let folks dress their own.

Rita Heikenfeld comes from a family of wise women in tune with nature. She’s a certified modern herbalist, culinary educator, author, and national media personality. Most importantly, she’s a wife, mom, and grandma. Rita lives on a little patch of heaven overlooking the East Fork River in Clermont County, Ohio. She’s a former adjunct professor at the University of Cincinnati, where she developed a comprehensive herbal course. AboutEating.com column: rita@communitypress.com

Originally published in the June/July 2026 issue of Backyard Poultry and regularly vetted for accuracy.