Looking for the perfect dressing that’s tangy, a little sweet, herbaceous, and totally addictive? Say hello to this homemade dill dressing—your new go-to for salads, grain bowls, roasted veggies, and so much more.
Made with simple pantry staples and dried dill weed, this easy vinaigrette takes just 5 minutes to whisk together but packs serious flavor. It’s light, fresh, and has that sweet-tangy balance that keeps you coming back for more.
If you’re a fan of bold, zippy salad dressings, this one is going to become a staple in your fridge. Plus, it’s naturally dairy-free, vegan, and made without any weird additives or preservatives. Once you try homemade, there’s no going back to bottled!
If you love homemade salad dressing be sure to check out this Simple Fresh Herb Vinaigrette and this Green Goddess Salad
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The ingredients
You will need these simple ingredients to make this recipe
- Canola Oil: Light in flavor and great for emulsifying. You can also use avocado oil or light olive oil, but steer clear of extra virgin olive oil if you don’t want it to overpower the dill.
- Rice Vinegar: Milder and a little sweeter than other vinegars, making it a perfect base. White wine vinegar also works well.
- Maple Syrup: Adds a natural sweetness and a touch of richness. Honey can be substituted if you prefer.
- Paprika: Gives this dressing a warm, mellow depth. You could swap for smoked paprika for a twist.
- Dill Weed: Dried dill weed keeps it pantry-friendly. If you’ve got fresh dill, use about 1 tablespoon finely chopped.
- Dijon Mustard: Helps the dressing emulsify and adds a tangy bite.
- Lemon Juice: Brightens everything up! Use fresh-squeezed if you can.
See recipe card for quantities
How to make the dill salad dressing - step by step
In a bowl or a mason jar add all the ingredients
Whisk or give it a good shake to combine all the ingredients together.
Taste and adjust the seasoning if necessary.
note: you can also use the food processor if you want a smoother texture.
Pro Tips
- Shake it up right before serving! Because it’s a vinaigrette, the oil and vinegar will separate in the fridge. A quick shake brings it all back together.
- Taste and tweak. If you like a sweeter dressing, add another teaspoon of maple syrup. Want more tang? A splash more lemon juice will do the trick.
- Let it rest. The flavor develops even more after a few hours in the fridge.
Variations
- Creamy Dill Dressing: Add ¼ cup of plain Greek yogurt or sour cream for a thicker, creamy version.
- Garlic Dill Dressing: Mix in 1 finely minced garlic clove or ¼ teaspoon garlic powder.
- Spicy Dill Dressing: Add a pinch of red pepper flakes or a dash of hot sauce to give it a kick.
- Fresh Herb Mix: Swap half the dill with fresh parsley, chives, or tarragon for a garden herb twist.
What to Serve It With
This dressing is super versatile! Here are a few of my favorite ways to use it:
- Salads: It’s magic on leafy greens, pasta salads, cucumber-tomato salads, or even slaws.
- Grain Bowls: Drizzle over farro, quinoa, or rice bowls with roasted veggies and chickpeas.
- Veggie Dip: Use it as a dip for carrots, cucumber sticks, or bell peppers.
- Roasted Veggies: Toss with warm roasted potatoes, cauliflower, or green beans right before serving.
Storage Tips
- Store the dressing in a sealed mason jar or container in the fridge.
- It will keep for up to 7-10 days.
- Shake or whisk before each use—especially if it's been chilling a while, as natural separation is normal.
FAQ
Yes! Substitute 1 teaspoon dried dill with 1 tablespoon fresh chopped dill. Just keep in mind that fresh herbs might reduce the dressing’s shelf life slightly.
You can try using ¾ cup of unsweetened plain Greek yogurt or blended silken tofu in place of the oil. The flavor will change, but it’ll still be creamy and delicious.
Vinaigrettes like this one don’t freeze well due to the separation of oil and acid. It’s best to keep it refrigerated and use it within a week.
Salad and dressing
Dill Salad Dressing
Equipment
- Mason jar with lid or mixing bowl
- Whisk (if using a bowl)
- Measuring cups and spoons
- Funnel (optional, for easy pouring)
Ingredients
- ¾ cup canola oil
- ½ cup rice vinegar or white wine vinegar
- 2 tablespoons fresh lemon juice
- 3 tablespoons maple syrup
- 1 teaspoon sweet paprika
- 2 teaspoons Dijon mustard
- 1 teaspoon dill weed
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a mason jar (or bowl), add all of the ingredients: canola oil, vinegar, lemon juice, maple syrup, paprika, Dijon mustard,
- Secure the lid tightly on your jar and shake it vigorously until everything is well emulsified. If you're using a bowl, whisk until the dressing looks smooth and cohesive.
- Store in the refrigerator for at least 15 minutes to let the flavors mingle. Before each use, shake or stir to recombine.
Notes
- Make a double batch—it goes fast!
- Pair it with grilled chicken, fish, or even drizzle it on sandwiches.
- Let it sit for 15–30 minutes before serving for maximum flavor infusion.
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