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    "home" » Recipes » Salads

    Tangy Homemade Dill Dressing (Better Than Store-Bought!)

    Modified: May 18, 2025 · Published: May 12, 2023 bySophie Viau

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    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

    Jump to:
    • The ingredients
    • How to make the dill salad dressing - step by step
    • Pro Tips
    • Variations
    • What to Serve It With
    • Storage Tips
    • FAQ
    • Salad and dressing
    • Dill Salad Dressing

    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

    Can I use fresh dill instead of dried?

    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.

    Can I make this oil-free?

    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.

    Can I freeze homemade dressing?

    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

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      Easy and Creamy 4 Ingredient Macaroni Salad
    • steakhouse potato salad serve in a white bowl
      Creamy Steakhouse Potato Salad with Bacon and Dill
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    • A white bowl filled with chopped kale and cabbage salad, garnished with two lemon slices, sits on a wooden table next to a spoon and another bowl in the background.
      Chopped Kale and Cabbage Salad with Fresh Herb Dressing
    dill salad dressing in a small white bowl with a spoon.

    Dill Salad Dressing

    Sophie Viau
    This homemade dill dressing is a sweet and tangy vinaigrette made with pantry staples, perfect for salads, veggies, grain bowls, and more. Quick, easy, and full of bold flavor!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Course Dressing
    Cuisine internationnal
    Servings 1.5 cups
    Calories 141 kcal

    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.

    Nutrition

    Calories: 141kcalCarbohydrates: 4gProtein: 0.1gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 204mgPotassium: 20mgFiber: 0.1gSugar: 3gVitamin A: 84IUVitamin C: 1mgCalcium: 8mgIron: 0.1mg
    Keyword easy
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    5 from 6 votes (6 ratings without comment)

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    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

    More about me

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