Why Your Salad Dressings Never Taste as Good as Store-Bought

You’ve got fresh greens, colourful vegetables, and maybe even some roasted tofu.

Then you pour over your homemade dressing, excited—and somehow, it still tastes dull. Too sharp, too flat, or just not right.

Let’s fix that.

Store-bought dressings succeed because they’re precisely engineered. But you can absolutely do better at home—with real ingredients, better balance, and way more flavour.

Here’s why yours might be falling short—and how to transform them into something crave-worthy.

🧂 1. You’re Not Balancing the Flavour Triangle

Every good dressing balances fat, acid, and seasoning.

Start with:

• 3 parts fat (olive oil, tahini, avocado oil)

• 1 part acid (vinegar, citrus juice)

• Seasonings: salt, pepper, garlic, mustard, nutritional yeast, etc.

From there, tweak:

• Too sharp? Add more oil.

• Too flat? Add acid or salt.

• Still dull? Try umami (miso, soy sauce) or sweetness (maple syrup, dates).

🎯 Tip: A pinch of sugar or a splash of tamari can save a struggling dressing.

🌀 2. It’s Not Emulsified

Homemade dressings often separate. Store-bought ones don’t.

How to fix it:

• Add mustard, tahini, aquafaba, or nut butter as a natural emulsifier

• Blend or whisk vigorously

• Let it rest—emulsions settle into flavour

💡 Oil + water don’t mix—until you give them a reason to.

🥣 3. It’s Lacking Texture and Body

Watery dressing = limp salad. You want cling and creaminess.

Solutions:

• Blend in soft tofu, soaked cashews, or avocado

• Use tahini or almond butter for the body

• Add silken tofu for creaminess without heaviness

🥄 A thick dressing coats, carries, and completes.

🧄 4. You’re Not Layering Flavours

Store-bought dressings include subtle depth from herbs, spices, and aromatics.

Boost your blends with:

• Garlic, shallot, or ginger paste

• Smoked paprika or toasted sesame oil

• Fresh herbs like dill, basil, mint

Let your dressing sit 10–15 minutes before serving. The flavours meld.

👃 5. You’re Forgetting Fragrance

Aroma affects how we perceive taste. Many homemade dressings miss this sensory layer.

Tips:

• Use zests (lemon, lime, orange) for top notes

• Add toasted spices or a drop of aromatic oil (basil, coriander seed)

• Finish with fresh herbs for a lift

🌿 A fragrant dressing wakes up the whole salad.

🧠 Final Thought: A Good Salad Deserves a Great Dressing

A dressing should be more than wet leaves insurance. It should sing.

Master the balance. Embrace the emulsion. Don’t shy away from boldness.

Because once your dressing works, even plain lettuce becomes a craveable meal.

💬 What’s your go-to dressing formula? Ever discovered a weird combo that totally worked? Share your tips—we’re all chasing that perfect pour.