Hint: It depends what you're putting that vinaigrette on.
Simply put: When you're making your own salad dressing, the type of vinegar you use matters. Why? Like all foods, they each have their own subtle flavor variations and levels of acidity. The best vinegar to use depends on your salad ingredients. Here's your cheat sheet.
Red or White Wine Vinegar
Among the most acidic (6–7%) and assertive. Great in salads with bold flavors (blue cheese, bacon, hearty greens).
Moderately acidic (5–6%) with subtle apple flavor. Pair with earthy or bitter veggies (e.g., beets or Brussels sprouts) that benefit from tart fruit taste.
Upgrade your salad with a simple, homemade vinaigrette:
Mild (4% acidity) and subtle. Ideal in salads with fruit or in citrusy dressings—its light tang enhances sweetness.
Complex, nutty, oaky flavor. Wide acidity range (4–8%) depending on producer. Its layered, nuanced flavor makes it versatile. Heavenly with tomatoes, fresh figs, or roasted peppers.