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Hint: It depends what you're putting that vinaigrette on.

Cooking Light
April 11, 2018

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).

RELATED: These 3 Homemade Vinaigrettes Will Change the Way You Think About Salad Dressing

Cider Vinegar

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:

Rice Vinegar

Mild (4% acidity) and subtle. Ideal in salads with fruit or in citrusy dressings—its light tang enhances sweetness.

Sherry Vinegar

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.