Summer may not be over quite yet but it is definitely winding down.  My CSA boxes are still full of delicious produce so as far as I’m concerned it is still summer!  Got that, Mother Nature?

When I get my boxes overflowing with all that yumminess I just hate to cook it too much.  It is all at its best raw, in my opinion.  What’s the best way to enjoy some raw summer produce?  A big awesome salad.  And what goes best with a big awesome salad?  Homemade awesome salad dressing.  Bottled dressing is for chumps.  Yeah, I said it.  Once you make it yourself, you’ll never see the need to buy it bottled again.  Really.  If you can handle shaking a bottle of store-bought dressing, you can handle making your own.

Here is my simple formula for a great vinaigrette.  You can change the vinegar, the oil, and the seasoning to make it different each time.

Ingredients:

3 parts oil to 1 part vinegar is the standard formula for vinaigrette. I usually add a little extra vinegar because I like a strong flavored dressing.   Some vinegars are stronger in flavor than others, so play around with it.  You can always add more oil or vinegar if you need to balance it out to your taste.

• 3/4 cup olive oil
• 1/4 cup vinegar — Balsamic is my go-to vinegar for dressings.  I also have this delicious peach white balsamic that I got at Lebherz Oil & Vinegar Emporium in Frederick.  You can use red wine vinegar, rice wine vinegar, whatever you have on hand that you think it is tasty.
• 1 tbsp minced garlic — if you have a garlic press, this is a piece of cake.  I don’t recommend granulated garlic for this just because I think you can feel the grit in your salad.  Your choice though.
• 1/2 tsp salt
• 1/2 tsp pepper
• (For a really delicious balsamic vinaigrette, add 2 tsp brown sugar.)

Combine all of the ingredients in a bottle or container and shake creating an emulsion.  You can use a tupperware container, an old salad dressing bottle, or buy a designated bottle.  Fancy chefs whisk it all into an emulsion, but I’m not that skilled.  Shaking it does the trick.

Here’s the secret: Make the dressing a few hours before you need it and let it sit in the fridge.  I think that lets the garlic really infuse the dressing making it even more flavorful.

And that’s it!  Add some dried herbs, use roasted garlic, sprinkle in some spices, try infused oils, flavored vinegars, lemon juice instead of vinegar, whatever you can think of to make this dressing new every time.  Hear me now: YOU WILL NEVER NEED TO BUY SALAD DRESSING AGAIN.

Go enjoy the last few weeks of summer!  Here is a delicious salad to pour your homemade dressing on:

• Tomatoes — You can choose whatever kind you like best.  I think we had some red tomatoes and some heirlooms.
• Peaches — I love white peaches.  Your choice, though.
• Cucumber — just for crunch
• Watercress — This is a peppery green.  Arugula would’ve been great too.  Or go with whatever kind of lettuce you like.  Or skip the lettuce.  Whatever.

Toss all together.  I let my dinner guests pour their own dressing, but you could dress the whole thing if you want.  You could also skip the lettuce and just toss the tomatoes, peaches, and cucumbers in a little dressing.  Go crazy!