First of all, let's review the basic vinaigrette formula. The classic formula is 1 part vinegar to 3 parts olive oil. Put them in a cup, whisk them up, toss with your salad, and season with a little salt and pepper. It's a 1-minute cooking project.
Subsequently, one may also ask, what is the ratio of olive oil to balsamic vinegar?
Mild Salad Dressings/Vinaigrettes; mix 2 parts olive oil with 1 part balsamic vinegar.
Bold Salad Dressings; mix equal parts olive oil and balsamic vinegar.
Marinades (chicken, pork, beef, seafood, tofu, vegetable); mix equal parts olive oil and balsamic vinegar.
How long can you keep oil and vinegar dressing?
The "shelf life" of salad dressings varies somewhat. Generally, vinaigrettes can be kept refrigerated for up to 2 weeks. Dairy-based dressings, like buttermilk, and dressings made with fresh ingredients, like chopped onion, fresh herbs, tomato sauce and chopped hard-boiled egg, will keep up to 1 week.
Do you have to refrigerate olive oil and vinegar dressing?
If you are using the dressing on a regular basis, there is no need to refrigerate. The acidity in the vinegar should be enough to keep the dressing stable. However, if you add raw garlic or raw herbal leaves (chopped or otherwise), then I would refrigerate because these lower acidity and can spoil.