Equal parts balsamic vinegar and roasted walnut oil.*
This is insanely delicious, discovered totally by accident. When I say “equal parts,” I mean for one or two people-- 1-2 tablespoons of each ingredient, whisked together right in the bowl. If you’re making salad for the block party, you may want to experiment with the proportions.
What are your favorite “mix in the bowl” dressings?
*This can be found in the regular grocery store near the olive oil and artisan oils.
You can infinitely play around with O+V combinations, add salt, pepper, (a bit of) sugar, garlic, herbs…one trick is to add a bit of dijon mustard, which will act as an emulsifier (help the oil and water to combine - mayonnaise or honey can also be used, depending on the desired outcome.)
I know. I’m asking about YOUR favorite. 
This is slightly more complicated than yours, but still dead simple and hands down my favorite salad dressing ever.
It tastes just like a great balsamic, you don’t really get a strong “soy” flavor, but the umami from the soy and garlic makes it super awesome. I add a tsp of honey to the linked recipe and frequently sub out shallot for whatever I have on hand (read, a little onion or scallion whites) or just leave them out if I don’t have them (I try to keep them handy though.)
My favorite ‘easiest’ salad dressing is just cracked black pepper and a squeeze or two of lemon juice.
Not mix in the bowl, but I do it in a measuring cup.
4 part Yoghurt, 1 part tahini, garlic, and 1 part lemon juice. S+P. Maybe some water or olive oil for consistency.
My recent favourite:
Minced garlic (1-2 cloves)
Salt
Pepper
Olive oil (1-2 tbls)
Juice of half a lemon
Tahini (1-2 tbls)
You’ll find that the tahini may bind into a thick paste once you add the lemon juice, so just add a little water while stirring until you get the consistency you like.
One container of plain greek yogurt, 1 avocado, juice of 1 lime, and some garlic and white pepper, sometimes tarragon, add 1T of white wine vinegar and feed it to the Ninja. Add water if too thick.
More pepper. Good pepper. That’s what.
i like equal parts sour cream and herdez canned salsa (any of them will do)
Wow. These are great.
Here’s one for summer, but you do need to remember to do it the night before:
Citrus Basil Vinaigrette
All measurements are approximate. Adjust to your personal taste. I like this with lemon juice, but I’ll bet orange would be nice, too.
¼ c olive oil
1 TB Honey
1 tsp Dijon mustard
salt & pepper
Juice of one lemon
Bruised ½ c basil leaves
Mix all and steep overnight, unrefrigerated. Remove basil before serving.
ETA: Oops. Missed your wish for “mix in the bowl” recipes. This one’s still worth the effort. 
No prob. I’m not a stickler for such things.
“Belly Burner” dressing:
1/2 cup apple cider vinegar
1/4 cup of raw honey
1/4 cup of olive oil
1 tablespoon of lemon juice
1 tablespoon of finely minced garlic (easier to buy it minced in a jar)
salt and pepper to taste
The dietary traditions chez -99 suggest that the salad part of “salad dressing” is a polite fiction. How does your preparation perform on a seasoned French Fry from Rally’s/Checkers?
For those watching their sugar or carbs (and not fat:)):
2T Apple cider vinegar
2T olive oil
1/2 cup mayo
1t onion powder
1/2t salt
1/2t black pepper
2 packets stevia (I know)
2T poppy seeds
It’s best with a spinach salad with red onions, bacon and feta
I sense that that is a challenge, my friend!
I think it tastes good on cardboard, so prolly no prob.
Put tahini in a blender. Add olive juice and whir until you have achieved your desired consistency and flavor.
I’m not sure it would be everyone’s favorite (and you probably do need the blender, not just a bowl and whisk) but I like it.
Do you mean olive OIL? Or maybe olive BRINE? Or is there something called olive juice that I don’t know about but now I want some?
My fav is a creamy dressing that’s really good on a butter lettuce/tomato/red onion salad:
To dress two salads:
A blob of mayo (Best Foods, of course) - like 3-4 tablespoons
a smaller blob of Grey Poupon - 1 or 2 teaspoons, to taste
Champagne vinegar to make it liquidy (sub white wine vinegar if you have to)
1-2 packets splenda to taste
Salt and black pepper