Beyond the simple blend of olive oil and wine vinegar lies a world of aromatic, palate-tingling, more complex vinaigrettes that can make salads come alive. Mediterranean authority Joyce Goldstein offers a dozen of her favorites, along with ideas for how to use them. Remember that vinaigrettes aren’t just for leafy greens; they make good marinades for meat and poultry and easy sauces for grilled or poached fish.

Sesame tahini: A blend of tahini, lemon juice, water and garlic, this dressing complements falafel; fried fish and shellfish; or salads with tomato, cucumber, cauliflower, green beans or eggplant.

Mint vinaigrette: Infuse fresh mint in lemon juice, then whisk in olive oil and a little vinegar. A refreshing and lively dressing for spinach salad, cooked carrots, citrus salad, asparagus, potatoes, seafood.

Toasted cumin vinaigrette: Use on chopped salad with avocado; eggplant; baked fish.

Anchovy garlic vinaigrette: From southern France and Italy, this combination complements bitter greens, salade Niçoise, boiled eggs, broccoli, cauliflower, tomatoes, grilled fish.

Oregano garlic vinaigrette: Spoon over grilled vegetables or swordfish. Use as a dressing for tuna salad, potato salad, rice salad, boiled cauliflower or broccoli. Marinate chicken before grilling.

Rosemary garlic vinaigrette: A strong taste, so use judiciously on bean salads or on grilled chicken or lamb chops. Made by warming chopped rosemary and garlic in olive oil, then straining. Whisk the seasoned oil with wine vinegar.

Pesto vinaigrette: Thin traditional pesto with olive oil and lemon juice or vinegar to make a dressing for poached salmon, eggs, potato salad, green beans, roasted peppers or a tomato and mozzarella salad. Fold it into mayonnaise for a sandwich spread.

Tapenade vinaigrette: Try on grilled vegetables, tuna, rice salads, broccoli and cauliflower, grilled fish.

Catalan vinaigrette: Made with oranges, orange zest, toasted almonds, anchovies, capers, olive oil and sherry vinegar, this dressing is superb on asparagus, artichokes, greens, an avocado and orange salad or cooked salmon.

Romesco: Spain’s famous roasted pepper and tomato sauce includes chopped nuts, garlic, olive oil and sometimes bread. It enhances just about everything: fried potatoes, asparagus, shellfish, salt cod. Or thin it for salad dressing.

Charmoula: A Moroccan recipe with paprika, cumin, garlic, cilantro, parsley, lemon juice or vinegar and olive oil, charmoula is a traditional marinade for fish, but try it also on grilled vegetables, cooked tuna or shrimp, bean salad or potato salad.

Harissa vinaigrette: Tunisia’s peppery sauce includes caraway, coriander and garlic. Thin with lemon juice and olive oil and use on beans, fish or chicken.