This bright, punchy vinaigrette comes together in one bowl with a good whisk and a steady hand. Tangy red wine vinegar and Dijon mustard form the base, sharpened with fresh garlic, a touch of honey, and a mix of dried oregano, basil, and thyme that gives it that classic Italian herb flavor. A slow drizzle of extra-virgin olive oil while whisking pulls everything into a glossy, emulsified dressing with real body and cling. Red pepper flakes add a gentle kick, and a pinch of salt and pepper rounds out the seasoning perfectly. It keeps well in the fridge for a week, ready to shake up and drizzle over salads, grain bowls, or roasted vegetables whenever you need it. This one's an easy, reliable staple to keep stocked in a dairy free kitchen.
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Combine the red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, dried basil, dried thyme, red pepper flakes, salt, and black pepper in a small bowl and whisk together until the salt is dissolved and the mixture is uniform.
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened, with no visible separation.
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