This bright, tangy dressing comes together in minutes with red wine vinegar, a good drizzle of extra-virgin olive oil, and a spoon of Dijon mustard and honey for balance. Dried oregano, basil, and thyme bring that classic herby backbone, while a pinch of red pepper flakes adds just enough warmth to keep things interesting. Whisking the oil in slowly is the trick to getting that glossy, emulsified texture with no separation, so every spoonful coats greens evenly. It keeps well in the fridge for a week, ready to shake up and drizzle over salads, roasted vegetables, or grilled chicken whenever you need it. Made this way, it's an easy, flavor-packed staple to keep on hand for a low FODMAP kitchen.
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A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/8 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
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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