This vinaigrette comes together fast with a good whisk and a steady hand while drizzling in the olive oil, giving you a glossy, emulsified dressing with zero separation. Red wine vinegar and Dijon mustard build a tangy base, while minced garlic, oregano, basil, and thyme bring that unmistakable Italian herb flavor to every drop. A touch of honey rounds out the sharpness, and red pepper flakes add just enough heat to keep things interesting. It's the kind of dressing that turns a plain bowl of greens into something worth eating, and it keeps well in the fridge for whenever you need a quick salad fix. Simple, whole ingredients and a shake-before-using formula make this a smart staple for a Paleo 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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