This bright, tangy dressing whisks together red wine vinegar, Dijon mustard, and a touch of honey before a slow stream of extra-virgin olive oil brings everything into a silky, emulsified finish. Minced garlic and a blend of dried oregano, basil, and thyme give it that unmistakable Italian herb profile, while a pinch of red pepper flakes adds a subtle kick. Because it's built entirely on pantry staples and fresh whisking technique rather than any packaged bottled dressing, it's easy to keep the whole batch soy free from your own kitchen. It comes together in minutes and keeps well in the fridge for a week, so you'll always have a go-to vinaigrette for salads, marinades, or drizzling over roasted vegetables. Just give it a good shake before each use, since the oil and vinegar naturally separate on standing. This is a genuinely solid choice for anyone navigating a soy free kitchen without sacrificing flavor.
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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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