This bright, tangy dressing comes together in minutes with good extra-virgin olive oil, a sharp hit of red wine vinegar, and a squeeze of fresh lemon juice for balance. Dried oregano, basil, and thyme bring that classic Italian herb blend to life, while garlic powder and onion powder add depth without any chopping required. A pinch of red pepper flakes is there if you want a little heat, and black pepper rounds out the flavor nicely. Just shake it in a jar until glossy and emulsified, and you've got a versatile dressing ready for salads, marinades, or drizzling over roasted vegetables. It keeps well in the fridge for a week, making it an easy homemade staple for anyone watching their sodium intake and wanting full control over what goes into their food. Simple, punchy, and endlessly useful — this is the kind of dressing you'll want on hand all the time.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Combine the red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano, dried basil, dried thyme, salt, black pepper, and red pepper flakes (if using) in a small jar or bowl and stir until the salt dissolves.
Add the olive oil. If using a jar, seal the lid and shake vigorously for 20–30 seconds until the dressing is emulsified and opaque. If using a bowl, whisk briskly until fully combined.
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