This dressing whisks together extra-virgin olive oil, red wine vinegar, and a bright hit of fresh lemon juice, then leans on dried oregano, basil, and thyme for that classic herby depth. A pinch of garlic powder and onion powder rounds out the savory notes, while black pepper and optional red pepper flakes bring just enough heat to keep things interesting. Shake it up in a jar until it turns glossy and opaque, and you've got a punchy, well-balanced vinaigrette ready in under a minute. Every ingredient here is a whole, recognizable one — nothing processed, nothing mysterious — which makes it a natural fit for an anti-inflammatory kitchen. It keeps well in the fridge for a week, so it's easy to have on hand for salads, roasted veggies, or a quick marinade whenever you need a fresh, herb-forward flavor boost.
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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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