This bright, punchy vinaigrette comes together in minutes with red wine vinegar, fresh lemon juice, and a generous pour of extra-virgin olive oil, seasoned with dried oregano, basil, and thyme for that classic Italian herb blend. A shake in a sealed jar is all it takes to emulsify everything into a tangy, opaque dressing that clings beautifully to crisp greens, pasta salads, or grilled vegetables. Garlic powder and onion powder add depth without any chopping, while a pinch of red pepper flakes brings optional heat if you want it. It keeps well in the fridge for up to a week, so it's easy to shake up a batch and have a go-to dressing on hand all week long. This one is a solid choice for a gluten free kitchen, giving you big flavor without any fuss.
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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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