This bright, tangy dressing comes together in minutes with good olive oil, red wine vinegar, and a squeeze of fresh lemon juice for balance. Garlic, Dijon mustard, and a mix of dried oregano, basil, and thyme build serious flavor without relying on anything processed, while a pinch of red pepper flakes brings a gentle kick. A quick whisk or a good shake in a jar is all it takes to bring everything together into a glossy, well-emulsified dressing. It's a versatile staple for salads, marinades, or drizzling over roasted vegetables, and it's a solid choice to keep in an anti-inflammatory kitchen. Simple, fresh ingredients like these make it easy to dress up any meal without any guesswork.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.3 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
Combine the red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, basil, thyme, onion powder, sugar, red pepper flakes, salt, and black pepper in a small jar or bowl and whisk until the salt and sugar are fully dissolved.
Add the olive oil and whisk vigorously until the dressing is emulsified and opaque, about 30 seconds. Alternatively, combine everything in a jar with a tight-fitting lid and shake for 30–45 seconds until well blended.
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