This bright, tangy dressing whisks together olive oil, red wine vinegar, and fresh lemon juice for a bold, punchy base that clings nicely to greens and roasted vegetables alike. Minced garlic and a spoonful of Dijon mustard add depth and a little bite, while dried oregano, basil, and thyme bring that classic herby, sun-soaked flavor. A pinch of red pepper flakes and onion powder round things out with just enough warmth, and a touch of sugar balances the sharpness of the vinegar. Everything comes together in one jar with a good shake or a quick whisk, so it's ready in under a minute with no cooking required. It's a versatile, big-batch staple that keeps well in the fridge and fits easily into a dairy free kitchen.
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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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