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This lets the minced garlic and dried herbs sit in the red wine vinegar for a few minutes before whisking in the oil, giving them time to soften and release more flavor into the acidic base than if everything were combined all at once. A classic three to one ratio of oil to vinegar keeps the dressing balanced, rich enough to coat greens without the sharp vinegar overpowering every bite.
Per serving
150kcal
Calories
1g
Carbs
17g
Fat
Prep Time
10 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a small bowl, combine the red wine vinegar, minced garlic, dried oregano, and dried basil.
Let sit for 5 minutes to allow the garlic and herbs to infuse into the vinegar.
While whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified.
Stir in the Dijon mustard, salt, and pepper.
Whisk once more before using, or transfer to a jar and store in the fridge.
Let the Garlic and Herbs Steep First: Giving them a few minutes in the vinegar before adding oil lets them release more flavor into the acidic base of the dressing. Stick to a Classic Oil to Vinegar Ratio: Roughly three parts oil to one part vinegar keeps the dressing balanced, rich enough to coat greens without the acidity overwhelming everything. Use Good Quality Olive Oil: Since it makes up the bulk of this simple dressing, a flavorful extra virgin olive oil makes a real difference in the final taste.
This brief steeping time softens the raw bite of the garlic and lets both it and the dried herbs infuse more flavor into the acidic vinegar base before the oil is added.
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