A zesty homemade vinaigrette made with olive oil, red wine vinegar, garlic, and herbs. Perfect for pasta salads, green salads, or marinating veggies.

½ cup extra virgin olive oil

¼ cup red wine vinegar

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon honey (optional)

2 garlic cloves, minced

1 teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

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In a medium bowl or jar with a tight-fitting lid, combine olive oil, red wine vinegar, and lemon juice.

Add Dijon mustard, honey (if using), and minced garlic. Whisk or shake well until combined.

Sprinkle in oregano, basil, onion powder, crushed red pepper flakes, salt, and black pepper.

Whisk or shake again until the dressing is fully emulsified.

Taste and adjust seasoning with more salt, lemon juice, or honey as needed.

Store in the fridge for up to 1 week. Shake well before each use. Drizzle over pasta salads or green salads and toss to coat evenly.

Add grated Parmesan for a richer, umami-packed flavor.

Fresh herbs like parsley or basil add brightness.

Blend in sun-dried tomatoes or roasted red peppers for a bold variation.

Use agave or maple syrup instead of honey for a plant-based version.

Substitute red wine vinegar with white wine or apple cider vinegar for a milder taste.