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Mediterranean Salad Dressing

Mediterranean salad dressing with a golden, emulsified vinaigrette texture and visible herb flecks. Made by whisking Dijon, garlic, and red wine vinegar, then slowly streaming in olive oil for a stable, pourable dressing.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Red wine vinegar
  • 0.25 cup Red wine vinegar
Dijon mustard
  • 1 tbsp Dijon mustard
Minced garlic
  • 1 tbsp minced garlic
Extra virgin olive oil
  • 0.5 cup extra virgin olive oil
Fresh basil, chopped
  • 2 tbsp fresh basil, chopped
Fresh parsley, chopped
  • 2 tbsp fresh parsley, chopped
Fresh oregano, chopped
  • 1 tbsp fresh oregano, chopped
Kalamata olives, minced
  • 2 tbsp kalamata olives, minced
Capers, minced
  • 1 tbsp capers, minced
Salt
  • 0.25 tsp salt
Black pepper
  • 0.125 tsp black pepper

Method
 

Make the vinaigrette
  1. Whisk together red wine vinegar, Dijon mustard, and minced garlic until fully combined and slightly thickened.
  2. Slowly stream in extra virgin olive oil while whisking continuously to form a golden emulsion with visible herb-ready consistency.
  3. Stir in chopped basil, chopped parsley, chopped oregano, minced kalamata olives, and minced capers.
  4. Season with salt and black pepper, then taste and adjust the balance as needed.
Store and serve
  1. Transfer the dressing to a glass jar and refrigerate for up to one week.
  2. Shake well before serving so the herbs and flecks distribute evenly over the vinaigrette.

Notes

Pro tip: add the olive oil very gradually at first while whisking to keep the emulsion stable and glossy. Store covered in the refrigerator up to 1 week; freeze no. For a lighter option, use half olive oil and half a neutral oil (or use only 1/4 cup olive oil) and reduce additional salt to keep the flavor bright.