Italian Vinaigrette

Italian Vinaigrette

This recipe is gluten free.


  • 1/4 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1 tsp Dijon mustard
  • 2 tbsp chopped fresh oregano
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsely
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste


  1. Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.