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Mediterranean Salad Dressing (Golden Herb Vinaigrette)

Mediterranean salad dressing with a golden, emulsified vinaigrette texture made by slowly whisking olive oil into vinegar, Dijon, and garlic. Fresh basil, parsley, oregano, plus minced olives and capers create visible herb flecks in every pour.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 165
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 base
  1. Combine red wine vinegar, Dijon mustard, and minced garlic in a bowl. Whisk together well until smooth and slightly thickened, with no mustard streaks.
Emulsify the vinaigrette
  1. Slowly add extra virgin olive oil while whisking continuously to create a golden emulsion. Continue whisking until the dressing looks creamy and cohesive rather than separated, with visible flecks.
Add herbs and briny mix-ins
  1. Stir in basil, parsley, oregano, kalamata olives, and capers. Mix until the herbs and flecks are evenly distributed throughout.
Season, store, and serve
  1. Season with salt and black pepper, then taste and adjust flavors as needed. Add more salt for punch or more pepper for heat, if desired.
  2. Transfer the dressing to a glass jar and refrigerate for up to one week. Shake well before serving so the emulsion stays blended.

Notes

Pro tip: add the olive oil slowly at first so the vinaigrette emulsifies into a creamy, golden dressing with visible herbs. Store in a sealed glass jar in the refrigerator for up to 1 week; shake before each use. Freezing is not recommended because the oil can separate. If you want a lighter option, use half olive oil and half a neutral oil for a gentler flavor while keeping the same herb and briny mix-ins.