Red wine vinaigrette, no mustard

I was aiming for the taste of the vinaigrette at Buddy's Pizza, but mine doesn't separate as much as theirs.

I use this for an antipasto salad, with romaine lettuce, provolone cheese, salami and canned garbanzo beans.

I was aiming for the taste of the vinaigrette at Buddy's Pizza, but mine doesn't separate as much as theirs.

I use this for an antipasto salad, with romaine lettuce, provolone cheese, salami and canned garbanzo beans.

I was aiming for the taste of the vinaigrette at Buddy's Pizza, but mine doesn't separate as much as theirs.

I use this for an antipasto salad, with romaine lettuce, provolone cheese, salami and canned garbanzo beans.

I was aiming for the taste of the vinaigrette at Buddy's Pizza, but mine doesn't separate as much as theirs.

I use this for an antipasto salad, with romaine lettuce, provolone cheese, salami and canned garbanzo beans.

Ingredients

No cooking

1-2 quarts

No cooking

1

Decide how strong you like your vinaigrette. Traditional would be three times as much oil as vinegar. I like it much stronger, and it's less fattening that way. I make this in a 1 quart mason jar, and fill it with oil as the last ingredient, leaving enough room to shake it up.
2

Put everything together and mix. If you can fit it in a sealed jar, shake it up; otherwise, use a whisk.
3

Let sit for 30 minutes before using. It will keep several weeks in the refrigerator after that.