Italian Vinaigrette

Name: Italian Vinaigrette
Total time: 600 s
Yield: about 1/3 cup
Cuisine: American
Ingredients: 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/4 teaspoon sugar; 1 little less than 1/2 teaspoon kosher salt; 1/8 teaspoon black pepper; 1 clove garlic, crushed (I take the clove out when I get the desired intensity of garlic flavor); 1 teaspoon minced shallots (but minced onion also works in a pinch); 3 Tablespoons red wine vinegar (but you could also use white wine or regular white vinegar); 1 Tablespoon water; 2-3 Tablespoons olive oil

x @cook_5886383

With all this heat and humidity going around, it's definitely salad season! I stopped using bottled dressings years ago and never looked back.

Once you have a handful of reliable recipes, and you taste the difference between the storebought stuff with all the gums, stabilizers, and preservatives needed to give it shelf life and the homemade stuff with nothing but the flavor of the oil, vinegar, and your seasonings of choice, you might not go back either. ;)

With all this heat and humidity going around, it's definitely salad season! I stopped using bottled dressings years ago and never looked back.

x @cook_5886383

With all this heat and humidity going around, it's definitely salad season! I stopped using bottled dressings years ago and never looked back.

Saved

Ingredients

10 minutes

about 1/3 cup

1 teaspoondried basil
1 teaspoondried oregano
1/4 teaspoonsugar
1little less than 1/2 teaspoon kosher salt
1/8 teaspoonblack pepper
1 clovegarlic, crushed (I take the clove out when I get the desired intensity of garlic flavor)
1 teaspoonminced shallots (but minced onion also works in a pinch)
3 Tablespoonsred wine vinegar (but you could also use white wine or regular white vinegar)
1 Tablespoonwater
2-3 Tablespoonsolive oil

Saved

Steps

10 minutes

1

Mix all ingredients except oil first, and stir until ALL the salt and sugar are dissolved, and then adjust the seasoning before adding the oil. A little more sugar if the vinegar's too acidic, a little more salt if needed - because it's hard to taste through the oil.
2

Add oil and remember to give it all a good stir just before dressing so you get an even distribution of oil and vinegar in your salad.
3

Enjoy!