Mediterranean Salad Dressing

Mediterranean salad dressing with a golden, herb-speckled vinaigrette texture created by whisking an emulsified olive oil base. Fresh basil, parsley, oregano, minced garlic, olives, and capers give it bold, bright flavor.

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Prep Time 5

Total Time 5

Servings: 6 servings

Course: Condiment

Cuisine: Mediterranean

Calories: 280

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

Whisk the base

Combine red wine vinegar, Dijon mustard, and minced garlic in a bowl. Whisk vigorously for about 30 seconds until the mixture looks smooth.
Slowly drizzle in extra virgin olive oil while whisking constantly to form an emulsion. Continue whisking for 1 minute, watching for a thicker, golden look.

Add herbs and briny bits

Stir in basil, parsley, oregano, kalamata olives, and capers. Mix until evenly distributed, with visible herb flecks throughout.
Season with salt and black pepper. Taste and adjust flavors as needed for a balanced tang and savoriness.

Chill and serve

Transfer the dressing to a glass jar and refrigerate. Store for up to one week, then shake well before serving.

Notes

Pro tip: when adding the olive oil, keep the whisk moving and pour slowly so the dressing turns golden and emulsified instead of separating. Refrigerate in a glass jar for up to 7 days; shake or stir again before serving. Freezer: no (herbs and olive/caper texture won’t hold up well). Dietary swap: for a gluten-free option, keep Dijon mustard labeled gluten-free.