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This vinaigrette is ready to use immediately after shaking.
Store any leftovers in the refrigerator for up to 10 days.
If the olive oil solidifies when chilled, simply leave the jar at room temperature for a few minutes, then shake again before serving.
Variations:
Herb twist: Add a pinch of dried basil or thyme for a different herbal note.
Spicy version: Include a pinch of crushed red pepper flakes for a subtle kick.
Creamy Greek vinaigrette: Whisk in a spoonful of plain Greek yogurt for a creamier texture.
FAQ:
Q: Can I make this vinaigrette without mustard?
A: Yes! Dijon mustard helps emulsify the dressing, but you can leave it out if needed — just shake a little longer to mix the oil and vinegar.
Q: How can I make the vinaigrette last longer?
A: Make sure you always use clean utensils when serving and keep the vinaigrette tightly sealed and refrigerated.
Q: What else can I use this vinaigrette for besides salads?
A: It's excellent as a marinade for chicken, fish, or vegetables, and can even be drizzled over grain bowls for extra flavor.
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