Ingredients
14 cup extra virgin olive oil (or less)
1 tablespoon red wine vinegar
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Classic red wine vinegar — Italian dressings, marinades, sauces
Home wine making kit — carboy, airlock, hydrometer, bottles
Premium cold-pressed EVOO — finishing, dipping, raw applications
Instant aeration while pouring — no waiting for decanting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Classic red wine vinegar — Italian dressings, marinades, sauces
Home wine making kit — carboy, airlock, hydrometer, bottles
Premium cold-pressed EVOO — finishing, dipping, raw applications
Instant aeration while pouring — no waiting for decanting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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combine all ingredients in a small container and shake vigorously. chill in refrigerator at least 1 hour prior to serving (note: this is optional - you can use the dressing right away if you want to, but it usually tastes better if you let it sit for a while.) let dressing return to room temperature before serving. for the actual salad i use baby salad greens, kalamata olives, tomatoes, thinly sliced red onions, and goat cheese. prepare the salad/salad bowls with all of the greens, tomatoes, etc. ; but wait to add the dressing until just before serving.