Step 1

Combine all ingredients except for olive oil in a large mixing bowl.

Step 2

Start whisking vigorously until combined and then, slowly drizzling in olive oil. (Drizzling in the oil slowly while whisking will help emulsify the oil and vinegar together.)

Step 3

Once it's all incorporated, transfer the dressing into a container with a lid. You can use it right away to store for later.

Step 4

I recommend giving the vinaigrette up to a day to sit before using it. This will help marinade all ingredients together for better flavor. (You can use the dressing right away if needed, of course.)

Step 5

It is always best to store the dressing in the refrigerator. Even though there is no dairy ingredients in it, there is still a chance for contamination and growth of bacteria at room temperature. So store this vinaigrette in the refrigerator, in a glass container with an air-tight lid.

Step 6

This vinaigrette should be good for up to 2 weeks when stored in the refrigerator. If you notice that some of the oil separated and solidified in the refrigerator, let it sit on the counter for 30-45 minutes to warm up or take off the lid and pop it in the microwave for just a few seconds. Shake it well before using.