Italian Deli Oil and Vinegar Drizzle
Equipment
- Small mixing bowl or mason jar with lid A mason jar is ideal if you want to shake the ingredients together and store it in the fridge.
- Whisk or Fork For mixing if using a bowl.
- Measuring spoons and cups Precision matters here, especially with the vinegar-to-oil ratio.
- Funnel (optional) If you're transferring the dressing to a bottle or jar for storage.
- Salad dressing bottle (optional) Great for easy pouring if you plan to use this frequently.
Ingredients
Extra virgin olive oil (½ cup)
- The backbone of the dressing. Go for high-quality EVOO with peppery notes.
Red wine vinegar (¼ cup)
- Adds the perfect acidic bite. You can substitute with homemade vinegar if you have some on hand for extra punch.
Dried oregano (1½ tsp)
- Essential for that classic sub shop flavor.
Garlic powder (½ tsp)
- Adds depth and warmth.
Onion powder (¼ tsp)
- Balances the tang of the vinegar with a subtle sweetness.
Salt (½ tsp)
- Use kosher or sea salt for better flavor distribution.
Black pepper (¼ tsp)
- Freshly cracked is best.
Crushed red pepper flakes (optional, ¼ tsp)
- For a slight heat that lingers.
Sugar (⅛ tsp, optional)
- Just a pinch to balance the acidity.
Dijon mustard (½ tsp, optional)
- Not always traditional but it emulsifies the oil and vinegar into a thicker drizzle and adds a hint of sharpness.
Instructions
Step 1: Combine the Seasonings
- In a small bowl or mason jar, combine the dried oregano, garlic powder, onion powder, salt, black pepper, red pepper flakes, and optional sugar. Mixing these dry ingredients first helps them disperse evenly throughout the liquid.
Step 2: Add Wet Ingredients
- Pour in the red wine vinegar and Dijon mustard (if using). Whisk vigorously to combine. Then slowly drizzle in the olive oil while whisking continuously. This will help emulsify the mixture and prevent separation.
- If you're using a jar, add all ingredients, seal with a lid, and shake vigorously for about 30 seconds until fully combined.
Step 3: Taste and Adjust
- Dip a piece of bread or lettuce into the mixture and taste. Adjust seasoning as needed—maybe a bit more vinegar for brightness, or a touch more salt for balance.
Step 4: Store or Use Immediately
- If not using right away, pour into a bottle or keep in the mason jar. Store in the refrigerator for up to a week. Shake before each use as the oil and vinegar will separate.