• Add the red wine vinegar, lemon juice, Greek seasoning, Dijon mustard, kosher salt, and crushed red pepper, if using, to a jar with a tight-fitting lid. Cover and shake well to dissolve the salt and thoroughly combine the ingredients.

  Add the olive oil, cover tightly, and shake vigorously until the vinaigrette is thoroughly combined and emulsified.

  Let the dressing rest for at least 15 minutes to give the dried herbs time to soften and release their flavor. Shake well again before serving.

Notes

• My homemade Greek seasoning blend does not contain salt, so this recipe includes ½ teaspoon of kosher salt. If you are using a store-bought Greek seasoning blend that contains salt, reduce or omit the additional salt as needed.

  The vinaigrette will naturally separate as it sits. Shake well before each use.