This dressing may be used on anything, however, it is my “go-to” dressing when eating mozzarella & tomatoes with a little fresh basil!
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp minced garlic
- 2 tbsp honey (or monk fruit if you prefer less sugar)
- 1/2 tsp dried oregano
That’s all there is to it ..easy & breezy. I just mix all the ingredients together and shake it well in my OXO squeeze bottle.
And… since the majority of restaurants (yes, even the nice ones) use cheap (inflammatory) vegetable oils, I can take a little with me in these individual portable dressing containers (which make GREAT stocking stuffers!).