¾ cup SOOC Extra Virgin Olive Oil
¼ cup SOOC Balsamic Vinegar
SOOC Bread Dip Seasoning
SOOC Greek Seasoning
SOOC Smoked Garlic Sea Salt
SOOC Sicilian Sea Salt
Combine the Extra Virgin Olive Oil and balsamic vinegar of your choice in a container with a good-sealing lid. Add a big pinch of sea salt, a few grinds of black pepper, or other spices and seasonings. Secure the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.
This vinaigrette will keep on the counter for several weeks. Refrigerate if you added any fresh ingredients. The oil and vinegar will separate a few minutes after shaking — shake to recombine before dressing your salad.
Note: To make more or less vinaigrette, stick to a rough ratio of 3 parts extra virgin olive oil to 1 part balsamic vinegar, and scale up or down accordingly. Smaller amounts can be easily whisked together in a small bowl and poured immediately over the salad.