3 tbsp red wine vinegar
5 tbsp extra virgin olive oil
3 cloves garlic, crushed
1 tbsp chopped basil
1 tbsp chopped parsley
Salt to taste
A dash of freshly cracked black pepper
Put vinegar, salt and ground black pepper in a bowl. Whisk to combine.
Slowly add in olive oil, garlic, basil and parsley, whisking constantly until the dressing is well blended.
Check seasoning. This vinaigrette can be refrigerated for 3–4 days.