This red wine vinaigrette recipe takes less time to make than dashing to the supermarket by a long shot. All you need are a few simple ingredients—like extra-virgin olive oil, red wine vinegar, Dijon mustard, and maple syrup—plus a mason jar or airtight container. In minutes, the players will coalesce, ready to turn literally any salad into your favorite salad, whether it’s a simple green salad (romaine, radicchio, endive, spinach—anything works), something more substantial (like a veggie-loaded chopped salad, grain salad, or pasta salad), or even a heap of chopped cucumbers or tomatoes.

While a more traditional vinaigrette calls for three parts oil to one part acid, this version tips the ratio to two-to-one for more brightness and contrast. If you are a member of Team Tangy, like me and many of my coworkers, you could even push it one step further: Drop the extra-virgin olive oil from ½ cup to ⅓ cup, and leave everything else the same. While some homemade salad dressing recipes call for additions like minced shallot or fresh herbs, this no-prep approach is just as flavorful. The result is confident in its minimalism.