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Combine ½ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 Tbsp. Dijon mustard, 1 Tbsp. pure maple syrup, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, ½ tsp. freshly ground black pepper, and ¼ tsp. garlic powder in a small glass jar or other container with a tight-fitting lid. Screw on lid or cover tightly and shake until emulsified. Do ahead: Vinaigrette can be made 1 month ahead. Keep covered and chill.
Add a dash of dried oregano, za’atar, an Italian seasoning blend, or other Mediterranean-leaning dried herbs. And, if you’re not in a red wine vinegar mood, the acid is interchangeable, be it white wine vinegar, lemon juice, balsamic vinegar, or apple cider vinegar. Whatever you do, do not reduce the salt. That’s the difference between salad feeling like a chore and a revelation.