When it comes to salad dressing, I like to keep it simple. If I can't throw it all in a blender, give it a whirl, I don't want to be bothered with it! So none of my recipes need any fancy tools except a blender! In fact, you could just put it all in a mason jar and shake it! It would also work with any kind of salad dressing shaker as well.
A lot of salad dressing recipes call for fancy oils, but unless you have a personal preference for oils and want to use something difference, I always just use extra virgin olive oil in all my dressings that call for oil or salad oil. I have never had issues with flavor. Next in regards to vinegar. While you can use any vinegar really, I keep mine to either Red Wine Vinegar, Balsamic Vinegar, or Rice Vinegar. For this recipe, I have tried them all, and it tastes the best (we think anyway) with Red Wine Vinegar. I have also tried using different infusion versions of Red Wine Vinegar in it (pomegranate is my favorite version) and it's delightful. The only vinegar substitution I recommend for this particular recipe, would be plain white vinegar.
Here's the recipe--just 8 ingredients!