Combine all ingredients except for olive oil in a large mixing bowl.
Start whisking vigorously until combined and then, slowly drizzling in olive oil. (Drizzling in the oil slowly while whisking will help emulsify the oil and vinegar together.)
Once it's all incorporated, transfer the dressing into a container with a lid. You can use it right away to store for later.
I recommend giving the vinaigrette up to a day to sit before using it. This will help marinade all ingredients together for better flavor. (You can use the dressing right away if needed, of course.)
It is always best to store the dressing in the refrigerator. Even though there is no dairy ingredients in it, there is still a chance for contamination and growth of bacteria at room temperature. So store this vinaigrette in the refrigerator, in a glass container with an air-tight lid.
This vinaigrette should be good for up to 2 weeks when stored in the refrigerator. If you notice that some of the oil separated and solidified in the refrigerator, let it sit on the counter for 30-45 minutes to warm up or take off the lid and pop it in the microwave for just a few seconds. Shake it well before using.