½ cup olive oil
3 tablespoons freshly squeezed lemon juice
1 medium shallot minced
1 teaspoon finely grated lemon zest
1 tsp. finely chopped fresh basil, thyme, oregano, or tarragon (optional)
½ teaspoon coarse kosher salt, plus more to taste
1/8 tsp. freshly ground black pepper, plus more to taste
Combine all the ingredients in a jar with a lid.
Shake until dressing is combined.
Taste, adding more salt and pepper, as needed.
Refrigerate dressing until needed. (Dressing may be made 3 days in advance.)
Makes 4 main-course servings.