Bright, tangy and a little fruity, red wine vinegar is my go-to for punchy dressings that make summer salads sing. Whisk it into an anchovy dressing for a classic Italian Panzanella Salad, or keep it simple with olive oil over juicy tomatoes, crisp cucumbers and red onion in a Cucumber and Tomato Salad. It brightens a make-ahead Mediterranean Orzo Pasta Salad with feta and olives, and it gives a bold, tangy kick to the dressing on an Artichoke Caesar-ish Salad with roasted artichokes and crispy beans.