Description
A bright, tangy vinaigrette that elevates salads, veggies, and grilled proteins.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1 clove garlic, minced (or 1/2 teaspoon garlic paste)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon Dijon mustard (optional)
- Pinch of sugar or 1/4 teaspoon honey (optional)
- Squeeze of lemon juice (optional)
Instructions
- Measure olive oil and red wine vinegar into a medium bowl or a clean jar with a tight lid.
- Add dried oregano and the minced garlic. If using Dijon, add it now.
- Season with about 1/2 teaspoon salt and 1/4 teaspoon black pepper to start; adjust later.
- Whisk vigorously until the oil and vinegar look slightly combined. If using a jar, secure the lid and shake hard for 20-30 seconds.
- Taste and adjust: add more salt, pepper, or a pinch of sugar to balance acidity.
- Let the dressing sit at room temperature for 10-20 minutes before serving to let flavors meld. Shake or whisk again just before drizzling.
Notes
For a classic vinaigrette, no cooking is required. Adjust seasoning based on your taste preference.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mediterranean