Oregano Vinaigrette
This zesty, aromatic Oregano Vinaigrette is perfect for fish, Italian chopped salads and Grilled Baby Peppers with Mozzarella! It’s the perfect accompaniment for Summer grilling – use it to marinade chicken or brush on your summer vegetables, it’s just the flavor boost your tastebuds and food need.
![dressing in jar](https://claudiastable.com/wp-content/uploads/2020/08/Oregano-Vinaigrette-32-683x1024.jpg)
This is super easy and comes together quickly like most of my dressings and vinaigrettes. I used dried Oregano because most of us have this as a staple in our pantry. Fresh is wonderful but it’s sometimes hard to find and it’s a much more intense flavor. Don’t get me wrong, I do like it in some dishes, but for this and for the ease, I used dried.
And what goes well with Oregano? Lemon. These two are a match made in kitchen heaven. Like this Oregano Vinaigrette, it has lemon. If you love citrus like I do, I have several dressings in my blog that use lemon or orange. There is a Easy Lemon Dijon Dressing and an Orange Honey Dressing that you will love.
Note: I took a photo of this recipe a few years ago and don’t know what magazine this was from. It was a while ago, but if you recognize it, let me know as I would love to credit the original publication.
Oregano Vinaigrette
August 2, 2020Equipment
- jar with lid
Ingredients
- 1/2 cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 1/2 tsp oregano dried
- 1 tsp lemon zest
- 1/2 tsp salt kosher
- 1/4 tsp pepper fresh ground
Instructions
- Add all ingredients to the jar, tighten lid and shake away!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com