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.
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.
- jar with lid
- 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
- Add all ingredients to the jar, tighten lid and shake away!
Nutritional information is calculated online and should be used as a guide.
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