- ¼ cup extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 lemon, juiced
- 2 cloves garlic, smashed with side of your knife then peeled*
- 1 tsp. dried oregano leaves
- 3 pinches of salt
- 10-15 grinds black pepper
This makes a little bit of dressing: 1/2 c. Double it to have plenty for the week! Also, I forgot the lemon in the photo, but I did use it.
*Recipe author’s note: the garlic flavor gets stronger the longer the vinaigrette sits, so if serving the vinaigrette immediately, you can add minced or pressed garlic, otherwise, smashed garlic works great here as it gradually flavors the vinaigrette
Mix all ingredients in a wide mouth jar (if you’re putting in the whole cloves). Shake.
RP Servings: 3-4
RATING: 4 stars
This is good. Not “Greek” particularly, but a nice vinaigrette. The lemon perks it up and makes it a nice summery dressing. Okay, they have olives in Greece, and oregano, and lemons and garlic. But this just as easily be “Spanish” or “Italian” for all that. So. It’s just vinaigrette. Assign the country of your choice!
I did the smashed garlic thing because I don’t love raw garlic and I wasn’t serving it immediately (except to taste it with some heart of palm), so I think this will be even better later today and tomorrow, which is probably how long it’ll be around!