Ingredients:

  • 1/2 cup Extra Virgin Olive Oil (EVOO)
  • 1/4 cup Red Wine Vinegar
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 large clove Garlic, finely minced
  • 1 tablespoon Dried Oregano (Greek Style)
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Zest of 1/2 medium lemon

Instructions:

  1. Prep Aromatics: Finely mince the garlic clove and add it to your mixing bowl or shaking jar. Zest half of the lemon directly into the bowl.
  2. Combine Acids and Emulsifier: Pour the red wine vinegar and fresh lemon juice into the bowl/jar. Add the Dijon mustard, salt, and pepper.
  3. Whisk/Shake: Whisk vigorously for about 30 seconds, or secure the lid on the jar and shake well until all the acidic components are fully combined. The mustard helps these ingredients bind beautifully.
  4. Add Herbs: Stir or shake in the dried oregano.
  5. Emulsify (Jar Method Preferred): Pour in all the olive oil, seal the lid tightly, and shake vigorously for 45–60 seconds until the mixture thickens slightly and looks opaque. (Alternatively, drizzle the oil in very slowly while continuously whisking if using a bowl).
  6. Final Adjustment: Taste the dressing and adjust seasoning (salt, vinegar) as needed. A tiny pinch of sugar or honey can balance excessive sharpness, if desired.
  7. Rest: Transfer the dressing to an airtight container and let it rest in the refrigerator for at least 30 minutes. This allows the garlic and oregano to infuse fully into the oil and vinegar for a much deeper flavor.
  8. Serve: If the dressing has solidified slightly in the fridge, let it sit at room temperature for 10 minutes, then give it a final vigorous shake or whisk before serving with salad or as a marinade.