Oregano Vinaigrette

A simple and tasty oregano vinaigrette with perfect balance: flavorful and easy to mix up from pantry staples. Perfect for Greek salads, grilled vegetables, grain bowls, or marinated meats. This recipe makes about 1 cup / 240ml which is enough for about 3-4 salads. See recipe post for a one salad version.

Course Salad

Cuisine Greek, International, Mediterranean

Keyword Dressing, Oregano

Prep Time 5

Total Time 5

Servings servings

Calories 377kcal

Ingredients

180 ml olive oil ¾ cup
60 ml red wine vinegar ¼ cup or more to taste
1 tablespoon dried oregano or 2 tablespoons fresh finely diced
2 teaspoons freshly cracked black pepper
2 teaspoons sumac or substitute lemon zest for lemon flavor if desired
2 teaspoons garlic powder or 1 clove fresh grated
0.5 teaspoon salt or more to taste

Instructions

Add all ingredients to a clean glass jar with a lid.
Seal the jar tightly and shake for 20–30 seconds until combined.
Taste and adjust seasoning to your preference.
Store in sealed jar in the fridge for up to 5–7 days (3-4 if using fresh oregano and garlic).
Shake again before each use.

Nutrition