Ingredients:

  • 1/4 cup Red Wine Vinegar (60 ml)
  • 1 Tablespoon Fresh Lemon Juice (15 ml)
  • 3/4 teaspoon Fine Sea Salt or Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 teaspoons Dried Greek Oregano
  • 1/2 teaspoon Dijon Mustard (optional)
  • 2 medium cloves Fresh Garlic (finely minced)
  • 1/2 cup Extra Virgin Olive Oil (120 ml)

Instructions:

  1. Prep the Aromatics: Finely mince or grate the two garlic cloves using a microplane or sharp knife.
  2. Combine Acids and Seasonings: In a medium bowl or jar, combine the Red Wine Vinegar, Fresh Lemon Juice, Salt, Pepper, Dijon Mustard (if using), and minced Garlic.
  3. Bloom the Oregano: Add the Dried Greek Oregano. Rub the oregano lightly between your palms before adding it to the mix to release its essential oils and boost its fragrance.
  4. Dissolve Seasonings: Whisk or shake the mixture vigorously for 30 seconds until the salt is mostly dissolved.
  5. Emulsify: Slowly drizzle the Extra Virgin Olive Oil into the mixture while constantly whisking rapidly, OR, pour all the oil into a sealed jar and shake extremely hard and continuously for 45 to 60 seconds until the mixture is emulsified and slightly thickened.
  6. Taste and Adjust: Taste the dressing. Adjust the balance with a small splash of vinegar (for punch) or a pinch more salt (if too sharp).
  7. Chill and Rest: Transfer the dressing to an airtight container. Refrigerate for a minimum of 30 minutes to allow the garlic and oregano to properly infuse the oil and acid. This step is non-negotiable for optimum flavor.
  8. Serve: Remove from the fridge about 15 minutes before serving. If separation has occurred, give it another vigorous shake or whisk until creamy before drizzling.