Dressings & Dips
Oregano Vinaigrette
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Prep
5 minutes
Cook
none
Total
5 min
Serves
about 3/4 cup (180 ml)
Herby, tangy, and Mediterranean, an oregano vinaigrette built on dried oregano and red wine vinegar. It is the dressing for a Greek salad, and it doubles as a marinade for chicken or lamb.
Ingredients
- 3 tbsp (45 ml) red wine vinegar
- 1 tbsp dried oregano
- 1/4 red onion, minced
- 1 garlic clove, grated
- 1/2 tsp honey
- 6 tbsp (90 ml) olive oil
- salt and pepper, to taste
Instructions
- 1Whisk the vinegar, oregano, red onion, garlic, and honey together. Let it sit 5 minutes to soften the oregano.
- 2Stream in the olive oil while whisking until emulsified.
- 3Season with salt and pepper.
Cook's Note
Let the finished vinaigrette rest at least 10 minutes before using so the oregano rehydrates and its flavor spreads through the oil.
Best Served With
Tossed with a tomato, cucumber, and feta salad, or brushed over grilled meat.
Why This Recipe Works
Dried oregano, not fresh, is the right call: dried has a concentrated, slightly bitter punch that stands up to the vinegar, and letting it bloom in the acid for a few minutes softens and releases its flavor.
Make It Yours
- Add crumbled feta and a pinch of sumac for a Greek salad dressing
- Use it as a marinade for chicken thighs or lamb
- Swap red wine vinegar for lemon juice
Leftover Strategy
Keeps refrigerated for up to 2 weeks. The oregano flavor deepens over the first few days.
Common Questions
Should I use fresh or dried oregano for vinaigrette?
Dried. It has a concentrated, slightly bitter punch that stands up to vinegar, where fresh oregano gets lost.
Can oregano vinaigrette be used as a marinade?
Yes. It works well on chicken, lamb, and pork. Use about two tablespoons per pound and marinate at least an hour.
Want to impress guests with this dish? Ask Jeff
Pairing
Works as a component. The salad or grilled dish it dresses sets the pairing.