Ingredients:

  • 1/4 cup Red Wine Vinegar (60 ml)
  • 1 tablespoon Fresh Lemon Juice (15 ml)
  • 1 teaspoon Dijon Mustard (5 ml)
  • 1 large clove Garlic, finely minced
  • 2 teaspoons Dried Greek Oregano
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Cracked Black Pepper
  • 1/2 cup Extra Virgin Olive Oil (120 ml)

Instructions:

  1. Combine the Acids and Aromatics: Finely mince the garlic clove. In a small bowl (or jar), whisk together the Red Wine Vinegar, Lemon Juice, and Dijon Mustard.
  2. Add Seasoning: Whisk in the minced garlic, dried oregano, salt, and pepper until the ingredients are fully combined. (Pro Tip: Rub the dried oregano between your palms before adding to release oils.)
  3. Emulsify the Dressing: While continuously whisking vigorously, slowly drizzle the Extra Virgin Olive Oil into the vinegar mixture in a thin, steady stream. The Dijon mustard will help bind the mixture.
  4. Achieve Consistency: Continue whisking until the Greek dressing thickens slightly and emulsifies into a creamy, opaque consistency that looks homogenous.
  5. Taste and Adjust: Taste the dressing and adjust the seasoning with salt, pepper, or a pinch of sugar or honey if the vinegar seems too harsh.
  6. Rest and Serve: For best flavor infusion, cover the dressing and let it sit at room temperature for 15 minutes before serving. Give it a final whisk or shake just before drizzling over your salad or meal.