Lemon Oregano Vinaigrette
A classic lemon oregano vinaigrette made with olive oil, red wine vinegar, fresh lemon juice, and Dijon mustard, balanced with oregano and simple seasonings for a clean, versatile dressing.
Servings 6 servings
Calories 165kcal
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Place olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper in a small bowl.
- Whisk until fully combined and the vinaigrette is smooth and slightly thickened.
Notes
- Adjust seasoning: Taste before serving and add additional salt or pepper as needed to balance the vinaigrette.
- Use fresh oregano when available: Substitute 1 1/2 tablespoons fresh oregano for 1 1/2 teaspoons dried for a brighter flavor.
- Expect natural separation: The vinaigrette will separate as it sits; whisk or shake well before each use.
- Store properly: Keep in a sealed jar in the refrigerator and use within several days for best quality.
Nutrition
Calories: 165kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 126mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.4mg
