Ingredients:

  • 1/2 cup Extra Virgin Olive Oil (robust quality)
  • 1/4 cup Red Wine Vinegar
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Dried Oregano (Greek preferred, lightly crushed)
  • 1 small clove Garlic, finely minced or grated
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Sea Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Finely mince or grate the garlic clove. If you prefer a milder flavour, place the minced garlic in a small sieve and briefly rinse it under cold water to remove harshness before patting dry.
  2. In your mixing bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
  3. Whisk vigorously for about 30 seconds until the mustard and salt have dissolved, creating a homogenous mixture.
  4. While whisking constantly and steadily, slowly drizzle in the olive oil, drop by drop initially, then in a very thin, slow stream until the dressing thickens slightly and becomes uniform (emulsified). If using a jar, seal the lid tightly and shake vigorously for 60–90 seconds.
  5. Taste the dressing. Adjust salt, pepper, or add a splash more vinegar if you prefer it sharper.
  6. Cover the dressing and let it sit at room temperature or in the fridge for at least 30 minutes to allow the oregano flavour to infuse fully.
  7. Whisk or shake again just before drizzling over your salad, as vinaigrettes naturally separate over time.