Greek vinaigrettes tend to have a higher oil-to-vinegar ratio than other oil-and-vinegar dressings do. This recipe calls for Greek oregano, which is sweeter than its Italian counterpart. The latter can be substituted, but the vinaigrette might not remind you of the great salad you had on a sunny Greek isle.
Refrigerate in an airtight container for up to 2 weeks.
Servings: 1 cup
- 3 tablespoons red wine vinegar
- 1/2 teaspoon finely minced garlic
- 1 teaspoon finely minced shallot
- 1/2 teaspoon Greek oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 6 tablespoons mild/light olive oil
Combine the first 6 ingredients in a container with a tight-fitting lid, then add the oils and shake to mix well.
From chef Mike Isabella at Zaytinya restaurant.
Tested by Jill Grisco.
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