This easy dressing required no special equipment and is a great use for leftover fresh oregano. This dressing is simple, delicious, and fresh. Originally, I served this dressing with a mixed green salad with grape tomatoes, kalamata olives, and feta cheese.
Ingredient line-up: kosher salt, honey, apple cider vinegar, olive oil, the juice of 1 lemon, fresh ground black pepper, and fresh oregano.
For this dressing, I used a Tupperware container to combine all the ingredients and then shook to combine. You could also use a whisk.
Fresh lemon juice makes all the difference.
Ready to shake.
Lemon Oregano Vinaigrette (original recipe here)
4 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tsp honey
1/4 teaspoon kosher salt
Fresh ground pepper
Several sprigs fresh oregano (or substitute about 1 teaspoon dried)
Chop the fresh oregano. In a small Tupperware container, add olive oil, fresh lemon juice, cider vinegar, honey, kosher salt, fresh ground pepper to taste, and fresh oregano. Shake to combine. Enjoy.