Tuesday, October 23, 2012

the salad dressing experiment: lemon oregano vinaigarette

As you may have read (or should certainly read now), I recently started experimenting with creating my own salad dressings and began the salad dressing experiment. First up, lemon oregano vinaigrette.

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.

After shaking!

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.


  1. There really isn't much better than fresh herbs as seasonings - everything tastes so bold! I bet this would be a great marinade for chicken too!

  2. Looks delicious Sara! I have some leftover fresh basil that I bet would be good in this!

  3. Looks great! I think my mom would love this dressing (she's a big fan of both lemon and oregeno)

  4. Yum! I would really like to do this more often. And I usually choose lemon over a lot of other flavors!