Ingredients
Scale
- 1 lemon, zested and juiced (See NOTES 1 for substitutes)
- ¼ cup red wine vinegar (See NOTES 2 for substitutes)
- 4 garlic cloves, minced (See NOTES 3 for substitutes)
- 1 tablespoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup extra virgin olive oil (See NOTES 4 for substitutes)
Instructions
METHOD ONE
- In a small mixing bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper. Whisk to combine, and drizzle in the extra virgin olive oil while whisking.
- Pour into a food-safe jar or bottle, for future use (see NOTES-STORAGE for details), or serve immediately with your favorite vegetables.
METHOD TWO
- Add all vinaigrette ingredients to a food-safe jar or bottle. Use a food-safe funnel for easier and less messy addition into the bottle. Securely fasten the lid and shake vigorously until well combined.
Notes
STORAGE
(up to 4 days with fresh garlic, up to 7 days with garlic powder),
SUBSTITUTIONS
- You can skip the zest and just use 2 ½ Tablespoons of Lemon Juice.
- 1:1 ratio sherry vinegar or white wine vinegar
- 1 teaspoon garlic powder or 1 ½ teaspoons of Gourmend Garlic Scape Powder (Use Code: JENNSMITH15 to 15% off at Gourmend)
- 1:1 ratio Sunflower oil
- Prep Time: 5 minutes
- Mixing Time: 2 minutes
- Cook Time: 0 minutes
- Category: Condiments, Dressing
- Method: One Bowl
- Cuisine: Greek, American
- Diet: Vegan