Lemon Oregano Vinaigrette

Lemon Oregano Vinaigrette

Bright lemon juice and dried oregano whisk into a tangy, herbaceous dressing for salads.

Total 10 min Makes 16 oz Calories 165/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances sharp lemon juice with earthy oregano and a touch of garlic, emulsified in olive oil for a silky texture. It works well over Greek salads, roasted vegetables, or grilled chicken, and comes together in minutes with just a whisk or jar to shake.

Ingredients

  • 1/2 cup fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a small bowl or jar, combine the lemon juice, minced garlic, dried oregano, Dijon mustard, honey, salt, and pepper.

  2. Whisk continuously while slowly drizzling in the olive oil until the vinaigrette is smooth and emulsified, about 1 minute.

  3. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

  4. Transfer to a sealed jar or bottle and let stand at room temperature for 15 minutes to let the flavors meld before serving.

  5. Shake or whisk again just before serving, as the oil and lemon juice will separate on standing.

Rate this recipe

★ 4.8 (1)

Lemon Oregano Vinaigrette

This vinaigrette balances sharp lemon juice with earthy oregano and a touch of garlic, emulsified in olive oil for a silky texture. It works well over Greek salads, roasted vegetables, or grilled chicken, and comes together in minutes with just a whisk or jar to shake.

10 min 16 oz 165 cal

Ingredients

  • 1/2 cup fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    In a small bowl or jar, combine the lemon juice, minced garlic, dried oregano, Dijon mustard, honey, salt, and pepper.

  2. 2

    Whisk continuously while slowly drizzling in the olive oil until the vinaigrette is smooth and emulsified, about 1 minute.

  3. 3

    Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

  4. 4

    Transfer to a sealed jar or bottle and let stand at room temperature for 15 minutes to let the flavors meld before serving.

  5. 5

    Shake or whisk again just before serving, as the oil and lemon juice will separate on standing.