Print

Lemon Oregano Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

This vibrant Lemon Oregano Vinaigrette is a fresh and zesty dressing perfect for salads, grilled vegetables, or as a marinade. Combining the bright flavors of lemon and oregano with a touch of honey and Dijon mustard, it offers a balanced tangy and savory experience that's quick and easy to prepare.

Ingredients

Vinaigrette Ingredients

  • 2 tbsp finely chopped fresh oregano
  • 1 tsp fresh lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, grated (or ¼ tsp garlic powder)
  • ½ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • ½ cup extra virgin olive oil

Instructions

  1. Combine Ingredients: Into a medium bowl, add finely chopped fresh oregano, lemon zest, freshly squeezed lemon juice, Dijon mustard, honey, grated garlic or garlic powder, fine sea salt, and freshly ground black pepper.
  2. Whisk Mixture: Whisk all the ingredients until they are well combined, creating a uniform base for the vinaigrette.
  3. Emulsify with Olive Oil: Slowly stream in the extra virgin olive oil while continuously whisking. This gradual addition helps to emulsify the vinaigrette and prevent it from separating.
  4. Add Fresh Oregano: Once the vinaigrette is emulsified, whisk in the finely chopped fresh oregano to enhance the herbal flavor.
  5. Store or Serve: Use the vinaigrette immediately for the freshest taste or store it in an airtight container in the refrigerator for later use.

Notes

  • For best results, use fresh oregano and freshly squeezed lemon juice.
  • You can adjust the honey amount to make the vinaigrette more or less sweet according to your taste.
  • If you prefer a smoother texture, use garlic powder instead of fresh garlic.
  • Store the vinaigrette in the fridge and shake well before each use since separation may occur over time.
  • This vinaigrette pairs well with green salads, roasted vegetables, and grilled chicken or fish.