Ingredients:

  • ¼ cup (60ml) extra virgin olive oil, preferably Greek
  • 3 tablespoons (45ml) red wine vinegar
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon black pepper, freshly ground, or to taste

Instructions:

  1. In a small mixing bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper.
  2. Whisk all ingredients together until the dressing is emulsified (well-combined and slightly thickened). It should look creamy, not separated.
  3. Taste the dressing and adjust seasonings as needed. You may want to add more salt, pepper, or lemon juice to suit your preference.
  4. For the best flavour, allow the dressing to rest for at least 30 minutes at room temperature before serving. This allows the flavours to meld together.
  5. Store the dressing in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and shake well before using.