Oregano-Garlic Vinaigrette

Recipe courtesy of Joyce Goldsteinolive oil

Makes 1¾ cups

This vinaigrette is excellent on grilled vegetables, salad with tuna, seafood, hard-cooked eggs, rice salads, cherry tomatoes, tomatoes, cauliflower, and broccoli.

  • 3 tablespoons dried oregano
  • 2 garlic cloves, finely minced
  • 1½ cups mild olive oil
  • ½ cup red wine vinegar
  • Salt and freshly ground pepper to taste

Rub the oregano with your hands to warm it and release its oils or toast in a dry skillet for a minute or two.

Whisk all the ingredients together.

Nutritional information per 2 tablespoon serving:

Calories: 170 ⁄ Protein: 0 g ⁄ Carbohydrate: 1 g ⁄ Fiber: 0 g ⁄ Sodium: 10 mg
Saturated fat: 3 g ⁄ Polyunsaturated fat: 2 g ⁄ Monounsaturated fat: 14 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 0 mg

Copyright © Joyce Goldstein. All rights reserved. Recipe presented at the 2004 Flavor, Quality, and American Menus retreat, The Culinary Institute of America.

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