Garlic Oregano Vinaigrette dressing2018-06-08
- Prep Time : 10m
Garlic Oregano Vinaigrette dressing.
So easy to make and takes about 5 minutes.
This is such a versatile vinaigrette dressing, it’s also a fantastic marinade for Chicken, Pork, Lamb and fish.
I have to say it is my go to dressing for all sorts of dishes. Wonderful on grilled cherry tomatoes.
Brush it over chicken on the BBQ. Fabulous with Tomato and fresh Buffalo Mozzarella. It’s so damn versatile!
It’s just one of those things you find that when you make it you use it everywhere. It’s well known all over the Mediterranean and a favourite in Greece where it is used as a marinade for Souvlaki.
- 3 Tablespoons dried Oregano.
- 120ml Red wine vinegar.
- 3 Cloves of garlic very finely minced (a garlic crusher is ideal for this)
- Pinch of Sea salt flakes (Malden)
- 300ml mild olive oil.
Combine all ingredients in a bowl or dressing shaker. Whisk well and allow to stand a room temperature for a couple of hours. Store any remaining in the fridge. Let it come to room temperature before using.