Greek Vinaigrette

2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1 ounce Greek sheep’s milk feta cheese, crumbled (optional)
3 tablespoons plain Greek yogurt (optional)

Combine ingredients in jar: Place all the ingredients in a pint glass jar. Add the feta and/or yogurt at this point if you want to make those variations.

Shake to emulsify: Seal the jar and shake vigorously until emulsified, about 30 seconds.

Use or store the dressing: Use immediately or refrigerate for up to 1 week, shaking to emulsify again before use.

Storage: Leftovers can be stored in the refrigerator for up to 1 week.

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