Just Right Oregano Vinaigrette Salad Dressing Recipe (3 Ingredients) by Donna John

My favorite pizza joint is going out of business. I'm sure all you foodies and pizza lovers out there can relate to how I'm feeling right now. Besides their incredible pizza, one of my favorite things was their fresh oregano vinaigrette. The simple salad dressing recipe added so much so their house salad. The oregano was the star! Simple goodness.

This quick and easy oregano Italian vinaigrette recipe put a smile on my face the first time I enjoyed it on my dinner salad. Fruity from the olive oil, tangy from the vinegar and full of oregano. This oil and vinegar-based vinaigrette is now my go-to salad dressing.

All you need to whisk up a batch of this salad dressing is good olive oil, red wine vinegar and dried oregano. Season with sea salt and black pepper, and let it chill while you make the salad. You can drizzle it over those salad greens or pour the dressing over and toss to dress the salad.

While you're enjoying the freshness of the homemade vinaigrette, know you're also getting the health benefits of olive oil and the health benefits of vinegar (not to mention all the healthy ingredients on the fresh salad you made).

Pro Tip: If your favorite restaurant is going out of business and taking one of your favorite foods with them, ask about it! They may not give you the recipe (though sometimes they will), but they may tell you the ingredients so you can work on recreating it at home.

Cuisine: Italian / Mediterranean / American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 4

Ingredients 

• 4 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons dried oregano

Recipe Notes

• A trick I learned from another one of my favorite Italian restaurants is dressing the actual lettuce before serving. So sprinkle some dried oregano over the lettuce and other ingredients before drizzling on the oregano vinaigrette. Talk about flavor!

• You can drizzle the dressing over your salad or dress the whole salad by pouring it over and tossing well to coat the leaves.
  
  

• This recipe makes a small batch of vinaigrette, which I love because you can use it all and make fresh each time.

• If you have leftover dressing, keep it covered on the counter until you're ready to use it. I don't refrigerate it.

• When tasting the vinaigrette to see if there's enough salt and pepper, use a piece of lettuce.
  

• You could use other vinegars in this vinaigrette like apple cider vinegar or white wine vinegar.

• You can double or triple the recipe if needed.

• Use the best olive oil you can for this vinaigrette. 

Here's how to make it:

1. Put the ingredients into a small bowl or jar. Season with salt and black pepper, if desired.
   
2. Whisk, stir or shake to combine.
   
3. Let the vinaigrette sit out until you are ready to use it on your favorite salad.
   
   
   

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