Lemon vinaigrette

This vibrant dressing requires extra-virgin olive oil, freshly squeezed lemon juice and fresh oregano. Toss it with baby greens for a cooling side dish salad. Or, use torn romaine lettuce and add tomato chunks, chopped cucumber, crumbled feta cheese, and sliced olives to make the salad more substantial.

 

¼ cup extra-virgin olive oil

¼ cup fresh lemon juice

2 teaspoons minced fresh oregano, or ½ teaspoon dried oregano

2 cloves garlic, minced

½ teaspoon sugar

¼ teaspoon freshly ground pepper, or to taste

? teaspoon salt, or to taste

 

Whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. Adjust the seasonings to taste.

Advance preparation

This dressing will keep for up to 2 days in a tightly closed container in the refrigerator; shake or whisk before using.

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