Lemon Oregano Vinaigrette
This Lemon Oregano Vinaigrette is light, flavorful, and it takes just 5 minutes to make! It has lots of freshly squeezed lemon juice, fresh oregano, and lemon zest. It's such a delicious dressing for a variety of salads and great for meal prep!
- Total Time5 minutes
- Yield4-6 1x
- DietVegan
Ingredients
- 2 tbsp finely chopped fresh oregano
- 1 tsp fresh lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
- 1 clove garlic, grated (or 1/4 tsp garlic powder)
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Into a medium bowl, add fresh oregano, lemon zest, lemon juice, dijon mustard, honey, grated garlic or garlic powder, sea salt, and black pepper.
- Whisk until well combined.
- Slowly stream in the olive oil while continuing to whisk until emulsified. If you add all the oil at once, you risk the vinaigrette separating.
- Once emulsified, whisk in the finely chopped fresh oregano.
- Use immediately or store in an airtight container in the fridge.
Notes
Storing: Store the vinaigrette in an airtight container in the fridge for up to 1 week. You can also store it in the freezer, but the texture won’t be the same after defrosting (the vinaigrette will likely separate).
Mayo: If your vinaigrette won’t emulsify, add ½ tsp of mayonnaise. It works as an emulsifier and helps to make it creamy. Add more as needed until smooth.
The recipe makes enough for 6 if you use 2 tbsp per person or for 4 if you use 3 tbsp per person.
- Prep Time: 5 mins
- Category: Dressing
- Method: No Cook
- Cuisine: American
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Find it online: https://thehealthfulideas.com/lemon-oregano-vinaigrette/