Step by step

Method

4 steps

1. 1

   Add 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to a jar or small bowl. Optional: ½ teaspoon honey if you like a softer edge.

2. 2

   Stream in ½ cup extra-virgin olive oil while whisking hard, or seal the jar and shake vigorously 15–20 seconds until the dressing looks cloudy and emulsified — not a layer of oil sitting on vinegar.

3. 3

   Taste on a lettuce leaf. Add a pinch more salt if it's flat, another squeeze of lemon if it needs brightness, or the honey if the vinegar feels sharp.

4. 4

   Use right away on Greek salad, or refrigerate up to 1 week. The oil may solidify in the fridge — let the jar sit 10 minutes on the counter and shake again before dressing. You want a glossy, oregano-scented vinaigrette that clings to greens — not a sharp vinegar slap or oily separation.