Greek Vinaigrette

By lorik

Ingredients

• 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)

Details

Adapted from thekitchn.com

Preparation

Step 1

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.

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

Per serving, based on 6 servings. (% daily value)
Calories 162 Fat 18 g (27.7%) Saturated 2.5 g (12.5%) Carbs 0.6 g (0.2%)
Fiber 0.1 g (0.3%) Sugars 0.1 g Protein 0.1 g (0.1%) Sodium 65.8 mg 2.7%)