This simple lemon oregano vinaigrette is bursting with flavor. It’s delicious tossed with fresh greens. This lemon oregano salad dressing is quick and easy to make.
Ingredients and substitutions
Fresh lemon juice works best in this recipe. I don’t recommend substituting bottled lemon juice in this salad dressing because the flavor just isn’t the same.
Fresh lemon zest gives this vinaigrette a big boost of lemony flavor. You can omit it if you’re in a hurry but I highly recommend including it if possible because it makes a huge difference to the flavor.
I used dried oregano in this dressing but fresh works too, so use whichever you prefer. If using fresh oregano, be sure to finely chop it and increase the amount to two teaspoons.
How to make lemon oregano vinaigrette
Start by adding the lemon zest, lemon juice, extra virgin olive oil, oregano, and salt to an airtight container with a tight fitting lid.
Shake the container until all the ingredients are thoroughly mixed. This should take about a minute.
Toss this oregano lemon vinaigrette with salad or store the dressing in the fridge for up to five days. This recipe makes enough dressing for four servings.
Tips
I like to use a microplane zester to remove the lemon zest. It gives the zest a delicate, fine texture. Any other type of zester or grater works too.
To get as much juice out of each lemon as possible, use the palm of your hand to press the lemon firmly against the countertop before slicing the lemon in half and squeezing out the juice.
Storage
Store this vinaigrette in an airtight container in the fridge for up to five days. Shake the container again to mix the ingredients immediately before serving.
Optional addition
To add an extra layer of flavor to this vinaigrette, add half a teaspoon of finely chopped garlic.
More salad dressing recipes to try
- This maple vinaigrette has a delicious balance of sweet and savory flavors.
- This ranch-inspired, vegan almond butter salad dressing is quick and easy to make.
Lemon Oregano Vinaigrette
Equipment
- Airtight container with tight-fitting lid
Ingredients
- The zest of one lemon
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano (or substitute 2 teaspoons finely chopped fresh oregano)
- 1/4 teaspoon salt
Instructions
- Add the lemon zest, lemon juice, extra virgin olive oil, oregano, and salt to an airtight container with a tight fitting lid.
- Shake the container until all the ingredients are thoroughly mixed.
- Use immediately or store the dressing in an airtight container in the fridge for up to five days, then shake it again to mix the ingredients before serving.