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A glass bowl filled with lemon oregano vinaigrette with an antique silver spoon.
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5 from 2 votes

Lemon Oregano Vinaigrette Recipe

This lemon oregano vinaigrette is bursting with flavor. It's delicious tossed with fresh greens. This simple lemon oregano salad dressing is quick and easy to make.
Prep Time8 minutes
Cook Time0 minutes
Total Time8 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 124kcal
Author: Jennifer Bell

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.

Notes

Optional addition: add 1/2 teaspoon of finely chopped garlic to this lemon oregano vinaigrette, if desired.

Nutrition

Serving: 2Tablespoons | Calories: 124kcal | Carbohydrates: 1.4g | Protein: 0.1g | Fat: 13.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 9.9g | Sodium: 145.9mg | Potassium: 22.2mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 9.4IU | Vitamin C: 5.9mg | Calcium: 9.1mg | Iron: 0.3mg