This vinaigrette is so easy to make! Ditch the processed, shelf stable dressings at the grocery store. Make a batch at the beginning of the week and add it to salads, Buddha bowls, hummus wraps, baked potatoes - or anything savory that needs an extra flavor boost!
6 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
1 garlic clove, minced
1/2 tsp dijon
1/2 tsp oregano
1/4 tsp salt (or to taste)
freshly cracked pepper
Add all ingredients to a mixing cup except for the oil. Whisk until combined.
Slowly add oil while whisking until emulsified.
Refrigerate in an air tight jar for up to 5 days. Enjoy!
NOTE: The oil will solidify in the fridge. Remove about 10 minutes before using or run under warm water.