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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!

8 servings


  • 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


  1. Add all ingredients to a mixing cup except for the oil. Whisk until combined.

  2. Slowly add oil while whisking until emulsified.

  3. 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.

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