Easy Oregano Vinaigrette

Have you tried our Oregano Vinaigrette yet? It's bursting with Mediterranean flavours and crafted with simple, wholesome ingredients.

Here's a little secret straight from our kitchen: this is our absolute favourite go-to salad dressing and for good reason.

What makes it so special, you ask? Well, it's all about the perfect balance of flavours.

The grated ripe tomato brings a subtle sweetness that pairs oh-so-well with the tangy acidity of the red wine vinegar.

And let's not forget about the dried Greek oregano, which adds a robust earthy kick, while the minced garlic gives it that extra hint of savoury complexity. For similar herby Mediterranean flavours try our Italian vinaigrette instead.

Ingredients and Substitutions

• Grated ripe tomato: Adds a subtle sweetness and depth of flavour to the vinaigrette.
• Extra virgin olive oil: Provides a rich and fruity base, enhancing the overall taste and texture.
• Red wine vinegar: Infuses a tangy acidity that balances the sweetness of the tomato. You can swap for white wine vinegar or balsamic vinegar which will give it a slightly different flavour twist.
• Dried Greek oregano: Delivers a warm, peppery flavour and earthiness. I strongly suggest heading to your local Greek deli for some original Greek oregano it is the one you find in bags with the stems attached, it is just so much more aromatic.
• Fresh oregano can be used in place of dried oregano, but adjust the quantity accordingly as dried herbs tend to be more potent. Use one tablespoon of fresh oregano for one teaspoon of dried.
• Minced garlic clove: Adds a punch of savoury goodness, rounding out the flavour profile. If you are not a fan of garlic then you can leave it out or use dried garlic powder or granules something a bit milder.
• Consider Adding - some fresh or dried chilli for some heat.

Step-by-Step Instructions

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Let's start by giving that tomato a good wash and removing the core.

Then, grab a coarse grater and grate the tomato, making sure to keep the beautiful juice and pulp while getting rid of the skin.

Next, grab a container with a tight-fitting lid – glass jars work great for this.

Add all the dressing ingredients, cover it up, and give it a good shake until everything is nicely mixed together.

Now, it's time to taste your vinaigrette and adjust the seasoning and flavours to your liking. Ahhh the beauty of home made dressings - you can make them just the way you love them!

What Can I Use It On?

1. Salad Dressing: The most obvious use for it is as a dressing for salads. Toss it with mixed greens, cherry tomatoes, cucumbers, red onions, and feta cheese for a refreshing and flavourful salad. Try it in our Greek salad or our chopped keto Greek salad.
2. Pasta Salad Dressing: Toss cooked pasta with chopped vegetables, olives, and feta cheese, then dress it with our Oregano dressing for a tasty pasta salad. It's perfect for picnics, potlucks, or as a light lunch.
3. Marinade for Grilled Meats: Use the vinaigrette as a marinade for chicken, steak, or lamb before grilling. The acidity from the vinegar will help tenderise the meat while the oregano adds a delicious Mediterranean twist
4. Drizzle over Roasted Vegetables: Use it as a drizzle on top of roasted vegetables like bell peppers, zucchini, eggplant, and onions.
5. Quinoa or Grain Bowl Dressing: For dressing your quinoa bowls or grain bowls.
6. To Dunk Your Bread: You can also serve as a dipping sauce for crusty bread. Yummo! 😋

Tips and Questions

Try it on...

Chopped Greek Salad

Kale Crunch Salad

Cretan Salad

Recipe Card

Oregano Vinaigrette

Have you tried our Oregano Vinaigrette yet? It's bursting with Mediterranean flavours and crafted with simple, wholesome ingredients.

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Prep Time: 5 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 5 minutes minutes

* Times are an estimate and will depend on your skill level

Course: Dressings & Vinaigrettes

Cuisine: Greek

Keyword: Greek vinaigrette, oregano, red wine vinegar, tomato dressing

Difficulty: Easy

Diet: Suits all diets and eating styles

Servings: 22 tablespoons

Calories: 45kcal

Author: Anastasia Papapetros

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Equipment

• 1 Box Grater

Ingredients

• ▢ ⅓ cup grated ripe tomato approximately 160 grams 5.64 oz
• ▢ ½ cup extra virgin olive oil
• ▢ ½ cup red wine vinegar
• ▢ 1 teaspoon dried Greek oregano
• ▢ 1 clove garlic minced
• ▢ Sea salt and cracked black pepper

Instructions

• Wash your tomato remove the core then grate on a coarse grater keeping the beautiful tomato juice and pulp and discarding the skin. ⅓ cup grated ripe tomato
• In a container that has a tight-fitting lid – glass jars are perfect for this. Add all the dressing ingredients cover it and shake until emulsified. ½ cup extra virgin olive oil, ½ cup red wine vinegar, 1 teaspoon dried Greek oregano, 1 clove garlic, Sea salt and cracked black pepper
• Taste your vinaigrette and adjust seasoning sand flavours according to your taste.
• Store in an air tight container and it should last for approximately a week in your fridge.

Notes

For A Simpler Version:

For a quick and easy version of this dressing, simply combine a ¼ extra virgin olive oil with 2 tablespoons of red wine vinegar and a teaspoon of dried oregano, in a glass jar and season with sea salt and cracked black pepper.

Then simply shake everything together until well combined, taste and adjust according to your liking.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 45kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

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