Oregano Vinaigrette

Name: Oregano Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¾ cups (400 ml)
Cuisine: Mediterranean
Ingredients: 2 1/2 Tbsp (37.5 ml) Red Wine Vinegar; 2 Tbsp dried (4 g) Oregano; 1 Tbsp (15 ml) Lemon Juice; 2 medium cloves (1 smashed, 1 grated) Garlic; 1/2 tsp kosher (3 g) Salt; 1/4 tsp (0.5 g) Pepper; 1 1/2 cups (360 ml) Olive Oil

Independent adaptation of a publicly published Nancy Silverton recipe. Not affiliated with, sponsored by, or endorsed by Nancy Silverton.

DRESSING · ITALIAN CHOPPED SALAD

In the published recipe, this is the dressing for Italian chopped salad.

Silverton's oregano vinaigrette for Italian chopped salad.

On the jar

OREGANO

Method: shake
Yield: about 1¾ cups
Ingredients: 7
Jar batch: 0.65× recipe

Add to a jar

Ratio

OLIVE OIL 360 mlRED WINE VIN 38 ml

Ingredients

Red Wine Vinegar2 1/2 Tbsp (37.5 ml)
Oregano2 Tbsp dried (4 g)
Lemon Juice1 Tbsp (15 ml)
Garlic2 medium cloves (1 smashed, 1 grated)
Salt1/2 tsp kosher (3 g)
Pepper1/4 tsp (0.5 g)
Olive Oil1 1/2 cups (360 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
Season to finish: OREGANO (about 1 Tbsp), GARLIC (1½ cloves), SALT (about ¼ tsp), PEPPER (a pinch), LEMON JUICE (about 2 tsp).
Cap the jar and shake until emulsified.

Get Oregano Vinaigrette + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 star · 1 national award

Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY MUSTA
Lemon Champagne Vinaigrette★ STARRED KITCHENOn the jar: LEMON-CHAMPA
Whole Grain Lemon Mustard Vinaigrette★ STARRED KITCHENOn the jar: WHOLE-GRAIN

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Oregano Vinaigrette (Mozza Chopped Salad).

Adapted from a Nancy Silverton recipe (The Mozza Cookbook / Washington Post).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from The Mozza Cookbook / Washington Post (published as “Oregano Vinaigrette (Mozza Chopped Salad)”). Full citation lives in Provenance.

Add to a jar