Olive oil and Lemon Vinaigrette/Dressing

This is a simple vinaigrette that is great on salads, other vegetables, and meats. I love the fresh taste of lemon so I prefer to make it with lemons but you can also substitute the lemon with apple cider vinegar or red wine vinegar when using it as a salad dressing.

When marinating meats (or adding it to meats after they are cooked), I sometimes add fresh herbs to it, such as rosemary or mint for lamb chops, oregano for chicken or beef, or thyme for potatoes and other veggies.

I also use this dressing to slather onto pita bread to make oven pita chips or on oven warmed pita. To make oven warmed pita, I brush the olive/oil mixture onto both sides of the pita, and stack a few, then incase in foil and warm it up in the oven at 350 degrees Fahrenheit for about 15 minutes , it gives the pita a wonderful flavor.

It is also wonderful to add to potatoes to make Greek baked potatoes or for Greek oven fries . The possibilities are unlimited 🙂 .

You will need:

• 1/3 cup lemon juice (or apple cider or red wine vinegar)
• 1/2 cup extra virgin olive oil
• 2 clove garlic, minced
• 1 teaspoon dried oregano
• Salt & freshly ground black pepper, to taste

Steps:

1. Add all the above ingredients into a mason jar and close the lid and shake, shake, shake until everything is incorporated well. I use about 1 teaspoon of salt and 1/2 teaspoon pepper but you can change to taste.
2. Taste the dressing and adjust lemon juice or olive oil. Sometimes lemons are very tart so you may need to add a tablespoon or two more of olive oil and sometimes they are not as tart so you may need to add a little more lemon juice.
3. Use right away or refrigerate if for later use (but use within the week). If pulling it out of the frig, let it sit at room temperature for 30 minutes before using so the oil softens up again and then shake, shake, shake until all combined again.
4. Pour over a salad, veggies, or cooked or raw meat to marinade.

Kali Orexi!