- 1/2 tsp dry oregano
- 1 1/2 Tbs Red Wine Vinegar
- 5 Tbs EVOO
- 1 lemon
- In a large mixing bowl combine oregano and red wine vinegar.
- Thoroughly mix the two and let sit for 5-10 min. Squeeze the lemon into mix and add salt and pepper to taste.
- Start rapidly whisking the mixture while simultaneously pouring the EVOO very slowly to emulsify the mixture.
- Store in squeeze bottle in the fridge.