If you don't already have savory, oregano dressing stocked up in your refrigerator shelves, you're missing out on the ideal topper to your crisp, summer salad. Lemon juice adds a bright acidity, while the honey calms it with a pinch of sweetness. Finish with vibrant thyme and fresh oregano and voila! You have an A+ salad worth sharing.
3 tablespoons red wine vinegar
1 1/2 tablespoons lemon juice
1 teaspoon minced shallot
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon fresh thyme leaves
1/2 teaspoon minced garlic
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh oregano leaves
How to Make It
In a bowl, whisk together vinegar, lemon juice, shallot, honey, salt, thyme leaves, garlic, and pepper. Slowly whisk in olive oil, then stir in oregano leaves. Let dressing sit at least 10 minutes for flavors to blend. Mix one more time before using (dressing won't be completely blended).
Make ahead: Up to 1 day, chilled.
Prepare in 5 minutes, plus 10 minutes to stand
Odys + Penelope and The Sycamore Kitchen restaurants, Los Angeles