Mediterranean Herb Vinaigrette

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Mediterranean Herb Vinaigrette

A tangy+herby and versatile dressing that can be used on salads, as a marinade, or a sauce for grilled meat.

Prep Time5

Total Time5

Servings:

Calories: 243.7kcal

Author: Parsley & Parm

Ingredients

For about one cup of vinaigrette

1 tablespoon red wine vinegar
2 teaspoons kalamata olive brine or lemon juice
½ teaspoon Dijon mustard
¼ teaspoon granulated garlic or one clove garlic, crushed
¼ teaspoon kosher salt
1 pinch black pepper or to taste
½ cup extra virgin olive oil
2 teaspoons fresh oregano leaves minced (or 1 teaspoon dried)
2 teaspoons fresh dill minced (or 1 teaspoon dried)
2 teaspoons fresh parsley minced (or 1 teaspoon dried)

Instructions

In a bowl, whisk together the vinegar, brine or lemon juice, Dijon mustard, and salt until fully combined and the salt is dissolved.
Whisking vigorously, slowly pour the olive oil into the vinegar mixture. Stop pouring the oil if pools of oil appear on top of the vinegar mixture, and resume once they are incorporated. Continue whisking until all of the oil is fully incorporated and the dressing is slightly thickened. Taste and adjust seasoning.
Fold in the minced herbs and serve immediately, or store in an airtight jar in the refrigerator for up to 3 days.

Notes

If using dried herbs, allow the dressing to sit for 5-10 minutes to allow them to rehydrate a bit.

If your vinaigrette begins to separate before serving, either whisk it together again or add it to an airtight container and shake for 20-30 seconds.

Dressing that has fresh herbs and/or garlic will last 3 days in the refrigerator. If granulated garlic and dried herbs are used, it will last for a week.

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