My go-to salad dressing – vinaigrette

Peyman and I almost always have salad before dinner.  Our salads have evolved from ones that look like the photo above, to salads with kale, zucchini and parm salads, to now more commonly Trader Joe’s herb salad, tomatoes, Persian cucumbers and sometimes avocado.  I’ve made a number of salad dressings too.  Brenda’s, my very first client’s, favorite was my champagne vinaigrette.  Then one day I introduced her to the vinaigrette that I’ll be sharing with you and the rest was history.  This is also Peyman’s and my favorite, also something another client enjoys very much with sliced and portabella mushrooms, roasted with green onion on top.  After you’ve made this vinaigrette a few times, you can whip it up in a flash.

Are you ready for it?  Okay, here you go.

First, let me tell you…it helps to have a mortar and pestle so you don’t need to use a knife to chop and mash the first couple of ingredients together.  This vinaigrette can be used to marinade mushrooms, fish and meats with, it can be used as a sauce.  We most commonly just use it for salads.  Our favorite salads are herb salad with Persian cucumber, tomato and avocado;  Persian cucumber, tomato and basil and it is so delicious with a caprese-type salad: fresh mozzarella, basil, heirloom tomatoes.



1 clove of garlic

heaping 1/4 teaspoon Kosher salt or fleur de sel

1 Tablespoon dried oregano (Trader Joe’s is pretty fresh and delish. Albertson’s is a bit stale.)

1 Tablespoon balsamic  vinegar

1.5 Tablespoons red wine vinegar

3 Tablespoons extra virgin olive oil (EVOO)



In a mortar and pestle, pound oregano, garlic and salt to a paste.

Transfer to a bowl and stir in vinegars.

Whisk in EVOO. Make sure that it’s emulsified before using it.


I hope you enjoy this as much as we love it!

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