Mediterranean Vinaigrette

I first started making this vinaigrette for Greek salads then found it great to marinate chicken or brush on a simply grilled fish.  It’s easy and you can store it for a few weeks.   I was lucky enough to get to know the 1st generation US citizens on the Greek side of the family who cooked all day and all night.  I picked up a lot of cooking tips through some pretty thick accents from George, Sophie, Tony and the others.  Opa!


  • 1 shallot, peeled and chopped
  • 2 garlic cloves, peeled a chopped
  • 1/2 teaspoon of fresh oregano
  • 2 teaspoons of dijon mustard
  • 1/4 cup sherry wine vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup of olive oil

Put the shallot, garlic, oregano, mustard, sherry wine vinegar, salt and pepper into a blender and mix on medium for a minute, slowing at the oil to make an emulsion.


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