A simple, straightforward Greek vinaigrette, mixed cold with olive oil, lemon, red wine vinegar, oregano, salt, and pepper. It should remain fluid, glossy, and slightly separated after resting, like a table sauce for salads, grilled vegetables, or fish.
Ingredients
- 100 ml Greek extra-virgin olive oil
- 1 piece fresh unwaxed lemon
- 20 ml red wine vinegar
- 1 tsp dried Greek oregano
- 3 g fine sea salt
- to taste whole black peppercorns
Method
- Wash the lemon, dry it, then roll it firmly under your palm on the work surface to loosen the pulp. Squeeze it over a fine-mesh strainer to obtain clear juice without seeds or large pieces of pulp.
- Pour the lemon juice and red wine vinegar into a narrow bowl or a small clean jar. Add the fine salt and whisk or shake until completely dissolved: the liquid should be homogeneous, with no visible crystals at the bottom.
- Add the dried oregano, rubbing it lightly between your fingers over the bowl to release its aroma. Let it rest briefly, just long enough for the herb to hydrate and the acidity to begin taking on its flavor.
- Add the olive oil in a thin stream while whisking vigorously, or close the jar and shake it energetically. The vinaigrette should become glossy, pale yellow to golden, with a loose emulsion that lightly coats the back of a spoon before gradually relaxing.
- Add the pepper, taste it on a lettuce leaf or a piece of bread rather than from the spoon alone, then adjust the balance if needed with a few drops of lemon for more brightness or a little olive oil to soften the acidity.
- Serve immediately or keep in a sealed jar in the refrigerator. Before each use, bring it back to room temperature if the oil has solidified, then shake it firmly until the texture is satiny and fluid again.
Nutrition
Per serving
- Energy
- 232.6 kcal
- Protein
- 0.3 g
- Carbohydrate
- 3.09 g
- Fat
- 25.08 g
- Fibre
- 0.99 g
- Calcium
- 26.25 mg
- Iron
- 0.62 mg
- Magnesium
- 7 mg
