First of all, I'd like to point out the fact that I have apparently been spelling "vinaigrette" wrong for as long as I can remember. But enough about me.
This vinaigrette tastes delicious, is easy to make, and it looks pretty nice, too.
Did I mention that it was easy to make? Plus, buying all of the ingredients at around $30 total gives you enough ingredients to make at least twenty sets of these vinaigrettes (at the size of my glass bottle, for sure). Compare that to store-bought vinaigrette at around $4 on the low end, and you're not doing too poorly. Not to mention the fact that you can use a good vinegar and a good olive oil for oh, so much more.
This vinaigrette tastes delicious, is easy to make, and it looks pretty nice, too.
Did I mention that it was easy to make? Plus, buying all of the ingredients at around $30 total gives you enough ingredients to make at least twenty sets of these vinaigrettes (at the size of my glass bottle, for sure). Compare that to store-bought vinaigrette at around $4 on the low end, and you're not doing too poorly. Not to mention the fact that you can use a good vinegar and a good olive oil for oh, so much more.
Ingredients
- Extra virgin olive oil (your priciest purchase here)
- Vinegar (I regularly use red wine vinegar or apple cider vinegar, the latter being more inexpensive)
- Dried oregano
- Freshly ground black pepper
- Fine sea salt
- Glass jar or bottle
Method
1. Organize your ingredients. I did not put any measurements out because I always eyeball it and it will really depend on the size of the container you are filling. I got my glass bottle from my friendly neighbourhood dollar store!
2. For my glass bottle (seen below), I used 1tsp each of dried oregano, pepper, and salt. I added this to the bottom of my bottle through a funnel.
* It is important that you use dried herbs if you plan to keep the vinaigrette around for more than a day or two. Using fresh herbs or fresh garlic or anything else in your own homemade vinaigrettes creates an environment that fosters growth of the bacteria naturally found in these fresh ingredients. Too much of this bacteria can be harmful -- so just stick to dried herbs or garlic powders! *
3. I then filled my glass bottle 2/3 of the way with olive oil and filled the final 1/3 with vinegar.
4. Shake your container well (when sealed) to get everything to combine. The ingredients will settle and the oil will separate naturally over time, so remember to shake well before using.
1. Organize your ingredients. I did not put any measurements out because I always eyeball it and it will really depend on the size of the container you are filling. I got my glass bottle from my friendly neighbourhood dollar store!
2. For my glass bottle (seen below), I used 1tsp each of dried oregano, pepper, and salt. I added this to the bottom of my bottle through a funnel.
* It is important that you use dried herbs if you plan to keep the vinaigrette around for more than a day or two. Using fresh herbs or fresh garlic or anything else in your own homemade vinaigrettes creates an environment that fosters growth of the bacteria naturally found in these fresh ingredients. Too much of this bacteria can be harmful -- so just stick to dried herbs or garlic powders! *
3. I then filled my glass bottle 2/3 of the way with olive oil and filled the final 1/3 with vinegar.
4. Shake your container well (when sealed) to get everything to combine. The ingredients will settle and the oil will separate naturally over time, so remember to shake well before using.
This has a classic vinaigrette flavour and the oregano hints to even a Greek dressing. I like to use this vinaigrette in regular garden salads or I throw in some feta cheese and black olives to make it 'Greek'. This also tastes fantastic for cold pasta salads or tuna salads.