This is a great all-purpose vinaigrette that can dress a salad as easily as it can be poured on grilled vegetables or served as a dipping sauce for bread.
Recipe information
Yield
makes about 2/3 cup
Ingredients
1/3 cup freshly squeezed lemon juice (1 to 2 lemons)
1 tablespoon minced garlic (about 3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Preparation
Step 1
In a medium bowl, whisk together the lemon juice, garlic, salt, pepper, basil, oregano, and olive oil. Taste for seasoning and add more salt and pepper, as needed.
Make Ahead
Step 2
The vinaigrette will keep for up to 3 days in the refrigerator.
