2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard (I used 1 tsp)
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1 tablespoon fresh lemon juice (I added this - not in original recipe)
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Refrigerate until serving.
Suggestion: Mix with lettuce, kalamata olives, tomatoes, feta, pepperoncinis, and red onions. I like to mix it all together and refrigerate for a few minutes before serving.