Garlic, Oregano, and Lemon Vinaigrette

Name: Garlic, Oregano, and Lemon Vinaigrette
Total time: 10 min
Yield: 4 servings
Ingredients: 2 cloves garlic cloves; 2 fillets anchovy fillets packed in oil (drained); ½ teaspoon crushed red pepper flakes; ¼ teaspoon kosher salt; ½ whole seeded, finely chopped lemon (with peel); ¼ cup fresh oregano leaves; ¼ cup extra-virgin olive oil; 1 tablespoon fresh lemon juice

A zesty Mediterranean-style vinaigrette featuring fresh garlic, oregano, lemon, and anchovy fillets. Perfect for salads, marinades, or as a flavorful dressing.

4 servings

10 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2 cloves garlic cloves
•2 fillets anchovy fillets packed in oil (drained)
•½ teaspoon crushed red pepper flakes
•¼ teaspoon kosher salt
•½ whole seeded, finely chopped lemon (with peel)
•¼ cup fresh oregano leaves
•¼ cup extra-virgin olive oil
•1 tablespoon fresh lemon juice

Cooking Instructions

1.
Finely chop 2 garlic cloves, 2 anchovy fillets packed in oil (drained), 1/2 teaspoon crushed red pepper flakes, and a pinch of kosher salt in a mini-processor. Add 1/2 seeded, finely chopped lemon (with peel) and 1/4 cup (loosely packed) fresh oregano leaves; pulse a few times to coarsely chop. Add 1/4 cup extra-virgin olive oil; process until a coarse purée forms. Season with more salt and fresh lemon juice, if desired. DO AHEAD: Can be made 2 days ahead. Cover and chill.
10 min