MAKES: About 2 cups or 475mL
- ⅓ cup (80mL) white wine vinegar
- 3 tbsp (15g) finely chopped fresh flat-leaf parsley
- 1 tbsp (5g) dried oregano
- 3 cloves garlic, finely chopped
- Salt and pepper to taste
- 1 ⅓ cup (315mL) nextra virgin olive oil
1. Whisk vinegar, parsley, oregano, garlic, salt, and pepper in a bowl. While whisking, slowly drizzle in oil until emulsified.
2. Dressing will keep refrigerated for up to one week.