Parsley Oregano Vinaigrette

Parsley Oregano Vinaigrette

Every day last summer, I made a salad from the bumper crop of cherry tomatoes from my garden, some feta cheese, a cucumber, and a vinaigrette I made up from some fresh herbs in my garden. The vinaigrette keeps nicely in the fridge, so I’d just pop some tomatoes off the vine, spoon in some dressing, and lunch was made.

It makes a wonderful side salad that I’ve served on a couple other occasions, including to my vegetarian friends I was so initially flummoxed by the thought of feeding.

A true recipe is hard for me to give for salad dressings. It’s all about getting the balance right.

I start by pouring 2 or 3 Tablespoons of white vinegar into my blender, then shoving in a big fat handful of parsley and oregano. I just cut a bunch from my garden, so I never measure. It will be yummy no matter how much you put in of whatever.

Turn the blender on and slowly drizzle in olive oil so the vinegar and oil emulsify, and so that you get enough moisture in there to properly chop up the herbs. Give it a taste and add more oil as necessary to get a nice balanced flavor. I’d guess around a 1/2 cup. Add salt and pepper to taste. As a last step I like to add a good shake of red pepper flakes. I think the little bit of heat really adds a brightness to the dressing.

Along with serving it over tomatoes and cucumbers, I think it would also be really great as a sauce served over fish. Or over roasted vegetables. Anywhere you want a really intense herby flavor without having to chew grass.