Dried Oregano Italian Vinaigrette

Name: Dried Oregano Italian Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 2 cups vinaigrette
Cuisine: Italian
Ingredients: 1⅓ cups (315 ml) olive oil; 1 cup (240 ml) red wine vinegar; 2 teaspoons dried oregano; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper

Published November 12, 2026

Cooking Club Team · 5 min

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Homemade dried oregano Italian vinaigrette in a glass cruet beside a fresh green salad

This pantry-friendly Italian vinaigrette brings welcome brightness to simple green salads, tomato salads, grain bowls, and roasted vegetables. Whisk it in a bowl or shake everything together right in the storage jar.

THE RECIPE

Dried Oregano Italian Vinaigrette

Prep5 min

Cook0 min

Total5 min

Makes2 cups

Ingredients

1⅓ cups (315 ml) olive oil
1 cup (240 ml) red wine vinegar
2 teaspoons dried oregano
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Instructions

Add the olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper to a medium bowl.
Whisk until completely smooth and combined. Alternatively, add everything to a clean jar, seal tightly, and shake vigorously.
Use immediately or refrigerate in an airtight container for up to 1 month. Shake well before each use.

Tips and Storage

Use a flavorful extra-virgin olive oil and a good-quality red wine vinegar.
A nearly empty mustard jar makes a convenient shaker and adds a subtle savory note.
The dressing will separate as it rests; shake or whisk again before serving.
Store in an airtight container in the refrigerator for up to 1 month.

Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.

Salad No-Cook Italian