Follow these steps for perfect results
red wine vinegar
Dijon mustard
granulated sugar
salt
pepper
vegetable oil
sun-dried tomato
chopped
fresh oregano
chopped
In a small bowl, whisk together the red wine vinegar, Dijon mustard, sugar, salt, and pepper until well combined.
Gradually whisk in the vegetable oil to create an emulsion.
If using sun-dried tomatoes, cover the chopped sun-dried tomatoes with boiling water.
Let them stand for 3 minutes to soften.
Drain the sun-dried tomatoes and add them to the dressing.
Stir in the fresh oregano until evenly distributed.
Expert advice for the best results
Adjust the amount of sugar to your taste preference.
For a more intense oregano flavor, let the dressing sit for at least 30 minutes before serving.
Everything you need to know before you start
5 minutes
Can be made up to 2 days in advance.
Drizzle generously over salad greens.
Serve with a simple green salad.
Use as a dressing for a Greek salad.
Pair with grilled vegetables.
Such as Sauvignon Blanc or Pinot Grigio.
Discover the story behind this recipe
Commonly used in Mediterranean cuisine.
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