Adapted from Food52 and Chef Nancy Silverton

Yields 2/3 cup

Ingredients:

FOR THE VINAIGRETTE

2 ¹/₂ tablespoons red wine vinegar

2 tablespoons dried oregano

Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste

2 medium cloves garlic, 1 smashed flat and 1 grated

¹/₂ teaspoon kosher salt, plus more to taste

¹/₄ teaspoon freshly ground black pepper, plus more to taste

1 ¹/₂ cups extra-virgin olive oil

Directions:

Whisk together the vinegar, oregano, lemon juice, the smashed garlic and grated garlic and the salt and pepper in a medium bowl. Let the mixture rest for 5 minutes (to marinate the oregano). Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and add salt or lemon juice as needed. The yield is a generous 1 1/2 cups; can be refrigerated for up to 3 days.