Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard (adds creaminess and helps emulsify)
1 garlic clove, finely minced or grated
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
(Optional) Juice of 1/2 lemon (for extra brightness)

Directions

Add all ingredients to a mason jar or any jar with a tight-fitting lid.

Seal the lid tightly and shake the jar for about 30 seconds until the dressing is well blended and emulsified.

Open and taste — adjust seasoning as needed (more salt, pepper, or lemon juice).

Use immediately on your salad.

Or store in the fridge for up to 10 days.