You can store this dressing in a cruet in the refrigerator for up to three weeks. You can use this dressing to make a Greek salad by coating lettuce, black olives, tomatoes, cucumbers and roasted red pepper slices with it and crumbling feta cheese over the top.

2/3 Cup Of Extra Virgin Olive Oil
1/3 Cup Of Red Wine Vinegar
A Teaspoon Of Sea Salt
½ Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
A Teaspoon Of Dried Oregano
A Minced Garlic Clove

Combine all of the ingredients in a mixing bowl. Whisk until well blended and thickened slightly. Taste and add more sea salt and/or pepper, if desired.