You can store this dressing in a cruet in the refrigerator for up to three weeks.
A Minced Garlic Clove
Two Teaspoons Of Finely Diced Red Onion
A Teaspoon Of Dried Oregano
½ Teaspoon Of Sea Salt
A Pinch Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
The Juice Of ½ Lemon
A Tablespoon Of Red Wine Vinegar
2/3 Cup Of Extra Virgin Olive Oil
A Tablespoon Of Finley Chopped Fresh Basil
A Tablespoon Of Finely Chopped Fresh Italian Parsley
Combine the garlic, the red onion, the oregano, the sea salt, the crushed red pepper flakes, and the black pepper in a mixing bowl. Mash these ingredients with a fork to form a paste. Add the lemon juice and the red wine vinegar. Whisk well. While continuing to whisk, slowly drizzle in the olive oil. Whisk until well blended and thickened slightly. Add the basil and the parsley. Whisk again. Taste and add more sea salt and/or pepper, to taste.
Put the dressing in a salad cruet. You can use on salads or as a marinade for meats and seafood.