Best Oregano Salad Dressing Recipes

Red Bell Pepper, Spinach, and Goat Cheese Salad with Oregano Dressing image

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
4 cups (packed) baby spinach leaves, coarsely chopped (about 4 ounces)
1 1/2 large red bell peppers, diced
1 1/2 cups diced celery (about 3 stalks)
3/4 cup crumbled soft fresh goat cheese
1/3 cup chopped red onion

Steps:

Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.

Iceberg Salad With Dried Oregano Dressing and Creamy Feta image

Provided by Danielle Alvarez

Yield Serves 6-8

Number Of Ingredients 9

2 heads iceberg lettuce, outer leaves removed
1 bunch chives, snipped
1⁄2 bunch dill, fronds picked
50-70 g (1¾ oz-2½ oz) creamy sheep's milk feta (Bulgarian sheep's milk feta works, or even a Danish cow's milk feta would be good too)
30 g (1 oz) thinly sliced shallot
50 ml (1¾ fl oz) agrodolce-style white-wine vinegar (if you can't find that, add 2 teaspoons honey to regular white-wine vinegar)
1 teaspoon salt
1½ teaspoons dried oregano
120 ml (4 fl oz) extra-virgin olive oil

Steps:

First, make your vinaigrette. In a small bowl or jar with a lid, combine the shallot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.
Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.

Oregano Salad Dressing image

Provided by mkorte33

Time 15m

Yield 1 1/3 cups, 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon granulated sugar
1 pinch salt
1 pinch pepper
1/4 cup vegetable oil
1 tablespoon sun-dried tomato, chopped
1 tablespoon fresh oregano, chopped

Steps:

In a small bowl, whisk together vinegar, mustard, sugar, salt and pepper. Gradually whisk in oil. (Dressing can be prepared to this point, covered and refrigerated for up to 2 days). Cover chopped sun-dried tomatoes (if using) with boiling water and let stand for 3 minutes, drain and add to dressing. Stir in oregano.

Nutrition Facts : Calories 166, Fat 16.2, SaturatedFat 1.9, Sodium 762.7, Carbohydrate 4.2, Fiber 2.3, Sugar 1.1, Protein 2.9

Grilled Vegetable Salad With Oregano Dressing image

Provided by Sarah

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

400 g pumpkin
3 zucchini
2 red capsicums (red peppers)
2 yellow peppers (yellow peppers)
12 green onions, trimmed
salt
150 g feta cheese, crumbled
2 tablespoons baby capers, rinsed and drained
1 tablespoon pine nuts, toasted (optional)
1/2 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1 tablespoon fresh oregano, finely chopped

Steps:

For Oregano Dressing - Place all ingredients in a screw top jar and shake well to combine, set aside.
For Vegetables - Peel and thickly slice pumpkin; quarter zucchini length ways; thickly slice both types of peppers (capsicum).
Brush vegetables with half the oregano dressing and sprinkle with a little salt.
Cook vegetables on heated barbecue grill (medium heat), turning until just tender and with slight char lines. (vegetables can be cooked in batches if your barbecue is small).
Arrange vegetables on serving platter and sprinkle with crumbled feta, capers and pine nuts (if using). Drizzle over remaining dressing.

Nutrition Facts : Calories 301.3, Fat 24, SaturatedFat 6.4, Cholesterol 22.2, Sodium 381.1, Carbohydrate 17.5, Fiber 3.7, Sugar 6.8, Protein 7.1