Greek Vinaigrette & Marinade

The oregano really comes through without being overpowering, and it’s got just the right tangy bite for a lunch salad. I’ve started keeping a bottle at my desk just to shake over greens and leftover chicken—makes a plain bowl taste like something I’d pay for at a cafe.

I’ve been using this as a quick marinade for chicken thighs and the oregano really comes through without overpowering. It’s tangy enough to brighten a simple salad too, so one bottle actually does double duty in my kitchen.

The oregano and black pepper hit right away, giving it that real Mediterranean kick without being overpowering. I’ve been using it as a marinade for chicken all week and it’s already become my go-to bottle.