Basic Italian Vinaigrette

We used a blend of fresh herbs harvested from the community herb garden!

Yield: Makes about 1/2 cup


6 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

2 garlic cloves, chopped

1 teaspoon dried basil, crumbled

1/4 teaspoon dried crushed red pepper

Pinch of dried oregano


Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)