Greek Dressing

2 C. extra-virgin olive oil
1/2 C. red wine vinegar (see note)
1 T. Greek oregano
5 large cloves garlic, finely chopped
1 T. freshly ground pepper or to taste
1 1/2 T. salt or to taste

In a bowl combine the olive oil, vinegar, oregano (rub the oregano between your palms to release the flavor), garlic, pepper and salt. Combine with a wire whisk until smooth.

While still whisking, pour enough of the dressing over the salad to coat vegetables. Toss.

Refrigerate the remaining dressing in a clean bottle or jar with a tight-fitting lid. Shake vigorously before using.

Note: You can replace the wine vinegar with fresh lemon juice.

Makes 3 cups.