The use of lemon juice in place of vinegar in salad dressings is distinctively Greek. This dressing is best made at least an hour in advance, but don’t try to double the recipe and keep it around. Lemon juice doesn’t hold its freshness the way vinegar does.
3/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp dried oregano, crumbled
1 garlic clove, crushed
1/2 tsp salt
1/4 tsp black pepper
Put all the ingredients in a container with a tight-fitting lid, and shake well.
Note: I’m not sure where this recipe came from or if I modified another’s recipe. I’ve used it forever.