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Set out a pint jar. Place the oil, lemon juice and
zest, vinegar, Dijon mustard, oregano, and minced
garlic in the jar.
Cover and shake well to emulsify. Add the crumbled
feta, if using, and shake again.
Taste, then salt and pepper as needed. (I usually
add about ½ teaspoon salt and ¼ teaspoon fresh
cracked pepper.)
Notes
To store, cover and refrigerate for up to 3 weeks.
When ready to use, remove the lid and warm in the
microwave, just long enough to soften the oil… Not
to heat the dressing. Then cover and shake.
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