white wine vinegar and olive oil dressing

makes 250 ml (9 fl oz/1 cup)

80 ml (2½ fl oz/¹/₃ cup) white wine vinegar

170 ml (5½ fl oz/²/₃ cup) olive oil

½ teaspoon dried oregano

Put all of the ingredients into a jar and shake well to combine.

Any leftover dressing can be stored in an airtight container in the refrigerator for up to 1 week.

My husband, John, is a ‘sauceaholic’ — he gets very excited about the tasty addition that salad dressings and vinaigrettes add to our mealtimes.