Greek Vinaigrette

• 1/2 cup red wine vinegar
• 3 garlic cloves, minced
• 1 tablespoon fresh chopped basil (or 1 teaspoon dried)
• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
• 1/2 teaspoon dried marjoram (optional)
• 3 tablespoons lemon juice (about 1 lemon) 
• 3/4 cup olive oil
• Salt, to taste
• Freshly ground pepper, to taste

1. Combine first 6 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper. Keep refrigerated in an airtight container for up to 1 week.

(Note: great with spinach, tomato, cucumber, and feta salad --or-- fresh tomatoes and mozzarella)