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Ingredients (8)

  • 5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
  • 5 tablespoons dry white wine
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup packed fresh oregano (leaves and tender stems only)
  • 2 tablespoons packed fresh thyme leaves
  • 1/2 medium yellow onion, peeled and halved again
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Nutritional Information
  • Calories182
  • Fat18.14g
  • Saturated fat2.53g
  • Trans fat
  • Carbs3.66g
  • Fiber1.19g
  • Sugar0.88g
  • Protein0.39g
  • Cholesterol
  • Sodium126.1mg
  • Nutritional Analysis per serving (6 servings) Powered by

This versatile marinade, loaded with oregano and thyme, gives a refreshing note to everything it coats. We use it on both our Grilled Greek Salad and our Oregano-Marinated Grilled Chicken with Charred Lemons.

Instructions

Place all of the ingredients in a blender or food processor and process on high until smooth, about 1 minute. Use immediately or refrigerate in a container with a tightfitting lid for up to 1 day.
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