This wonderful herb is currently staging its comeback in my garden, LOL! I love the pungent smell of oregano, especially in all its fresh in the garden glory. But dried, oregano is simply magnificent. And if the flavor of this herb wasn’t enough, there are outstanding health benefits too.
It is a powerful antibacterial, antioxidant, filled up with vitamin K and tons of fiber! Oil of oregano is something I keep in my herbal medicine chest as well as the dried herbs for cooking in my spice rack.
Here’s today’s TRICK:
Though a potent herb, its flavor can dissipate some after cooking. Taste whatever you’re making and re-spice that spaghetti sauce or whatever it is you’re cooking up with oregano. That little punch at the end of cooking will knock the flavor up several notches.
Here’s a TIP:
Try adding oregano to your “mix”—put it in salad dressings, top your garlic bread with a few sprinkles, add it into soups and stews even if the recipe doesn’t call for it. Oregano has its own personality and it’s a delicious one at that!
And your RECIPE:
Speaking of salads, this is my favorite salad—enjoy!
Leanne’s Greek Salad
- 3-4 cups red leaf lettuce torn into bite sized pieces
- 1/2 cup grape tomatoes cut in half
- 1/4 cup seedless cucumber sliced and cut in quarters
- 10 pitless Kalamata olives sliced in half (lengthwise)
- 1/3 cup Feta cheese crumbles I buy the herbed one
- 1/4 cup minced red onion optional; sometimes I put it in, sometimes I don't
- 1-2 cloves garlic pressed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 shakes dried basil
- 1 shake dried oregano
- In a large mixing bowl, place all the salad ingredients. In a small pitcher or juice glass (that’s what I use), place the dressing ingredients. Stir well with a fork.
- Pour dressing over the top of the salad and toss well. Serve immediately with freshly ground pepper over the top.