Recipe courtesy of Jeremy Stanton
50 min
(includes cooling time)
20 min
About 2 cups


  • 2 teaspoons salt 
  • 2 tablespoons fresh oregano, finely chopped 
  • 2 tablespoons fresh flat-leaf Italian parsley, finely chopped 
  • 2 tablespoons fresh thyme, finely chopped 
  • 2 cloves garlic, chopped 
  • 1 shallot, chopped 
  • 1/2 cup red wine vinegar 
  • 1 tablespoon extra-virgin olive oil 
  • Fresh cracked black pepper


Mix the salt with 1 cup water in a small saucepot and bring to a boil. Set aside and allow to cool completely.

Mix together the oregano, parsley, thyme, garlic and shallots in a bowl. Mix the vinegar with the salted water, and then pour over the herb mixture. Whisk in the olive oil and season with black pepper. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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