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.
Recipe courtesy of Jeremy Stanton, The Meat Market