Recipe from “Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant” by Ox Co-Owners and Chefs Greg Denton and Gabrielle Quiñónez Denton

In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.


½ cup chopped fresh flat-leaf parsley leaves

1 tablespoon chopped fresh oregano

1 teaspoon finely grated or minced garlic

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

1 cup extra-virgin olive oil

½ cup red wine vinegar