Oregano is a prime ingredient in this salad dressing — for good reason.

At this time of year, it inevitably happens: The attack of the oregano.

What started as a teeny-tiny seedling planted years ago has taken on a life of its own — growing with abandon into a dense bush that would over take everything else in my small backyard if I let it.

Sure, I’ve killed hardy cactus, gone through turmoil trying to grow healthy basil at times, and fretted over finicky tomato plants. But my oregano? It’s survived freak frosts, spells without regular watering, and downright neglect. I half think it secretly considers every other plant in my yard a wuss. After all, Mr. Oregano is a survivor. He’s the king of this domain, for sure.

It looks so innocent in my yard, doesn’t it?

So, at this time of year especially, I find myself adding fresh oregano leaves to pastas, vegetable soups, tabbouleh, roasted chicken, and blistered pizzas. But no matter how much I use, there’s always more oregano where that came from, if you know what I mean.

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