Actually, this is nothing more than one more example of cooking being oh so much a matter of personal taste. High quality (serious emphasis on "quality" here) dried oregano actually has much better flavor than fresh. And that's regardless of whether you're using Greek, Mexican, or Italian varieties of the herb. While dried can be added early on in a recipe to allow it's flavor & fragrance to permeate a dish during the cooking process, fresh must be added no earlier than the last 10 minutes or so of cooking to have any impact whatsoever.
I prefer QUALITY dried oregano to fresh in any dish that requires a decent length of cooking, but prefer fresh in dishes such as homemade pizzas & tomato salads.
But - most importantly - personal taste will always rule. Ingredients are flavorful or flavorless only in the mouth of the beholder.