🥗 Homemade Greek Vinaigrette
Description
This zesty and aromatic Greek vinaigrette is a classic Mediterranean dressing that combines the richness of extra virgin olive oil with the tang of red wine vinegar and lemon juice. It’s perfect for Greek salads, roasted vegetables, grilled meats, or even as a marinade. Easy to make and bursting with bold flavor, it’s a pantry staple with clean, wholesome ingredients.
Ingredients
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced or grated
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- (Optional) Juice of 1/2 lemon for added brightness
Instructions
- Combine ingredients: In a small bowl or jar with a lid, add olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper.
- Optional step: Add lemon juice if using, for extra tang and freshness.
- Whisk or shake: Whisk vigorously or shake in a sealed jar until emulsified (well combined).
- Taste and adjust: Adjust salt, pepper, or acidity to taste.
- Store: Refrigerate in a sealed container for up to 1 week. Shake before each use.
Notes
- Mustard acts as an emulsifier, helping the oil and vinegar stay blended.
- Fresh herbs can be used in place of dried oregano for a brighter flavor—use about 1 tablespoon chopped fresh oregano.
- Add 1 tsp honey or maple syrup if you prefer a slightly sweeter vinaigrette.
Tips
- For smoother flavor, let the dressing sit for 10 minutes before serving to allow the garlic and oregano to infuse.
- Always use high-quality olive oil and vinegar—they make a big difference.
- Double the recipe and store in a mason jar for convenience throughout the week.
Servings
- Makes about 3/4 cup (6 tablespoons), enough for 4–6 servings of salad.
Nutritional Information (Per 1 tablespoon, approx.)
- Calories: 120
- Fat: 14g
- Carbohydrates: 0.5g
- Protein: 0g
- Sugar: 0g
- Sodium: 100mg
Health Benefits
- Olive oil is rich in monounsaturated fats and antioxidants, supporting heart health.
- Red wine vinegar may aid digestion and has antimicrobial properties.
- Garlic offers immune-boosting benefits.
- Oregano is a source of antioxidants and may support anti-inflammatory responses.
Q&A
Q: Can I make this vinaigrette ahead of time?
A: Absolutely! It stores well in the fridge for up to a week. Shake before each use.
Q: Is this dressing vegan and gluten-free?
A: Yes, it’s naturally both vegan and gluten-free.
Q: What can I use this vinaigrette on?
A: Great on Greek salads, pasta salads, grain bowls, grilled vegetables, or as a marinade for chicken or tofu.
Q: Can I substitute the vinegar?
A: Yes, white wine vinegar or apple cider vinegar can work, but the flavor will be slightly different.
Q: What if I don’t like mustard?
A: You can leave it out, but it helps emulsify the dressing. Try replacing it with a small amount of mayo or a touch of tahini for a similar effect.
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