Greek Vinaigrette

Easy Greek salad dressing made with red wine vinegar, lemon juice, garlic, oregano, and olive oil. Delicious on salads, grilled vegetables, and more.

IngredientsClear All

• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/2 tsp dried oregano (plus more for sprinkling)
• 1/4 tsp Dijon mustard
• 1/4 tsp sea salt
• Freshly ground black pepper

Instructions

1. Blend: Add the vinegar, lemon juice, garlic, oregano, mustard, salt, and several grinds of pepper to a blender. Blend on low speed for 5-10 seconds to combine.

2. Emulsify: With the blender running on low speed, slowly drizzle in the olive oil through the feed opening until the mixture is emulsified.

3. Serve: Use immediately on Greek salad, grilled vegetables, or grain bowls. Alternatively, transfer to a jar and shake vigorously before each use.

Notes

Storage: Keeps for up to 2 weeks refrigerated in an airtight container.

Uses:

• Toss with Greek salad (cucumber, tomatoes, red onion, olives, feta)
• Drizzle over grilled vegetables
• Dress grain bowls or quinoa salads
• Use as a marinade for chicken or lamb

Tips:

• This is a more acidic vinaigrette than traditional 3:1 ratio - perfect for bold Greek flavors
• Fresh oregano can be substituted (use 1-2 tsp chopped fresh oregano)
• The Dijon mustard helps emulsify the dressing
• If using olive oil, the dressing may solidify in the fridge - let sit at room temperature for 10 minutes before using

Variations:

• Add 1/2 tsp honey to balance the acidity
• Add a pinch of dried thyme or basil
• Add 1 small shallot for extra depth
• Sprinkle extra dried oregano on top of salad after dressing
• Use all lemon juice (4 tbsp total) instead of the vinegar/lemon mix for a brighter, more citrus-forward dressing

Source

Adapted from Love and Lemons - lemon juice added for authentic Greek flavor