If you want to brighten up your salads and add a burst of Mediterranean sunshine to your meals, this Greek Vinaigrette Recipe is an absolute must-try. It blends the zesty tang of lemon and red wine vinegar with the earthiness of oregano and the smoothness of extra virgin olive oil, creating a dressing that’s both vibrant and comforting. Whether drizzled over fresh greens or used as a marinade, this vinaigrette brings a perfect balance of flavors that feels like a warm Greek afternoon captured in a bottle.
Ingredients You’ll Need
The beauty of this Greek Vinaigrette Recipe lies in its simplicity and the quality of its ingredients. Each component plays a key role, from the richness and fruitiness of the olive oil to the punchy brightness of lemon juice and vinegar. The garlic and oregano add those signature Mediterranean flavors, while Dijon mustard helps everything come together smoothly with just the right amount of tang.
- 1/2 cup extra virgin olive oil: The foundation of the vinaigrette, bringing richness and a silky texture.
- 3 tablespoons red wine vinegar: Adds the necessary tang and depth with a slightly fruity acidity.
- 2 tablespoons fresh lemon juice: Provides fresh citrus brightness to lift all the flavors.
- 1 teaspoon Dijon mustard: Helps emulsify the dressing and adds a subtle sharpness.
- 1 small garlic clove, minced: Infuses the vinaigrette with aromatic warmth and a little bite.
- 1 teaspoon dried oregano: Brings that essential Mediterranean herb aroma and flavor.
- 1/2 teaspoon salt: Enhances all the ingredients, tying the flavors together.
- 1/2 teaspoon cracked black pepper: Adds a mild spiciness to finish the dressing perfectly.
How to Make Greek Vinaigrette Recipe
Step 1: Gather Your Ingredients
Before you begin, measure out all the ingredients so you’re ready to assemble the vinaigrette without interruption. This makes the mixing process smooth and ensures that each flavor will blend perfectly.
Step 2: Combine Base Ingredients
In a small bowl or a jar with a lid, mix together the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, and dried oregano. These are the building blocks of your Greek vinaigrette, giving it that vibrant and herby character.
Step 3: Emulsify the Dressing
Slowly add the extra virgin olive oil while whisking continuously, or if using a jar, add the olive oil and shake vigorously with the lid on. This process emulsifies the dressing, creating a creamy consistency that clings beautifully to your salad ingredients.
Step 4: Season and Taste
Stir in the salt and cracked black pepper, then give the vinaigrette a taste. Adjust any elements as you prefer — maybe a touch more lemon juice or a pinch more oregano. Let the flavors mingle for about 10 minutes before serving to really bring everything together.
How to Serve Greek Vinaigrette Recipe
Garnishes
To sprinkle on top after drizzling your Greek vinaigrette, try garnishing with fresh herbs like chopped parsley or extra oregano for an added pop of green and fragrance. Crumbled feta cheese also pairs wonderfully, reinforcing the Mediterranean vibe.
Side Dishes
This vinaigrette shines alongside classic Greek-inspired dishes such as a Greek salad loaded with cucumbers, tomatoes, kalamata olives, and red onions. It’s also fantastic drizzled over grilled vegetables, roasted potatoes, or even grilled chicken and fish, adding a flavorful, tangy lift.
Creative Ways to Present
Think beyond salads! Use this Greek Vinaigrette Recipe as a marinade for kebabs or as a dipping sauce alongside warm pita bread. Another delightful idea is to toss it with cooked grains like quinoa or farro for a refreshing, tangy grain salad that’s perfect for picnics or meal prep.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Greek vinaigrette in an airtight container or jar in your refrigerator for up to one week. Just give it a quick shake or whisk before using, as the ingredients may naturally separate over time.
Freezing
Freezing this vinaigrette isn’t recommended because the olive oil can change texture and become cloudy or grainy once thawed. It’s best enjoyed fresh or stored chilled in the fridge.
Reheating
This vinaigrette is meant to be served cold or at room temperature, so reheating isn’t necessary. If you stored it in the fridge, simply let it sit out for a few minutes and shake well to bring it back to the best consistency.
FAQs
Can I use fresh oregano instead of dried in this Greek Vinaigrette Recipe?
Absolutely! Fresh oregano will impart a brighter, more vibrant flavor. Use about three times the amount of fresh oregano as dried since fresh herbs are less concentrated.
Is this vinaigrette suitable for a vegan diet?
Yes, this Greek vinaigrette is completely vegan. All the ingredients are plant-based, making it an excellent option for those avoiding animal products.
Can I substitute lemon juice with lime juice in this recipe?
You can, though lemon juice has a milder, sweeter acidity that complements the other flavors better. Lime juice will give a more tart and zesty profile, which is delicious but slightly different.
How long does the vinaigrette last once made?
Stored properly in the refrigerator, the vinaigrette keeps for up to one week. Always give it a good shake before each use, as separation is natural.
Can I make this recipe without mustard?
Mustard helps emulsify the dressing and adds flavor, but if you don’t have any on hand, you can skip it. Just be prepared for a slightly thinner vinaigrette that may separate more quickly.
Final Thoughts
This Greek Vinaigrette Recipe is a simple yet wonderfully flavorful way to enhance countless dishes. Its bright, herby character is like a little taste of Greece in every drop. I encourage you to whip up this dressing and experiment with it in your kitchen — it’s a recipe that quickly becomes a pantry favorite for anyone who loves fresh, vibrant flavors.
Print
Greek Vinaigrette Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings
- Category: Salad Dressing
- Method: No-Cook
- Cuisine: Mediterranean, Greek
- Diet: Gluten Free
Description
A classic and vibrant Greek vinaigrette made with extra virgin olive oil, red wine vinegar, lemon juice, garlic, and oregano. This easy-to-make dressing is perfect for salads, grilled vegetables, or as a marinade, delivering bright Mediterranean flavors in just minutes.
Ingredients
Vinaigrette Ingredients
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Instructions
- Prepare ingredients: Measure out all your ingredients and have them ready to go before starting the mixing process to ensure smooth preparation.
- Combine acidic ingredients and seasonings: In a small bowl or jar with a lid, mix together red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, and dried oregano.
- Blend initial ingredients: Stir or shake vigorously to fully combine the vinegar, lemon juice, mustard, garlic, and oregano.
- Emulsify with olive oil: Slowly drizzle in the extra virgin olive oil while whisking continuously, or if using a jar, add the oil and shake well to create a smooth, emulsified vinaigrette.
- Season to taste: Add salt and cracked black pepper, then taste and adjust seasoning if needed for balance.
- Allow flavors to meld: Let the vinaigrette rest for about 10 minutes to allow the flavors to marry and intensify.
- Serve or store: Serve immediately over salads or vegetables, or store in a sealed container in the refrigerator for up to one week.
Notes
- For best flavor, use fresh lemon juice and good quality extra virgin olive oil.
- Shake or whisk well before each use to re-emulsify the dressing.
- Adjust garlic and oregano quantities based on your taste preference.
- Store in the refrigerator and bring to room temperature before serving to enhance flavor and texture.
- This vinaigrette is versatile and can be used as a marinade for grilled meats or vegetables.
