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
Scale
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.
