Homemade Greek Vinaigrette is a simple yet flavorful salad dressing made with olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, and a pinch of salt and pepper. This classic recipe is so delicious, you’ll never feel the need to grab a bottle from the store again! I love making my own dressings so I can control the ingredients, ensuring every drop is fresh and free of any unnecessary additives. Give this recipe a try in my Greek Pasta Salad! Then, try a couple of my other popular homemade dressings like Ranch dressing and Italian dressing!
Ingredients & Substitutions
- Vinegar: Red wine vinegar is the vinegar mostly used in vinaigrettes. (I also use it in my Chipotle Honey Vinaigrette, which you may also want to try!) It has a tanginess and gives the dressing some zing! You could substitute white wine vinegar if you don’t have any red wine vinegar on hand.
- Lemon Juice: Lemon juice adds just a bit more of a bright flavor to the dressing.
- Mustard: Dijon mustard adds even more tanginess to the dressing and helps to thicken it up just a bit. You could substitute yellow mustard, but that will change the flavor profile a bit. It will still be delicious, though!
- Herbs and Spices: Use oregano, salt, and pepper to season the dressing.
How to Use Greek Vinaigrette
Besides as a salad dressing, there are a few ways you can use Greek Vinaigrette:
- Marinade: This dressing makes a great marinade for meats, poultry, and fish.
- Roasted Vegetables: Toss vegetables in the vinaigrette before roasting for added flavor.
- Sandwiches: Use the dressing as a topping or spread for sandwiches.
- Dipping Sauce: Grab some vegetables, pita bread, or grilled meats to dip into the dressing. I would add it to my Vegetable Tray as another dipping option.
How to Store Homemade Greek Vinaigrette
Once you have mixed all the ingredients together, store the vinaigrette in a jar with a tight seal. Store the dressing in the refrigerator for up to a week. When using, shake it up a bit to get everything mixed together before pouring it onto your salad. This recipe makes about one cup of vinaigrette.
Homemade Greek Vinaigrette
Ingredients
- ¼ cup (60 g) red wine vinegar
- 3 tablespoons freshly squeezed lemon juice, approximately 1 lemon, juiced
- 1 ½ teaspoons garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup (109 g) olive oil
Instructions
- Combine the first seven ingredients (every ingredient except for the oil) in a medium bowl.
- Slowly whisk in the oil until blended.
- Store the dressing in an airtight container in the refrigerator for up to a week.
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You can tag me at @iamhomesteader.
Thanks for your recipe is very very tasty 🌺🌺🌺
Hi , tks a lot just what I was look for 👍and tks for all the great recipe
👏👏
Amanda, I love to make my own dressings, too, but my problem is that they do not last past that 1st meal in the refrigerator. They separate and get hard and I have to throw the rest of it out. Is there any way to be able to keep these homemade dressings for longer than a day? 🙂
Jennifer