Greek Lemon Vinaigrette

Greek Lemon Vinaigrette

A tangy, herb-flecked dressing that brightens salads with fresh lemon and oregano.

Total 10 min Makes 16 oz Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This Greek lemon vinaigrette whisks together fresh lemon juice, extra-virgin olive oil, garlic, and dried oregano into a bright, tangy dressing. It suits crisp salads, grilled vegetables, or roasted meats, and comes together in minutes with no cooking required.

Ingredients

  • 1/2 cup fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, finely chopped

Method

  1. In a medium bowl or jar, combine the lemon juice, minced garlic, dried oregano, Dijon mustard, honey, salt, and black pepper.

  2. Whisk the mixture vigorously, or seal the jar and shake, until the honey and salt dissolve.

  3. Slowly drizzle in the olive oil while whisking continuously, or seal the jar and shake vigorously until the dressing is emulsified and slightly thickened.

  4. Stir in the chopped fresh parsley.

  5. Taste and adjust salt, pepper, or lemon juice as needed.

  6. Let the vinaigrette rest at room temperature for 10 minutes to allow the flavors to meld before serving, or refrigerate in an airtight container for up to 1 week, whisking or shaking well before each use.

Rate this recipe

★ 4.3 (1)

Greek Lemon Vinaigrette

This Greek lemon vinaigrette whisks together fresh lemon juice, extra-virgin olive oil, garlic, and dried oregano into a bright, tangy dressing. It suits crisp salads, grilled vegetables, or roasted meats, and comes together in minutes with no cooking required.

10 min 16 oz 165 cal

Ingredients

  • 1/2 cup fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, finely chopped

Method

  1. 1

    In a medium bowl or jar, combine the lemon juice, minced garlic, dried oregano, Dijon mustard, honey, salt, and black pepper.

  2. 2

    Whisk the mixture vigorously, or seal the jar and shake, until the honey and salt dissolve.

  3. 3

    Slowly drizzle in the olive oil while whisking continuously, or seal the jar and shake vigorously until the dressing is emulsified and slightly thickened.

  4. 4

    Stir in the chopped fresh parsley.

  5. 5

    Taste and adjust salt, pepper, or lemon juice as needed.

  6. 6

    Let the vinaigrette rest at room temperature for 10 minutes to allow the flavors to meld before serving, or refrigerate in an airtight container for up to 1 week, whisking or shaking well before each use.