Greek Vinaigrette

Greek Vinaigrette

A tangy, herb-flecked dressing that brightens salads with olive oil and red wine vinegar.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

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

Allergens

Dairy

This Greek vinaigrette balances sharp red wine vinegar with fruity olive oil, oregano, and a touch of garlic for a punchy, versatile dressing. It comes together in minutes with just a whisk or a jar to shake, making it ideal for tossing over crisp lettuce, tomatoes, cucumbers, and feta. Store it in the fridge and give it a good shake before each use.

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons crumbled feta cheese (optional)

Method

  1. In a small bowl or jar, combine the red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, honey, salt, and pepper.

  2. Whisk the mixture together, or if using a jar, secure the lid and shake until the honey and mustard are fully incorporated.

  3. Slowly drizzle in the olive oil while whisking constantly, until the vinaigrette is emulsified and slightly thickened.

  4. Stir in the crumbled feta cheese if using.

  5. Let the vinaigrette sit at room temperature for 10 minutes to allow the flavors to meld before serving.

  6. Whisk or shake again just before serving, as the oil and vinegar will separate on standing. Store leftovers in a sealed jar in the refrigerator for up to 1 week.

Rate this recipe

★ 3.9 (1)

Greek Vinaigrette

This Greek vinaigrette balances sharp red wine vinegar with fruity olive oil, oregano, and a touch of garlic for a punchy, versatile dressing. It comes together in minutes with just a whisk or a jar to shake, making it ideal for tossing over crisp lettuce, tomatoes, cucumbers, and feta. Store it in the fridge and give it a good shake before each use.

10 min 16 oz 110 cal

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons crumbled feta cheese (optional)

Method

  1. 1

    In a small bowl or jar, combine the red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, honey, salt, and pepper.

  2. 2

    Whisk the mixture together, or if using a jar, secure the lid and shake until the honey and mustard are fully incorporated.

  3. 3

    Slowly drizzle in the olive oil while whisking constantly, until the vinaigrette is emulsified and slightly thickened.

  4. 4

    Stir in the crumbled feta cheese if using.

  5. 5

    Let the vinaigrette sit at room temperature for 10 minutes to allow the flavors to meld before serving.

  6. 6

    Whisk or shake again just before serving, as the oil and vinegar will separate on standing. Store leftovers in a sealed jar in the refrigerator for up to 1 week.