If you’ve ever wanted a bright, zesty dressing to elevate your salads or marinate your favorite dishes, this Homemade Greek Vinaigrette Recipe is your new secret weapon. It perfectly balances tangy red wine vinegar and lemon juice with fragrant oregano and the smooth richness of olive oil, creating a vibrant and versatile dressing that bursts with authentic Mediterranean flavor. Every spoonful of this vinaigrette brings a sunshine-filled taste of Greece right to your kitchen, making ordinary meals feel a little more special and absolutely delicious.
Ingredients You’ll Need
These simple ingredients come together effortlessly to create a dressing that’s both fresh and deeply flavorful. Each component plays a key role in building the layers of taste and texture that make this recipe irresistible.
- Red wine vinegar (¼ cup): Provides the sharp, tangy base that wakes up the palate.
- Freshly squeezed lemon juice (3 tablespoons): Adds bright citrus notes and balances the acidity.
- Minced garlic (1 ½ teaspoons): Brings a pungent, savory kick that’s classic in Greek flavors.
- Dijon mustard (1 teaspoon): Acts as a natural emulsifier while lending a subtle depth of flavor.
- Dried oregano (½ teaspoon): Infuses that unmistakable herby aroma essential to Greek cuisine.
- Kosher salt (½ teaspoon): Enhances all the flavors without overwhelming.
- Black pepper (¼ teaspoon): Adds just a hint of spice and complexity.
- Olive oil (½ cup): The silky, rich base that ties everything together with a smooth finish.
How to Make Homemade Greek Vinaigrette Recipe
Step 1: Combine the Flavorful Ingredients
Start by placing the red wine vinegar, freshly squeezed lemon juice, minced garlic, Dijon mustard, dried oregano, kosher salt, and black pepper into a medium-sized bowl. Mix these bright and bold ingredients to create the flavorful backbone of your vinaigrette.
Step 2: Whisk in the Olive Oil
Slowly drizzle the olive oil into the bowl while whisking vigorously. This gentle gradual addition helps the oil emulsify with the acidic ingredients, resulting in a perfectly blended, silky dressing that clings wonderfully to your salads or veggies.
Step 3: Store the Dressing Properly
Once your vinaigrette is well mixed, transfer it into an airtight container. Store it in the refrigerator where it will stay fresh and flavorful for up to a week, ready to brighten any dish at a moment’s notice.
How to Serve Homemade Greek Vinaigrette Recipe
Garnishes
A sprinkle of crumbled feta cheese or chopped fresh herbs like parsley or dill can beautifully complement this vinaigrette. These garnishes add texture and fresh, green notes that marry perfectly with the dressing’s Mediterranean flair.
Side Dishes
This vinaigrette is a stellar companion for crisp Greek salads loaded with cucumbers, tomatoes, olives, and red onions. It’s also phenomenal drizzled over grilled vegetables, roasted potatoes, or even as a lively sauce for seafood dishes.
Creative Ways to Present
For a fun twist, toss this vinaigrette with quinoa or couscous salads, adding chopped veggies and herbs for a refreshing side. You can also use it as a marinade for chicken or lamb to infuse your proteins with bold, fragrant flavors before grilling or roasting.
Make Ahead and Storage
Storing Leftovers
Keep your homemade Greek vinaigrette in an airtight container in the fridge to maintain its freshness and flavor. It’s best enjoyed within one week to ensure the ingredients don’t lose their vibrant qualities.
Freezing
Due to the olive oil content, freezing this vinaigrette is not recommended. The texture and flavor may be compromised when thawed, potentially resulting in separation or a grainy consistency.
Reheating
This vinaigrette is designed to be served cold or at room temperature, so reheating is unnecessary. If it separates after refrigeration, simply give it a good shake or whisk to bring it back together before using.
FAQs
Can I use fresh oregano instead of dried in the Homemade Greek Vinaigrette Recipe?
Absolutely! Fresh oregano will add a brighter, more delicate herbal flavor. Use about one tablespoon chopped fresh oregano to replace half a teaspoon of dried oregano.
Is this vinaigrette suitable for vegan diets?
Yes, this Homemade Greek Vinaigrette Recipe is completely vegan as it contains no animal products, just simple, plant-based ingredients.
Can I substitute olive oil with another oil?
While the olive oil lends the signature taste of this vinaigrette, you can use other oils like avocado or grapeseed oil, but be aware it will slightly change the flavor profile.
How can I make the vinaigrette thicker?
To thicken the vinaigrette, you can blend the mixture with a small amount of soaked cashews or a teaspoon of honey. However, stick to the original if you prefer a classic light dressing.
What are some dishes that go well with this vinaigrette?
This dressing pairs wonderfully with Greek salads, grilled meats, roasted vegetables, and even grain bowls, making it a versatile addition to your meal rotation.
Final Thoughts
Making this Homemade Greek Vinaigrette Recipe is a delightful way to add a splash of authentic Mediterranean sunshine to your meals. It’s so easy to prepare and uses ingredients that are staples in many kitchens, yet it transforms simple dishes into something truly special. Give it a try, and I promise it’ll become a trusted favorite that you reach for time and again.
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Homemade Greek Vinaigrette Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving (about ¾ cup)
- Category: Dressing
- Method: No-Cook
- Cuisine: Greek
- Diet: Gluten Free
Description
This Homemade Greek Vinaigrette is a bright, tangy, and herbaceous dressing that combines red wine vinegar, lemon juice, garlic, and oregano with smooth olive oil. Perfect for salads or as a marinade, it’s simple to whisk together in minutes and stores well in the refrigerator for up to a week.
Ingredients
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 initial ingredients: In a medium bowl, add the red wine vinegar, freshly squeezed lemon juice, minced garlic, Dijon mustard, dried oregano, kosher salt, and pepper. Stir these ingredients together to combine their flavors.
- Whisk in olive oil: Slowly drizzle the olive oil into the bowl while continuously whisking. This gradual incorporation ensures the dressing emulsifies and becomes smooth and well blended.
- Store the dressing: Transfer the vinaigrette into an airtight container and refrigerate. It keeps fresh and flavorful for up to one week.
Notes
- Use freshly squeezed lemon juice for the best bright and fresh flavor.
- Adjust salt and pepper to taste before serving.
- Shake or whisk again before each use as the ingredients may separate during storage.
- Use extra virgin olive oil for the best taste and health benefits.
- This vinaigrette works well as a salad dressing or marinade for vegetables and grilled meats.
