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
Scale
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.
