If you’re looking for a simple, boldly flavorful salad dressing that will instantly brighten up just about anything you spoon it over, look no further than Homemade Greek Vinaigrette. A trusted staple of Mediterranean kitchens, this zesty blend combines vibrant olive oil, tangy red wine vinegar, a squeeze of fresh lemon, a good punch of garlic, and plenty of aromatic dried herbs. You’ll be amazed how just a few everyday ingredients create a vinaigrette that’s equally at home dressing crisp greens, marinating juicy chicken, or drizzling over roasted veggies.
Ingredients You’ll Need
It’s incredible how nine humble ingredients are all you need to create Homemade Greek Vinaigrette. Each one brings genuine character and depth: zing, freshness, herby notes, or that luscious, silky texture that makes every bite sing. Here’s what you need and why you’ll love each part of this recipe:
- Extra-virgin olive oil: This forms the rich yet mellow backbone of your vinaigrette—choose one with fruity, peppery notes for best results.
- Red wine vinegar: Adds that sharp, tangy pop that keeps the dressing from ever tasting flat or greasy.
- Fresh lemon juice: Brings in bright acidity and a fresh lift that balances beautifully with the other flavors.
- Dijon mustard: Not just for kick, but it actually helps the vinaigrette emulsify for a smooth, cohesive texture.
- Garlic (minced): A bold ingredient that adds a robust, savory punch and unmistakable aroma.
- Dried oregano: The signature herb of Greek cuisine, aromatic and earthy, it instantly transports this dressing to the Mediterranean.
- Dried basil: Lends a soft, sweet undertone that fleshes out the herbal flavor without overwhelming the mix.
- Salt: An essential for balancing acidity and letting all the flavors shine.
- Black pepper: Just enough for a gentle bite and a warm finish on every forkful.
How to Make Homemade Greek Vinaigrette
Step 1: Combine Ingredients
Grab a small bowl or, for a no-fuss approach, a trusty mason jar with a lid. Pour in the olive oil, red wine vinegar, and fresh lemon juice, then add the Dijon mustard, minced garlic, oregano, basil, salt, and pepper. By measuring everything straight into your container of choice, you’ll save time and keep cleanup to a minimum.
Step 2: Whisk or Shake
Now you have two fun options: Use a small whisk to briskly blend everything until the mixture looks slightly creamy and unified, or secure a lid on your jar and give it a vigorous shake for about 20 seconds. The Dijon mustard works its magic here, helping the oil and vinegar hold together in a perfectly emulsified vinaigrette. Give it a quick taste, and adjust the seasoning if you prefer a little more zest or punch of salt.
Step 3: Serve or Store
Once your Homemade Greek Vinaigrette is silky and fragrant, you can use it right away or store it in the fridge for up to a week. Just don’t forget to shake or whisk it again before each use; natural separation is normal and just means your dressing is homemade!
How to Serve Homemade Greek Vinaigrette
Garnishes
For a little extra flair, you can garnish salads with some crumbled feta cheese, a handful of sliced Kalamata olives, or a sprinkle of chopped fresh parsley. These classic Greek touches not only look beautiful but also tie the vinaigrette into your dish’s flavors seamlessly.
Side Dishes
The beauty of Homemade Greek Vinaigrette is that it’s wildly versatile. Drizzle it over crisp romaine, juicy tomatoes, cucumbers, and sliced red onions for an authentic Greek salad, or toss into pasta salads and grain bowls. It also shines as a marinade for grilled vegetables or chicken—just let them soak up those herby, garlicky notes!
Creative Ways to Present
Pour your vinaigrette into a glass carafe or a cute mason jar right at the table for a rustic, restaurant-inspired touch. If you have a themed meal, decorate the serving vessel with a small sprig of oregano or a wedge of lemon perched on the rim. For parties or picnics, divide into small jars and invite guests to shake up their own dressing—so much more fun than store-bought bottles!
Make Ahead and Storage
Storing Leftovers
Your Homemade Greek Vinaigrette will keep wonderfully in a sealed glass jar in the fridge for up to one week. Give it a vigorous shake or stir each time since natural separation will occur—the flavors will only grow deeper and more delicious after a day or two!
Freezing
While vinaigrettes generally aren’t suited for freezing due to texture changes and flavor loss, you’re always better off mixing up a fresh batch in just five quick minutes. The olive oil and herbs taste best at peak freshness; keep a little jar in the fridge instead for easy pours all week.
Reheating
No need for reheating—simply bring your vinaigrette out of the fridge about 10 minutes before using, allowing the olive oil to re-liquefy. A gentle shake or whisk will bring back its smooth texture, making it ready to pour and enjoy instantly.
FAQs
Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs can taste even more aromatic and vibrant. Use three times as much fresh oregano and basil in place of dried, and finely chop them before adding to the vinaigrette. The flavor will be slightly lighter and extra fresh.
Is Homemade Greek Vinaigrette vegan?
Yes, the standard recipe is totally vegan and gluten-free. If you choose to add feta cheese for a creamier dressing, it will no longer be vegan, but it’s delicious either way!
Can I substitute a different vinegar?
Red wine vinegar gives this vinaigrette its traditional tang, but you can swap in white wine vinegar or apple cider vinegar if that’s what you have on hand. The flavor profile will shift slightly but remain bright and delicious.
How can I make this vinaigrette creamier?
For a super creamy Homemade Greek Vinaigrette, add 1 tablespoon crumbled feta cheese and blend everything together until smooth. You’ll get a luscious, rich texture that’s perfect for hearty salads or as a dip for veggies.
Will this vinaigrette separate in the fridge?
Yes, separation is totally normal with oil-based dressings. Just shake or whisk it well before each use. If it seems a bit solid after chilling, let it sit on the counter for a few minutes and it’ll return to its pourable glory.
Final Thoughts
It’s astonishing how much flavor comes from these few pantry staples, and once you try Homemade Greek Vinaigrette, you might find yourself making it every week—just like I do. No bottled dressing can compare! Whip up a batch, share it with friends, and watch even the simplest salad become the star of the meal.
Print
Homemade Greek Vinaigrette Recipe
- Total Time: 5 minutes
- Yield: 3/4 cup 1x
- Diet: Vegan, Gluten-Free
Description
Elevate your salads with this Homemade Greek Vinaigrette that bursts with Mediterranean flavors. This easy-to-make dressing is versatile and adds a zesty kick to your dishes.
Ingredients
Main Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a small bowl or mason jar, mix olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, basil, salt, and pepper.
- Emulsify: Whisk or shake the dressing until well blended and emulsified. Adjust seasoning to taste.
- Serve: Use immediately or store in the refrigerator for up to 1 week. Remember to shake or stir before each use.
Notes
- This vinaigrette is ideal for Greek salads, pasta salads, grilled veggies, or as a chicken marinade.
- For a creamy twist, blend in 1 tablespoon of crumbled feta cheese until smooth.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
