If you’re searching for a tangy, vibrant way to bring Mediterranean sunshine to your table, this Homemade Greek Vinaigrette is about to become your new go-to. Bursting with zesty red wine vinegar, aromatic oregano, and a touch of Dijon for creaminess, this dressing is the ultimate flavor booster for salads, grilled veggies, and even as a quick marinade. In just five minutes, you’ll whip up something so much fresher and more flavorful than anything you’ll find on a store shelf, and you’ll know exactly what’s in every golden drop. Let’s dive into this Greek-inspired staple you’ll want to drizzle on everything!
Ingredients You’ll Need
The beauty of this Homemade Greek Vinaigrette lies in its simplicity. Every ingredient plays a starring role, from the lush olive oil to the punchy garlic, creating a perfectly balanced dressing you’ll want to make again and again. Here’s what you’ll need for this Mediterranean classic:
- Extra Virgin Olive Oil: The base of the vinaigrette, providing a rich, fruity foundation that carries all the flavors.
- Red Wine Vinegar: Adds a signature tang and brightness that defines Greek dressings.
- Dijon Mustard: Helps emulsify the dressing and brings a subtle depth of flavor.
- Dried Oregano: The unmistakable herb that transports every bite straight to the Greek isles.
- Garlic (minced): Gives the vinaigrette a savory punch and irresistible aroma.
- Onion Powder: Lends a mild, sweet undertone that softens the acidity.
- Salt: Essential for enhancing all the flavors and bringing the dressing into balance.
- Black Pepper: Adds a gentle kick and ties everything together.
- Fresh Lemon Juice: Brightens the vinaigrette and brings out the freshness of every ingredient.
- Honey or Sugar (optional): Just a touch mellows the acidity and rounds out the flavors beautifully.
How to Make Homemade Greek Vinaigrette
Step 1: Gather Your Ingredients
Start by measuring out each ingredient and mincing the garlic. Having everything prepped and ready makes the assembly process a breeze and ensures the flavors stay vibrant and fresh.
Step 2: Combine in a Jar or Bowl
Add the olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, onion powder, salt, black pepper, lemon juice, and honey (if you’re using it) to a small bowl or a jar with a tight-fitting lid. This method makes mixing—and storing—super convenient.
Step 3: Whisk or Shake Vigorously
If you’re using a bowl, whisk everything until the mixture looks creamy and fully blended. If you’re using a jar, secure the lid and give it a vigorous shake for about 30 seconds. This emulsifies the ingredients so the vinaigrette is smooth and unified.
Step 4: Taste and Adjust
Give your Homemade Greek Vinaigrette a little taste. If you prefer more tang, add a splash more vinegar or lemon juice. For extra sweetness, stir in a touch more honey. Adjust the salt and pepper until it’s just right for your palate.
Step 5: Serve or Store
Use your vinaigrette right away, or pop it in the fridge for later. Just remember to shake or whisk again before serving, as the ingredients may separate over time. That’s a sign of a truly homemade dressing!
How to Serve Homemade Greek Vinaigrette
Garnishes
Sprinkle in a tablespoon of crumbled feta or a few chopped kalamata olives right into the dressing for an extra layer of Mediterranean magic. A pinch of fresh oregano or cracked black pepper on top can also make your salad look and taste extra special.
Side Dishes
This vinaigrette is a natural partner for classic Greek salads loaded with tomatoes, cucumbers, and olives, but don’t stop there! It’s fantastic drizzled over roasted vegetables, tossed with pasta salads, or even as a marinade for grilled chicken or fish. The possibilities are endless.
Creative Ways to Present
For a party-worthy presentation, serve your Homemade Greek Vinaigrette in a small carafe or mason jar alongside a platter of colorful chopped veggies. Or, use it as a dip with warm pita wedges and crudités for a fresh, interactive appetizer.
Make Ahead and Storage
Storing Leftovers
Keep any leftover vinaigrette in a tightly sealed jar or container in the refrigerator. It stays fresh and flavorful for up to one week. Be sure to give it a good shake or stir before each use, as natural separation may occur.
Freezing
While it’s possible to freeze vinaigrettes, the texture can become a bit uneven after thawing due to the olive oil solidifying. For best results, make only what you’ll use within a week and enjoy it fresh. If you do freeze, allow it to thaw in the fridge and re-emulsify before using.
Reheating
If your Homemade Greek Vinaigrette becomes too thick or solid in the fridge, simply let it sit at room temperature for 10–15 minutes. Give it a vigorous shake or whisk and it’ll return to its pourable, luscious state without any need for heating.
FAQs
Can I use fresh oregano instead of dried?
Absolutely! Fresh oregano brings a brighter, more herbaceous flavor. Just double the amount, as dried herbs are more concentrated than fresh.
Is this vinaigrette suitable for vegans?
Yes, simply use sugar instead of honey, and you have a completely vegan Homemade Greek Vinaigrette that everyone can enjoy.
Can I swap the red wine vinegar for another type?
Definitely! White wine vinegar or apple cider vinegar both work well and subtly change the flavor profile. Experiment to find your favorite version.
How can I make this dressing creamier?
Try blending in a spoonful of Greek yogurt or a handful of crumbled feta cheese. It creates a thicker, creamier texture that clings beautifully to leafy greens.
What if I don’t have Dijon mustard?
You can use regular yellow mustard or even a bit of mayonnaise in a pinch. The main goal is to help emulsify the dressing and add a gentle tang.
Final Thoughts
There’s something incredibly satisfying about whisking up your very own Homemade Greek Vinaigrette—especially knowing it’s bursting with fresh, bold flavors and none of the mystery ingredients you’d find in store-bought bottles. Give it a try, and let your salads, veggies, and even grilled meats reach new, delicious heights. Happy drizzling!
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Homemade Greek Vinaigrette Recipe
- Total Time: 5 minutes
- Yield: ¾ cup (about 6 servings) 1x
- Diet: Vegetarian
Description
This homemade Greek vinaigrette is a vibrant, flavorful dressing made with extra virgin olive oil, red wine vinegar, Dijon mustard, and fresh herbs. Perfect for salads, marinades, and grilled vegetables, this easy no-cook recipe brings the authentic taste of the Mediterranean to your table in just five minutes.
Ingredients
Vinaigrette Ingredients
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or sugar (optional, to balance acidity)
Instructions
- Combine Ingredients: In a small bowl or jar with a tight-fitting lid, add the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, onion powder, salt, black pepper, fresh lemon juice, and honey or sugar if using.
- Emulsify Dressing: Whisk vigorously or shake the jar tightly until all ingredients are fully combined and the dressing is emulsified, creating a smooth and well-blended vinaigrette.
- Taste and Adjust: Sample the vinaigrette and adjust seasoning as needed, adding more salt, lemon juice, or honey to balance flavors according to your preference.
- Store Properly: Transfer the vinaigrette to a sealed container if not already in one, and refrigerate. It can be stored for up to one week.
- Use Before Serving: Shake or stir the vinaigrette well before each use since ingredients may separate upon standing.
Notes
- For extra flavor, stir in a tablespoon of crumbled feta cheese or a few chopped kalamata olives to the vinaigrette before serving.
- This vinaigrette works beautifully on Greek salads, pasta salads, grilled vegetables, or as a marinade for chicken and fish.
- Store refrigerated and use within one week for optimal freshness and flavor.
- If you prefer a sweeter dressing, increase the honey or sugar slightly, tasting as you go.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 1g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
