Greek Vinaigrette

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I can’t begin to count how many times this Greek Vinaigrette has saved dinner at my house. Whether I’m tossing it over a simple bowl of greens or using it to marinate chicken, this zesty, herb-packed dressing makes everything taste restaurant-worthy. It’s one of those kitchen staples I never let myself run out of.

The first time I whipped this up, I was honestly just trying to replicate a dressing from my favorite Mediterranean restaurant. What I ended up creating was even better. It’s got the perfect balance of acidity from the vinegar, the punch of garlic, and a smooth richness thanks to good olive oil. And those herbs? They bring it all home.

What makes this vinaigrette a superstar is its versatility. It’s not just for salads. I’ve used it on pasta salads, drizzled it over roasted veggies, and even spooned it over grilled salmon. It’s fresh, flavorful, and comes together in under five minutes. Just like my go-to broccoli salad or the always reliable creamy garlic chicken breasts, this is a flavor bomb worth adding to your table.

Why You’ll Love This Greek Vinaigrette

This Greek Vinaigrette will earn a permanent spot in your fridge the moment you taste it. It’s tangy, herby, garlicky, and full of bright Mediterranean flavor. The ingredients are pantry staples, it takes minutes to make, and it transforms any dish you use it on. Plus, it’s healthier and cleaner than any store-bought version you’ll find.

Ingredients

Olive Oil: A high-quality extra virgin olive oil is essential for that smooth, rich body and authentic Mediterranean taste.

Red Wine Vinegar: This brings the sharp, tangy punch that balances the oil and infuses the vinaigrette with brightness.

Garlic: Fresh garlic adds a pungent, bold depth. It’s what gives the dressing its signature zing.

Dijon Mustard: Helps emulsify the vinaigrette and adds a subtle layer of flavor that enhances every ingredient.

Dried Oregano: A must-have in any Greek recipe, it gives the vinaigrette that classic herbal note.

Salt and Pepper: They sharpen all the other flavors and bring everything into balance.

Lemon Juice: For a fresh citrusy note that brightens up the entire vinaigrette.

How to Make Greek Vinaigrette

Step 1: Combine the Aromatics

In a medium bowl or a jar with a lid, add the minced garlic, dried oregano, Dijon mustard, lemon juice, salt, and pepper. This step builds the foundation of flavor.

Step 2: Pour in the Vinegar

Add the red wine vinegar to the bowl. Stir or shake to let the acidity start melding with the aromatics.

Step 3: Whisk in the Olive Oil

Slowly drizzle in the olive oil while whisking constantly, or shake vigorously if you’re using a jar. This creates that creamy, cohesive vinaigrette texture.

Step 4: Taste and Adjust

Give your vinaigrette a taste. Add a pinch more salt, a touch more lemon, or an extra shake of oregano if needed. Every palate is different—make it your own!

Recipe Variations and Possible Substitutions

For a creamier twist, you can whisk in a tablespoon of Greek yogurt or a bit of tahini to add texture and mellow out the acidity. If you’re out of red wine vinegar, white wine vinegar or apple cider vinegar are good stand-ins. Fresh herbs like parsley or basil can be added for more garden-fresh brightness, and a pinch of sugar can help tone down the tang if you prefer a milder taste. Want to make it vegan-friendly? Skip the Dijon mustard and use a touch of maple syrup for depth.

Serving and Pairing Suggestions

This Greek Vinaigrette works wonders over a classic Greek salad, but don’t stop there. Use it to dress up grain bowls, marinate chicken or shrimp, or drizzle over roasted vegetables like zucchini or bell peppers. It pairs beautifully with dishes like my giant zucchini parmesan or alongside grilled meats in a Mediterranean-inspired platter.

Storage and Reheating Tips

Store your vinaigrette in a sealed glass jar or bottle in the fridge. It’ll stay fresh for up to a week. If the oil solidifies from the cold, just let it sit at room temperature for 10 minutes and give it a good shake or whisk before using. No reheating needed!

FAQs

How long does Greek Vinaigrette last in the fridge?

It typically lasts up to 7 days if stored properly in an airtight container. Just give it a good shake before each use.

Can I use Greek Vinaigrette as a marinade?

Absolutely! It’s fantastic for marinating chicken, pork, shrimp, or even tofu. Just give it a few hours to soak in for the best flavor.

Is Greek Vinaigrette healthy?

Yes, it’s made with heart-healthy olive oil and natural ingredients. Compared to most store-bought versions, it’s a much cleaner, low-carb option.

Can I freeze Greek Vinaigrette?

Freezing isn’t recommended. The olive oil may separate oddly when thawed, and the texture can change. It’s best to make a fresh batch as needed.

Related Recipe You’ll Like

If you enjoy the bright, herbaceous flavor of this Greek Vinaigrette, you’ll also love my candied jalapenos. They’re a bold and tangy addition to salads, sandwiches, or cheese boards, and just like this vinaigrette, they add a punch of personality to any dish.

Save and Share This Recipe for Later

Make sure you don’t lose this go-to Greek Vinaigrette recipe! Pin it to your favorite board on Pinterest so it’s right there whenever you need it. If you tried and loved it, share the link with friends or post it on your social media—let your followers in on your new kitchen staple. You can also print it out and stick it on your fridge for daily inspiration.

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