Greek VinaigretteGreek VinaigretteGreek Vinaigrette

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A great salad is only as good as its dressing, and this Greek Vinaigrette brings bold, zesty Mediterranean flavor to every bite. Whether you’re drizzling it over a crisp cucumber and tomato salad, using it as a marinade for grilled chicken, or simply dipping warm pita bread, this vinaigrette is the kind of staple you’ll return to all year long.

Made with pantry-friendly ingredients and ready in minutes, this dressing offers the perfect harmony of tangy red wine vinegar, rich olive oil, and just the right touch of herbs and garlic. It tastes just like the kind you’d get in a cozy Greek taverna—without ever leaving your kitchen.

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What Kind of Olive Oil Should I Use?

For a vinaigrette like this, extra virgin olive oil is the gold standard. Its fruity, slightly peppery notes pair beautifully with the acidity of vinegar and lemon juice. Look for a high-quality, cold-pressed olive oil if you can—it really makes a difference in a simple recipe like this where the flavor shines.

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Ingredients for the Greek Vinaigrette

Extra Virgin Olive Oil – This is the rich, smooth base of the vinaigrette and provides that classic Mediterranean flavor.

Red Wine Vinegar – Essential for the tangy bite that balances the oil and brightens the overall taste.

Fresh Lemon Juice – Adds citrusy freshness and lifts the entire dressing.

Dijon Mustard – Not only gives a gentle kick, but also helps emulsify the dressing.

Garlic – One small clove goes a long way in infusing robust, savory flavor.

Dried Oregano – The defining herb in Greek cuisine—it’s earthy, aromatic, and grounding.

Salt and Cracked Black Pepper – For seasoning and balance, drawing out all the other flavors.

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How To Make the Greek Vinaigrette

Step 1: Gather and Prep Ingredients

Before you start, make sure all your ingredients are measured and ready. Fresh lemon juice, peeled garlic, and quality olive oil are key to a standout vinaigrette.

Step 2: Mix the Base

In a small bowl or a jar with a tight lid, combine the red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, and dried oregano. Stir or shake vigorously until everything is blended.

Step 3: Slowly Add Olive Oil

While whisking constantly (or shaking the jar), slowly drizzle in the extra virgin olive oil. This step helps emulsify the dressing—creating that creamy, unified texture.

Step 4: Season to Taste

Add salt and freshly cracked black pepper to taste. Mix again and give it a sample. Adjust acidity or salt level as needed.

Step 5: Let It Rest

Let the vinaigrette sit for at least 10 minutes before serving. This allows the flavors to meld and the garlic to mellow out.

Step 6: Store or Serve

Use immediately over your favorite salad or transfer to an airtight container and refrigerate. Give it a good shake before reusing as the oil and vinegar may separate.

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How to Serve and Store This Vinaigrette

Greek Vinaigrette is incredibly versatile, making it the perfect go-to dressing for so many dishes. Drizzle it over a traditional Greek salad with feta and olives, use it to marinate chicken or shrimp, or toss it with warm roasted vegetables for a flavor boost.

If you’re serving it for a party or meal prep, consider pouring it into a small carafe or mason jar for easy access. A fresh sprinkle of oregano on top just before serving makes it feel even more vibrant.

For storage, keep any leftover vinaigrette in an airtight glass container in the fridge. It will stay fresh for up to one week. Just be sure to give it a shake or stir before each use, as natural separation will occur.

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Frequently Asked Questions

Can I use white wine vinegar instead of red wine vinegar?

Yes, you can substitute it in a pinch. It will result in a lighter flavor, but still works well.

Is this vinaigrette vegan?

Absolutely. All ingredients are plant-based, so it’s completely vegan-friendly.

How do I make it creamier?

If you prefer a thicker, creamier version, you can add a spoonful of Greek yogurt or a bit more Dijon mustard.

Can I use fresh oregano?

You can, but use it sparingly. Dried oregano has a stronger, more concentrated flavor that defines this vinaigrette.

How long does homemade vinaigrette last?

Stored properly in the fridge, it will stay good for about 7 days. Just make sure it’s sealed tightly.

What can I pair this with besides salad?

Try it as a marinade for grilled meats, drizzled over grain bowls, or even as a dipping sauce for crusty bread.

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Want More Salad Dressing Ideas?

If this Greek Vinaigrette has sparked your love for homemade dressings, here are a few more flavorful companions you might enjoy:

• Honeycrisp Broccoli Salad for a sweet and crunchy bite with a tangy twist.
• Mediterranean White Beans & Greens perfect for a hearty, nutritious lunch bowl.
• Super Crunch Salad loaded with texture and fresh ingredients.
• Light Lemon Basil Pasta Salad with Chicken that pairs beautifully with vinaigrettes.
• Garlic Herb Roasted Potatoes and Veggies that shine when drizzled with leftover dressing.

Explore these for more meal inspiration and see how one great vinaigrette can transform multiple dishes!

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad board so you can revisit it anytime.

And when you try it, come back and let me know how it turned out! Did you use it as a marinade? Maybe added a little honey for sweetness?

I’d love to hear what spin you gave it. You can also find more of my everyday kitchen creations on my Pinterest: Life with Nina — come follow along!

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