Greek Vinaigrette

A punchy, zesty Greek Vinaigrette is the secret weapon your salads, grain bowls, and grilled veggies have been missing. Bursting with Mediterranean flavors like lemon juice, garlic, oregano, and olive oil, this dressing brings a vibrant, savory balance to anything it touches. Whether you’re tossing it over a fresh Greek salad or drizzling it over grilled chicken, it’s a versatile staple you’ll keep coming back to.

Unlike store-bought versions that can be overly processed and filled with preservatives, this homemade Greek vinaigrette takes just minutes to whisk together—and tastes infinitely better. The combination of tangy vinegar, bright citrus, sharp mustard, and fragrant herbs creates a dynamic profile that enhances any dish without overpowering it.

Why You’ll Love This Greek Vinaigrette

• It’s quick to make with pantry staples.
• Packed with bold, authentic Mediterranean flavors.
• Versatile enough for salads, marinades, or grain bowls.
• Healthier and fresher than bottled dressings.
• Stores well for easy meal prep.

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Preparation Phase & Tools to Use

To make the perfect Greek vinaigrette, you’ll only need a few essential tools:

• Whisk: Crucial for emulsifying the oil and vinegar into a smooth, unified dressing.
• Mixing Bowl or Jar: A small bowl works well for whisking, or use a mason jar with a lid to shake everything together.
• Garlic Press or Microplane: Helps break down the garlic to distribute its flavor evenly.
• Measuring Spoons & Cups: Ensure accurate ratios for a balanced taste.

Each tool serves a purpose—emulsifying, blending, measuring, or enhancing flavor. Don’t skip the whisk or shake method, as this is key to keeping the vinaigrette from separating.

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Preparation Tips

Make sure to use fresh lemon juice instead of bottled for the brightest flavor. Extra virgin olive oil gives the dressing its rich body, so don’t substitute with lower-quality oils. If the dressing separates after sitting, just give it a quick shake or stir to bring it back together. For an extra layer of complexity, add a small amount of crumbled feta or finely diced shallots. Lastly, let the vinaigrette sit for at least 10 minutes before serving to allow the flavors to meld beautifully.

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Ingredients for this Greek Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice (about 1/2 lemon)
• 2 teaspoons Dijon mustard
• 2 cloves garlic, finely minced or pressed
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder (optional, but adds depth)
• 1 teaspoon honey or maple syrup (to balance acidity)
• Optional: 2 tablespoons crumbled feta cheese or finely minced shallots for added texture and flavor

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Step 1: Gather and Prep Ingredients

Lay out all your ingredients and tools before you start. Mince the garlic finely or use a garlic press for a more uniform texture. If you’re adding shallots or feta, prep those as well.

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Step 2: Add Ingredients to a Bowl or Jar

In a medium mixing bowl or mason jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, basil, salt, black pepper, onion powder (if using), and honey.

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Step 3: Whisk or Shake to Combine

If using a bowl, slowly drizzle in the olive oil while whisking vigorously. This helps emulsify the dressing for a smooth consistency. If using a mason jar, add the olive oil last, screw the lid on tightly, and shake vigorously for about 30 seconds until well blended.

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Step 4: Taste and Adjust

Dip a spoon or lettuce leaf into the dressing and taste it. Adjust seasoning if needed—add more salt, lemon juice, or a touch of honey to balance out the flavors.

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Step 5: Let it Rest

Let the vinaigrette sit for at least 10–15 minutes at room temperature. This gives the herbs time to infuse the oil and the garlic to mellow slightly. Stir or shake again before serving.

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Step 6: Optional Add-Ins

For extra flavor, stir in crumbled feta or minced shallots just before serving. These add savory and sharp notes that take the vinaigrette to another level.

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Notes

Greek vinaigrette is one of those dressings that gets better with time. After sitting for a few hours, the flavors meld together beautifully. It’s naturally dairy-free (unless you add feta), gluten-free, and fits well into Mediterranean and low-carb diets. Use it not just for salads, but also as a marinade for chicken, shrimp, or vegetables before grilling. Another bonus—it’s budget-friendly and made with ingredients you likely already have.

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Watch Out for These Mistakes While Cooking

• Using poor quality olive oil: The flavor of the oil matters since it’s the base of the vinaigrette.
• Not emulsifying properly: Skipping the whisking or shaking step can lead to separation.
• Overpowering with garlic: Raw garlic is pungent—stick to the recommended amount or let it mellow by resting the dressing.
• Skipping taste testing: Always taste and adjust seasoning before serving.
• Adding feta too early: If you include cheese, add it just before serving to avoid sogginess or flavor imbalance.

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Storage Instructions

Store the vinaigrette in an airtight container, preferably a glass jar with a lid. It can be kept in the refrigerator for up to 7 days. If it solidifies (which can happen due to the olive oil), just let it sit at room temperature for 10–15 minutes, then shake or stir to re-emulsify.

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Estimated Nutrition (per tablespoon, approx.)

• Calories: 85
• Total Fat: 9g
• Saturated Fat: 1.3g
• Unsaturated Fat: 7.2g
• Cholesterol: 0mg
• Sodium: 60mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0.3g
• Protein: 0g

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Frequently Asked Questions

What is Greek vinaigrette made of?

It’s typically made with olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, and Mediterranean herbs like oregano and basil.

Can I use apple cider vinegar instead of red wine vinegar?

Yes, you can substitute apple cider vinegar for a slightly sweeter and fruitier tang.

Is Greek vinaigrette healthy?

Absolutely. It’s made with heart-healthy olive oil and natural ingredients, and it’s free from artificial preservatives.

Can I make it ahead of time?

Definitely. In fact, making it a few hours in advance enhances the flavor. Just shake well before using.

Does it need to be refrigerated?

Yes, store it in the fridge in a sealed container. Let it come to room temperature before using again.

What can I use Greek vinaigrette on?

It’s great on salads, pasta salads, grilled veggies, chicken, or even as a dip for pita bread.

How do I thicken Greek vinaigrette?

You can whisk in a little more Dijon mustard or blend it with some feta cheese to create a creamier texture.

Can I make this vinaigrette vegan?

Yes—just skip the feta and use maple syrup instead of honey.

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Conclusion

Greek vinaigrette is the kind of back-pocket recipe that upgrades everything it touches. It’s quick, flavorful, and endlessly versatile—perfect for weeknight meals, make-ahead lunches, or impromptu gatherings. With just a few simple ingredients and five minutes of your time, you’ll have a bold, tangy dressing that brings life to your favorite dishes. Try it once, and it just might become your go-to dressing for good.

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