Greek Vinaigrette
Homemade Greek vinaigrette is one of those simple recipes that makes everything better! This bright, tangy dressing takes just minutes to whisk together and tastes great on so many dishes.
Once you taste homemade vinaigrette, there’s honestly no going back to the bottled stuff. There’s just something about fresh that store-bought stuff doesn’t have. Plus you know exactly what’s in it.
Quality olive oil, fresh lemon juice, and herbs without any of those weird preservatives or ingredients you can’t pronounce.
What I love most about this Greek vinaigrette is how many different ways you can use it. Sure, it’s perfect drizzled over my Greek Chopped Salad or tossed with a Caprese Pasta Salad, but don’t stop there!
It makes a delicious marinade for chicken or pork, and it’s absolutely yummy drizzled over warm focaccia or pita bread for a simple appetizer. There is not limit to how you can use it once you whisk some up!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Red wine vinegar – Substitute white wine vinegar and add a little red wine to it. Or just stick with the distilled vinegar.
- Oregano – Dried oregano is best because it’s more potent and doesn’t brown like fresh herbs do. You can also use Greek seasoning for more flavor!
- Garlic – Fresh minced garlic is best. Mince small so you don’t bite into a big piece of it.
- Lemon juice – Use fresh lemon juice if possible. Bottled is ok too but doesn’t have as bright a flavor as fresh. It’s also great with lime juice.
- Olive oil – Use extra virgin olive oil if possible.
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How To Make Greek Vinaigrette
- In a medium sized bowl, combine the garlic, spices, lemon juice, and vinegar. Whisk to combine. Drizzle in the olive oil and whisk to completely combine.
- Taste and season with salt and pepper if desired. Store in the refrigerator, in an air-tight container for up to 3 weeks.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Keep any leftovers in the fridge for up to 5 days in an airtight container or dressing container. Give it a good shake before using again.
The olive oil might solidify a little after being in the fridge. If this happens you can let it sit out on the counter for a few minutes.
Best Ways to Use Greek Vinaigrette
- On your Greek salad or really any salad you like. It’s delicious on this Italian chopped salad too.
- Use it as a marinade for chicken, shrimp, pork, and even steak!
- It’s great on a pasta salad.
- Drizzle it over a block of feta cheese and broil it for an easy appetizer with pita bread
- Pour into a small saucer and dip some warm pita bread it if for a snack.
- Toss over some sliced vegetables and roast them for a colorful side dish.
- Use as a dressing for a quick tomato cucumber salad.
Frequently Asked Questions
The main difference between the two is the amount of sweetness. Italian dressing tends to have a small amount of a sweetener like sugar or honey and Greek tends to be a little more tart.
I always use Extra Virgin Olive Oil for vinaigrette dressings. They have a lighter and more pure olive flavor because it hasn’t been processed as much.
It’s a basic mixture of 3 parts olive oil and 1 part acid such as vinegar or lemon juice. Of course, once you start with the basics, you can add whatever flavors you like!
Recipe Tips & Tricks
- Use dried herbs – they’re stronger and last longer than fresh herbs (which can brown quickly and need double the amount)
- Boost the flavor with 2 teaspoons Dijon mustard, or make it creamy by adding 1/4 cup Greek yogurt or sour cream
- Garlic prep matters – mince very finely or use a garlic press to avoid chunks; add honey if dressing is too tangy
- Mix smart – add spices to vinegar first, then oil, so everything combines properly
- Serve at room temperature – olive oil can solidify when too cold, so let it warm up before serving
- Toss in rice – one or two tablespoons to plain rice, quinoa, farro, and pasta adds a ton of flavor and makes for an easy side dish.
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This homemade Greek vinaigrette dressing is super easy to make and perfect as a salad dressing but also tastes great as a marinade or a dipping oil.
Greek Vinaigrette Dressing
Ingredients
- 2/3 cup red wine vinegar
- 2 cloves garlic minced
- 1 tablespoon oregano
- juice of half lemon
- 1 cup olive oil
Instructions
- In a medium bowl, combine the vinegar, garlic, lemon juice, and spices. Stir to combine.
- Drizzle in olive oil while whisking vigorously.
- Store in the refrigerator until ready to use.
- Enjoy!
Notes
- Use dried herbs – they’re stronger and last longer than fresh herbs (which can brown quickly and need double the amount)
- Boost the flavor with 2 teaspoons Dijon mustard, or make it creamy by adding 1/4 cup Greek yogurt or sour cream
- Garlic prep matters – mince very finely or use a garlic press to avoid chunks; add honey if dressing is too tangy
- Mix smart – add spices to vinegar first, then oil, so everything combines properly
- Serve at room temperature – olive oil can solidify when too cold, so let it warm up before serving
- Toss in rice – one or two tablespoons to plain rice, quinoa, farro, and pasta adds a ton of flavor and makes for an easy side dish.
Nutrition
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