This easy recipe for Greek Vinaigrette is the perfect introduction to homemade salad dressings. Made with olive oil, red wine vinegar, honey, and lemon juice, tangy Greek dressing is the perfect addition to your favorite green salads, pasta salads, roasted veggies, and more!
There is nothing that compares to the fresh flavor of homemade. That is even more true for salad dressings, which are often full of vegetable oils, emulsifiers, and preservatives when purchased from the grocery store.
While I love a good bottle of ranch or Olive Garden dressing like everyone else, sometimes the occasion calls for something a little more refined. This Greek dressing recipe (AKA Greek vinaigrette) is seriously impressive to guests, but is made with simple ingredients and ready in less than 5 minutes!
Different Ways to Use Greek Salad Dressing
- Classic Greek salad (or green salad)
- As a marinade
- Pasta salads
- Quinoa salads
- Drizzled on roasted vegetables
- Dipping with crusty bread
Ingredients
- Olive oil: Use a good quality extra-virgin olive oil that you like the flavor of.
- Red wine vinegar: This adds a lovely flavor and acidity that pairs perfectly with Mediterranean food.
- Honey: Adds a lovely sweetness and is the perfect complimentary flavor. If you're looking for a vegan option maple syrup works great too.
- Lemon juice: You'll need the juice from one lemon. This adds the perfect balance of lemon without being overwhelming.
- Dijon mustard: If you've been making homemade dressings for any time, you know how important dijon mustard is! Great for flavor and consistency.
- Garlic powder: Use either garlic powder or granulated garlic. I like to use granulated as I find it doesn't clump as much.
- Dried oregano: Dried herbs actually work better than fresh herbs in most vinaigrettes.
- Salt and pepper: Start off with ¼ teaspoon each, then add more to taste.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Greek Vinaigrette
This homemade Greek salad dressing is SO simple to make. You're going to wonder why you've been buying it from the grocery store all this time.
- Add all of the dressing ingredients to a small bowl.
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 lemon, juiced (2-4 tablespoons)
- 1 tablespoon honey
- 1 ½ teaspoons dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- Stir well to combine.
Tip: Refrigerate the dressing if you will not be serving it in the next 1-2 hours.
Mason Jar Method
If you want to make this dressing even easier, you can prepare it in the same jar you'll store it in!
- Add all of the ingredients to a mason jar with a lid.
- Give it a good shake.
- Serve and enjoy.
Top tip: Make sure to allow your dressing to rest at room temperature for 15-20 minutes before serving. Then simply shake, pour, toss, and serve!
How to Store Leftover Dressing
- Keep the dressing in an airtight container, cruet, or mason jar with a lid.
- Store in the refrigerator for 1-2 weeks.
- Allow the dressing to come to room temperature for 15-20 minutes before serving.
- If you don't have time, run hot water on the outside of the jar to help the oil to melt.
Expert Tips
- Serve at room temperature. Because the base of the dressing is olive oil, the dressing will become separated and semi-solid when refrigerated. The dressing should be refrigerated in between uses for food safety reasons, but setting it out on the counter for 15-20 minutes before serving will often melt the olive oil enough to pour. Alternatively, you can run the outside of the jar under hot tap water.
- Use good quality olive oil. There is a great variety of options available when it comes to olive oil, but for homemade salad dressings you'll want to make sure to use one that you love the taste of. Use the best quality within your budget, and opt for extra-virgin.
- Acidity is important. Vinaigrettes always include both oil and vinegar. This version uses red wine vinegar and a bit of lemon juice for acidity. If you don't have red wine vinegar on hand you could swap it for red wine vinegar or apple cider vinegar in a pinch.
The Perfect Dressing for Greek Salad
Whether you like an authentic Greek salad, or prefer an Americanized version (like my Greek chopped salad), this vinaigrette is sure to be the perfect match.
It pairs perfectly with Mediterranean-inspired fresh ingredients such as:
- Kalamata olives
- Feta cheese
- Red onion
- Fresh garlic
- Eggplant
- Goat cheese
- Zucchini
- Tomatoes
More Salad Dressing Recipes
- Leon dressing (from the famous La Scala salad)
- Everyday salad dressing - Damn Delicious
- Homemade Italian dressing - Fresh April Flours
- Creamy balsamic dressing - Salt and Lavender
- Champagne vinaigrette - Urban Farmie
If you loved this Greek Vinaigrette recipe, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Greek Vinaigrette
Equipment
- Salad dressing cruet or mason jar with a lid
Ingredients
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 lemon juiced (2-4 tablespoons)
- 1 tablespoon honey optional
- 1 ½ teaspoons dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder or 1 clove, grated (or granulated garlic)
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Add all of the ingredients to a mason jar with a lid or a salad dressing cruet.
- Shake very well until all of the ingredients combine.
- Serve immediately, or allow to rest for 15-20 minutes before serving. Shake just before serving.
- Store leftovers in the refrigerator for 1-2 weeks. The olive oil will harden, so allow to warm on the counter* before using.
- Once the olive oil has softened, shake well and serve.
Notes
Nutrition
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