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–+ servings
A glass cruet filled with homemade salad dressing, with red pepper, tomatoes, and lettuce in the background.

Greek Vinaigrette

Print Recipe
This easy recipe for Greek Vinaigrette is ready in less than 5 minutes!
Course Condiments, Salad
Cuisine Greek, Mediterranean
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 179
Author Dorothy Bigelow

Equipment

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

*Allow the dressing to warm on the counter for 15-20 minutes before shaking and serving. Alternatively, you can run the jar until hot tap water to encourage the oil to soften. 
Storage: 1-2 weeks refrigerated. 

Nutrition

Serving: 2tablespoons | Calories: 179kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 112mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 0.4mg