Homemade Greek Vinaigrette Recipe
If you love bright, zesty Mediterranean flavors, you’re going to adore this Homemade Greek Vinaigrette Recipe. It’s the perfect blend of tangy red wine vinegar, peppery garlic, and aromatic herbs all brought together by silky extra virgin olive oil. Whether drizzled over a fresh Greek salad, tossed with grilled veggies, or used as a marinade, this vinaigrette delivers a burst of authentic flavor in just minutes. It’s simple, wholesome, and absolutely irresistible.
Ingredients You’ll Need
Every ingredient in this vinaigrette plays a vital role, providing layers of flavor that harmonize beautifully. From the rich olive oil that gives smoothness to the bright acidity of red wine vinegar, to the punchy garlic and herbs that create that signature Greek taste, each component is indispensable.
- Extra virgin olive oil (½ cup): The heart of the vinaigrette, giving it a luscious texture and rich Mediterranean flavor.
- Red wine vinegar (¼ cup): Adds the essential tanginess that balances the olive oil perfectly.
- Dijon mustard (1 teaspoon): Acts as an emulsifier while introducing a subtle sharpness.
- Garlic, minced (1 clove): Provides a fragrant, savory kick that brightens the dressing.
- Dried oregano (1 teaspoon): Evokes classic Greek herbs and earthy warmth.
- Dried basil (½ teaspoon): Adds a sweet, aromatic touch to complement oregano.
- Onion powder (¼ teaspoon): Imparts subtle depth without overpowering.
- Salt (½ teaspoon): Enhances all flavors and balances the acidity.
- Black pepper (¼ teaspoon): Offers a mild spicy note to round out the dressing.
- Honey or maple syrup (1 teaspoon, optional): Adds a hint of sweetness for balance and complexity.
How to Make Homemade Greek Vinaigrette Recipe
Step 1: Combine Your Ingredients
Grab a small bowl or a jar with a tight lid. Pour in the olive oil and red wine vinegar first, then add the Dijon mustard and the minced garlic. Sprinkle in the oregano, basil, onion powder, salt, and black pepper. If you prefer a slightly sweeter vinaigrette, don’t forget to add that teaspoon of honey or maple syrup now.
Step 2: Whisk or Shake to Emulsify
Use a whisk to vigorously mix the ingredients until fully emulsified and smooth. If you’re using a jar, simply screw on the lid tight and shake it like your favorite cocktail. This step is key to ensuring the oil and vinegar blend into a harmonious, velvety dressing rather than separating.
Step 3: Taste and Adjust
Taste your vinaigrette and see if it needs a little more salt, pepper, or sweetness to suit your palate. This is your moment to perfect the balance so it suits your personal taste perfectly.
Step 4: Let It Rest
For the best flavor, let your Homemade Greek Vinaigrette Recipe sit for at least 10 to 15 minutes if possible. This resting time allows all the herbs and garlic to infuse deeply into the oil and vinegar, making every bite truly flavorful.
How to Serve Homemade Greek Vinaigrette Recipe
Garnishes
Add an extra sparkle by tossing your salad with freshly chopped parsley, a pinch of crumbled feta, or a few kalamata olives. These garnishes complement the vinaigrette’s bright, herbaceous character and bring a vibrant touch to the dish.
Side Dishes
This vinaigrette is incredibly versatile. Pour it over grilled chicken, roasted vegetables, or a refreshing grain salad like quinoa or couscous. It also pairs beautifully with fresh tomatoes and cucumbers, making it a perfect side for any Mediterranean-inspired meal.
Creative Ways to Present
For a fun twist, use this vinaigrette as a dip for warm pita bread or drizzle over sliced avocado to elevate a simple snack. You can also marinate shrimp or tofu in it before grilling for a deliciously infused dish. The possibilities with this Homemade Greek Vinaigrette Recipe are endless and delicious.
Make Ahead and Storage
Storing Leftovers
Store your homemade vinaigrette in an airtight container or jar in the refrigerator. It keeps well for up to one week, making it super convenient to prepare in advance for quick meals throughout the week. Remember to give it a good shake before each use, as the ingredients may separate naturally.
Freezing
Freezing vinaigrette is generally not recommended, as the olive oil can change texture and the flavors can dull. Instead, it’s best enjoyed fresh or refrigerated within the week for optimum taste and texture.
Reheating
Since this is a cold dressing designed to be served fresh, reheating is unnecessary. Simply bring the vinaigrette to room temperature and shake well before pouring over your salad or dish.
FAQs
Can I substitute white wine vinegar for red wine vinegar?
Yes, white wine vinegar can work in a pinch, but red wine vinegar offers a deeper, fruitier tang that better complements the oregano and garlic.
Is this vinaigrette gluten-free and dairy-free?
Absolutely! This Homemade Greek Vinaigrette Recipe is naturally gluten-free and dairy-free, making it friendly for a wide range of dietary preferences.
Can I use fresh herbs instead of dried?
You can, though dried herbs tend to have a more concentrated, consistent flavor here. If substituting fresh, use about three times the amount, and add them just before serving for best results.
How long does the vinaigrette last once made?
Stored properly in the fridge, it will stay fresh for up to one week. Always give it a shake before using to remix the ingredients.
Can I make this vinaigrette oil-free or with a different oil?
Olive oil is key for its unique flavor and texture in this recipe. However, you could try lighter oils like avocado or grapeseed oil, but avoid heavy substitutions to keep the authentic character of the vinaigrette.
Final Thoughts
Making your own Homemade Greek Vinaigrette Recipe is such a rewarding and delicious experience. It’s simple to whip up, elevates ordinary salads into something truly special, and carries the fresh, sunny spirit of the Mediterranean right to your table. I can’t wait for you to try it and discover how quickly it becomes a staple in your kitchen – you’re going to love the vibrant, fresh flavors it adds to your meals!
Print
Homemade Greek Vinaigrette Recipe
- Total Time: 5 minutes
- Yield: 6 servings (about ¾ cup total) 1x
- Diet: Vegetarian, Gluten Free
Description
This Homemade Greek Vinaigrette is a fresh, tangy, and flavorful dressing that combines extra virgin olive oil, red wine vinegar, Dijon mustard, and classic Mediterranean herbs. Perfect for drizzling over Greek salads, pasta, grilled vegetables, or chicken, this easy no-cook vinaigrette comes together in just five minutes and adds a vibrant punch to any dish.
Ingredients
Vinaigrette Ingredients
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon honey or maple syrup (optional, for balance)
Instructions
- Combine Ingredients: In a small bowl or jar with a tight-fitting lid, add the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, onion powder, salt, black pepper, and honey or maple syrup if using.
- Mix Thoroughly: Whisk the ingredients vigorously until the mixture is well blended and emulsified. Alternatively, if using a jar, secure the lid tightly and shake vigorously to combine.
- Taste and Adjust: Sample the vinaigrette and adjust the seasoning to your preference by adding more salt, pepper, or sweetener if desired.
- Serve or Store: Use immediately for best freshness or refrigerate in an airtight container for up to one week. Before each use, shake well to recombine the ingredients.
Notes
- This vinaigrette is ideal for classic Greek salads, pasta salads, or as a marinade for grilled vegetables and chicken.
- Letting the dressing sit for 10 to 15 minutes before serving allows the flavors to meld beautifully.
- Use honey or maple syrup to balance the acidity if desired, but it is optional.
- Store refrigerated and shake well before each use to maintain emulsification.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Greek
