Authentic Greek Vinaigrette Recipe for Salads and Marinades

This simple Greek vinaigrette is an ideal introduction to making homemade salad dressings. Made with extra-virgin olive oil, red wine vinegar, honey, Dijon mustard, and lemon juice, this tangy dressing brightens green salads, pasta or quinoa salads, roasted vegetables, and more.

Nothing beats the freshness of homemade dressing. Store-bought bottles often contain vegetable oils, emulsifiers, and preservatives, while a quick homemade vinaigrette delivers clean, bright flavor with simple ingredients.

Different Ways to Use Greek Salad Dressing

• Classic Greek salad or mixed greens
• As a flavorful marinade for chicken, fish, or vegetables
• Pasta salads
• Quinoa and grain bowls
• Drizzled over roasted vegetables
• Served as a dip with crusty bread

Ingredients

• Olive oil: Use a good-quality extra-virgin olive oil that you enjoy.
• Red wine vinegar: Adds bright acidity and Mediterranean character.
• Honey: Balances acidity with a touch of sweetness; use maple syrup for a vegan option.
• Lemon juice: Fresh lemon juice from one lemon adds bright citrus notes.
• Dijon mustard: Helps emulsify the dressing and adds depth of flavor.
• Garlic powder: Granulated garlic or garlic powder works well; fresh grated garlic can be used if preferred.
• Dried oregano: Dried herbs hold up well in vinaigrettes and add classic Greek flavor.
• Salt and pepper: Start with 1/4 teaspoon each and adjust to taste.

How to Make Greek Vinaigrette

This dressing comes together in minutes and will make you wonder why you ever bought bottled vinaigrette.

1. Add all dressing ingredients to a small bowl or jar:
   • ½ cup extra-virgin olive oil
   • 3 tablespoons red wine vinegar
   • Juice of 1 lemon (about 2–4 tablespoons)
   • 1 tablespoon honey (or maple syrup)
   • 1½ teaspoons Dijon mustard
   • 1 teaspoon dried oregano
   • ½ teaspoon garlic powder
   • ¼ teaspoon ground black pepper
   • ¼ teaspoon salt

2. Whisk or shake vigorously until the ingredients are well combined and slightly emulsified.

Tip: If not serving within an hour or two, refrigerate the dressing and bring it to room temperature before serving.

Mason Jar Method

To simplify cleanup and storage, make the dressing directly in a mason jar.

1. Place all ingredients in a mason jar with a tight-fitting lid.
2. Screw the lid on and shake vigorously until combined.
3. Let the dressing rest briefly, then shake again and serve.

Top tip: Let the dressing sit at room temperature for 15–20 minutes before serving so the flavors meld and any chilled oil softens. Shake before pouring.

How to Store Leftover Dressing

• Store in an airtight container, cruet, or mason jar with a lid.
• Keep refrigerated for up to 1–2 weeks.
• Before serving, allow the dressing to warm on the counter for 15–20 minutes so the olive oil softens; alternatively, run hot tap water over the outside of the jar.

Expert Tips

• Serve at room temperature. Olive oil solidifies when chilled; bring the dressing to room temperature or warm the jar briefly so it pours easily.
• Choose quality olive oil. The oil greatly influences the dressing’s flavor—use the best extra-virgin olive oil you can within your budget.
• Balance matters. This vinaigrette combines red wine vinegar and lemon juice for lively acidity. If unavailable, apple cider vinegar can be used in a pinch.

The Perfect Dressing for Greek Salad

This vinaigrette complements both traditional Greek salads and Americanized versions. It pairs beautifully with Mediterranean ingredients such as:

• Kalamata olives
• Feta cheese
• Red onion
• Fresh garlic
• Eggplant
• Goat cheese
• Zucchini
• Tomatoes

More Salad Dressing Recipes

• Leon dressing (from the La Scala salad)
• Everyday salad dressing
• Homemade Italian dressing
• Creamy balsamic dressing
• Champagne vinaigrette