If you love fresh, Mediterranean-inspired flavors, this Greek vinaigrette is one you’ll want to keep on repeat. It’s bright, zesty, and comes together in just minutes with a few pantry staples. Use it on Greek salads, roasted veggies, or as a marinade. This homemade dressing adds bold flavor to any dish! Make sure to check out our homemade Caesar dressing for another delicious salad topper!
Why This Greek Vinaigrette Recipe Works
The combination of red wine vinegar and lemon juice gives this dressing its signature tang, while Dijon mustard and garlic add depth and balance. Dried oregano brings that classic Greek herbaceous note, and the olive oil smooths it all into a pourable, flavorful dressing. It’s a perfect blend of acidic, savory, and herb-forward elements.
Tip for Perfect Emulsification
To ensure a smooth and well-blended vinaigrette, whisk the olive oil in slowly. Adding it too quickly can cause the dressing to separate. A steady stream while whisking helps emulsify the oil with the vinegar and lemon juice, resulting in a consistent texture that clings beautifully to salads.
Make Ahead and Storage Tips
This vinaigrette can be made in advance and stored in the refrigerator for up to a week. Make sure to place it in an airtight container. When ready to use, let the dressing sit at room temperature for 10–15 minutes and shake or whisk well before using.
Substitutions and Customizations
- No Dijon mustard? Swap it for whole grain mustard or leave it out for a milder flavor.
- Fresh herbs available? A few chopped fresh oregano leaves or parsley can add a fresh twist.
- Prefer it sweeter? Add a teaspoon of honey to round out the acidity.
This Greek vinaigrette is as versatile as it is flavorful. Keep a batch on hand to elevate your everyday meals with minimal effort.
Greek Vinaigrette
Ingredients
- ¼ cup red wine vinegar
- 3 tablespoons freshly squeezed lemon juice, about 1 lemon
- 1½ teaspoons minced garlic
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- In a medium bowl, whisk together the vinegar, lemon juice, garlic, mustard, oregano, salt, and pepper.
- Slowly drizzle in the olive oil while whisking, until the dressing is fully blended.
- Store in an airtight container in the refrigerator for up to 1 week. Shake or whisk before serving.
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