Thanks to Greek Salad Dressing, eating more vegetables and leafy greens is a breeze–a Mediterranean breeze. Not only is this versatile lemon and red wine vinaigrette effortless to prepare, (only common pantry ingredients!) but it’s a serious multi-tasker, too, turning up the flavor on whatever it touches.
Basic Greek vinaigrette ingredients:
- Olive oil. If you don’t have local olive oil like Greece, just buy a good quality oil within your budget.
- Red wine vinegar. Don’t skimp on this kind of vinegar–good red wine vinegar smells like good wine.
- Lemon juice. Freshly squeezed, please!
- Garlic. Just a little, unless you want a lot.
- Dried oregano. Dried is preferred over fresh in this recipe. Oregano is a member of the mint family, like marjoram and lemon balm, but also (surprisingly) thyme, lavender, basil, rosemary, and sage.
- Salt and pepper.
- Dijon mustard. Ina Garten and other famous chefs enjoy a dollop of Dijon mustard whisked into the vinaigrette. If this sounds good to you, by all means add it in.
How to make the dressing:
For exact recipe amounts and proportions, scroll down to the recipe card below.
The Greek vinaigrette takes almost no time at all.
To make the dressing for meals all week long, just add the ingredients to a glass jar with a tight-fitting lid. Give it a gentle shake to mix the dressing up.
- First, in a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, and salt and pepper together.
- Then place the dried oregano in the palm of one hand and carefully rub your hands together, grinding the dried herb between your palms.
- The friction “wakes up” the oregano and activates the oils in the herb, which makes it more aromatic. Finally, add the oregano to the dressing and whisk it up again.
Ways to use Greek vinaigrette:
It’s not just for salad! From grains to potatoes, chicken to chickpeas, this dressing breathes new life into your meals.
- The best Greek Salad. Super simple and so good for you, this salad is a hit at parties and the first thing to disappear.
- Greek fries. Drizzle it over French fries or roasted potato wedges and add a healthy crumble of feta. You won’t believe how amazing it is!
- Legumes. Mediterranean Chopped Salad or even just a can of drained garbanzos or cooked lentils become a quick protein-packed lunch when tossed in this dressing.
- Chicken salad. Make a healthy version of chicken salad by opting out of the mayo and opting in for vinaigrette.
- Roasted vegetables. Roasted green beans, broccoli, or sweet bell peppers. Any high-heat roasted vegetable at all can (and should) be drizzled with vinaigrette for an out-of-this-world side dish.
- Pasta salad. Toss tender orzo, blanched vegetables, cucumbers, and crumbled feta together with the dressing for a quick greek pasta salad.
- Rice. A simple rice pilaf topped with sliced, roasted chicken and a few spoonfuls of Greek Salad Dressing makes an impressive last minute dinner.
Greek Salad Dressing Recipe
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 clove garlic minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).