The Kitchen · Dressings
Greek Vinaigrette
From The Kitchen
🗓 A Set-the-Week staple — make once, eat all week.
This is the dressing behind every good Greek salad — sharp with red wine vinegar, warm with dried oregano, and built to cling to tomatoes and cucumbers.
Scale
Ingredients
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely grated
- 1 teaspoon dried oregano
- ½ teaspoon honey
- ½ teaspoon sea salt
- Freshly ground black pepper
- ¾ cup extra virgin olive oil
Method
- In a jar or bowl, whisk together the red wine vinegar, Dijon, garlic, oregano, honey, salt and several grinds of black pepper.
- Slowly whisk in the olive oil until the dressing comes together and looks glossy. (Or seal the jar and shake hard.)
- Let it sit 10 minutes so the oregano softens and the flavors settle.
- Taste and adjust with more vinegar, salt or honey as needed.
Storage: Keeps up to 1 week refrigerated. The oil firms up when cold — let it come to room temperature and shake before using.
Serve it with
- A Greek village salad or any chopped salad
- Grilled chicken, shrimp or lamb
- Warm roasted vegetables
- Drizzled over sliced tomatoes with feta
Gina's tip
Dried oregano, not fresh, is what makes this taste unmistakably Greek. Crush it between your fingers as it goes in to wake up the flavor.
Coach's Note
A good vinaigrette means a salad is never a project. Keep a jar in the door of the fridge and half of dinner is already made.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina