Description
A vibrant and versatile Greek vinaigrette, perfect for salads, marinades, and drizzling over grilled vegetables. This simple recipe combines classic Mediterranean flavors for a bright and zesty dressing.
Ingredients:
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced or grated
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- (Optional) Juice of 1/2 lemon
Preparation:
Step 1: Gather all your ingredients. Ensure the garlic is finely minced or grated to release its flavor properly.
Step 2: Add all ingredients (olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sea salt, black pepper, and optional lemon juice) to a mason jar or any jar with a tight-fitting lid.
Step 3: Seal the lid tightly and shake the jar vigorously for about 30 seconds. This emulsifies the vinaigrette, combining the oil and vinegar into a smooth mixture.
Step 4: Taste the vinaigrette. Adjust the seasoning as needed. If you prefer a tangier flavor, add a bit more lemon juice. For a saltier taste, add a pinch more sea salt.
Step 5: Use immediately or store in the refrigerator for up to 10 days. If the olive oil solidifies when chilled, let it sit at room temperature for a few minutes, then shake again before using.
Why you’ll love this recipe
This Greek vinaigrette is incredibly easy to make and far superior to store-bought versions. It’s fresh, flavorful, and customizable to your taste preferences. The combination of olive oil, red wine vinegar, and oregano creates an authentic Mediterranean taste that enhances any dish. Plus, it’s a healthier option with no artificial preservatives or additives.
Serving Suggestions:
- Drizzle over a classic Greek salad with tomatoes, cucumbers, olives, and feta cheese.
- Use as a marinade for chicken, lamb, or fish before grilling.
- Toss with roasted vegetables like bell peppers, zucchini, and eggplant.
- Drizzle over cooked grains such as quinoa or couscous.
- Use as a dressing for pasta salad.
Tips:
- Use high-quality extra virgin olive oil for the best flavor.
- Freshly minced garlic provides a more robust flavor than garlic powder.
- If you don’t have a jar, whisk the ingredients together in a bowl until emulsified.
- For a smoother vinaigrette, use an immersion blender to combine the ingredients.
- Add a touch of honey or maple syrup for a hint of sweetness.
Preparation Time:
5 minutes
Cook Time:
0 minutes
Total Time:
5 minutes
Nutrition Information:
(Per serving, approximately 2 tablespoons)
- Calories: 150
- Protein: 0g
- Sodium: 150mg
Conclusion
This Homemade Greek Vinaigrette recipe is a simple yet delicious way to elevate your meals. Its versatility and fresh ingredients make it a staple in any kitchen. Whether you’re dressing a salad or marinating meat, this vinaigrette is sure to impress.
Questions and Answers about this Recipe
Q1: Can I use a different type of vinegar?
A: While red wine vinegar provides the most authentic Greek flavor, you can substitute it with white wine vinegar or apple cider vinegar if needed. Keep in mind that the flavor profile will change slightly.
Q2: How can I make this vinaigrette vegan?
A: This vinaigrette is naturally vegan! Just ensure that your Dijon mustard does not contain any non-vegan ingredients.
Q3: Can I add fresh herbs instead of dried oregano?
A: Absolutely! Fresh oregano will add a brighter, more vibrant flavor. Use about 1 tablespoon of fresh oregano, finely chopped, in place of the dried oregano.
Q4: How long does this vinaigrette last in the refrigerator?
A: This vinaigrette can be stored in the refrigerator for up to 10 days. The olive oil may solidify when chilled, but it will return to its liquid state at room temperature. Be sure to shake well before each use.
Q5: Can I double or triple this recipe?
A: Yes, you can easily double or triple this recipe. Simply adjust the ingredient quantities accordingly, maintaining the same ratios. Store the larger batch in an airtight container in the refrigerator.
