Greek Vinaigrette
Whip up this homemade Greek vinaigrette in just minutes with ingredients found in your pantry. Simple, easy, and so delicious.
I usually always serve Fran’s vinaigrette when I make a salad for dinner but I decided to switch it up with something new. Since we have been eating a ton of Meditteranean flavors lately, I decided to make an easy Greek salad dressing. I have a really tasty recipe for a creamy Greek dressing but I wanted to keep it on the healthier side so I made a vinaigrette. This simple Greek vinaigrette was so easy to make, tasted great on our veggie-loaded salad, and we all thought it was delicious.
How to Make a Greek Vinaigrette
Combine the olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic, oregano, parsley, crushed red pepper flakes, sugar, sea salt, and freshly cracked pepper to taste, in a small glass jar. Seal tightly with a lid and shake vigorously. Set aside to allow flavors to mingle for at least 30 minutes.
Store in an airtight container in the refrigerator. Enjoy.
Greek Vinaigrette is my go-to salad dressing, especially while dieting but I’m lazy and just use Penzey’s Greek Spice and salad dressing recipe. Since I just used the last of it yesterday, I’ll give yours a try.
Loving the flavors in this! I almost never use oregano in a vinaigrette — got to, though. This looks excellent — thanks.
I like this dressing.
Oh yeah. This looks perfect!
Sounds good. How long will it keep in the refrigerator?
thx
Debbie,
It should be fine for 2 weeks.
-Pam
I’ve definitely been in the mood for bright lemony salads so this vinaigrette sounds perfect!