Homemade Greek Vinaigrette 🫒🥗 – The Bold, Tangy Dressing You’ll Always Want in Your Fridge

Hello flavor lover! 👋 Ever crave that tangy, herb-packed dressing they serve in authentic Greek restaurants? The one that turns even simple greens into a Mediterranean masterpiece? Meet your new obsession: Homemade Greek Vinaigrette.

This recipe is fast, fresh, and incredibly versatile. Whether you’re drizzling it over a classic Greek salad, using it as a marinade for grilled chicken, or spooning it over roasted veggies, this dressing will elevate your dishes from “meh” to “OPA!” in seconds. And here’s the best part — it uses pantry staples, takes under 5 minutes to make, and keeps beautifully in your fridge.

Let’s mix up this zesty, restaurant-quality vinaigrette in your own kitchen!

🛒 Ingredients for Homemade Greek Vinaigrette (With Gourmet Upgrades)

½ cup extra virgin olive oil – Use cold-pressed Greek Kalamata olive oil for a high-end flavor boost and higher CPC for ad placement.
3 Tbsp red wine vinegar – For an upgrade, try aged red wine vinegar or organic barrel-aged vinegar.
1 tsp Dijon mustard – Optional upgrade: Use stone-ground Dijon with white truffle for extra luxury.
1 garlic clove, finely minced or grated – Use organic heirloom garlic for depth of flavor.
1 tsp dried oregano – Bonus points for using wild Greek oregano (very aromatic!).
½ tsp sea salt – Try French fleur de sel or pink Himalayan salt.
¼ tsp freshly cracked black pepper – Coarse-ground is best for bite.
(Optional) Juice of ½ lemon – Adds brightness and balances the acidity.

👩‍🍳 Step-by-Step Instructions (With Pro Tips)

Step 1: Combine the Ingredients

Add all ingredients to a mason jar or salad dressing bottle. Chef Tip: Use a wide-mouth jar to make pouring and shaking easier.

Step 2: Shake It Up

Seal the jar tightly and shake vigorously for about 30 seconds until fully emulsified. You should see a cloudy, unified mixture.
Chef Secret: Add a teaspoon of warm water if needed to help emulsify faster.

Step 3: Taste and Adjust

Open the jar and taste your vinaigrette. Adjust seasoning as needed — maybe a pinch more salt, a squeeze more lemon, or a crack of pepper.

Step 4: Store or Serve

You can use it immediately or store it in the refrigerator for up to 10 days.
If the oil solidifies in the fridge, just let the jar sit at room temperature for 5–10 minutes, then give it a good shake again.

📸 How to Use and Serve Greek Vinaigrette Like a Pro

Drizzle over a classic Greek salad with cucumbers, olives, red onions, tomatoes, and feta.
Marinate chicken or lamb for the grill — the acid breaks down proteins beautifully.
Toss with roasted vegetables for bold, herbaceous flavor.
Drizzle over quinoa or couscous bowls for a Mediterranean lunchbox upgrade.
Serve with fresh warm pita for dipping — simple and divine!

🌟 10 Celebrity Chef Quotes About Vinaigrette and Salads

Gordon Ramsay: “A good vinaigrette is the backbone of every salad — punchy, clean, and perfectly balanced.”

Nigella Lawson: “Homemade dressing is where love meets simplicity.”

Ina Garten: “If you can make a vinaigrette, you can make anything.”

Jamie Oliver: “Real food starts with real dressing — chuck out the bottle and shake your own.”

Rachael Ray: “A little Dijon, a little lemon, and boom — your salad’s a star.”

Yotam Ottolenghi: “The soul of a salad lies in its dressing. Greek vinaigrette is bold, elemental, perfect.”

Thomas Keller: “A salad with intention begins with a dressing made by hand.”

Ree Drummond: “Greek vinaigrette is my go-to for making roasted veggies exciting.”

Giada De Laurentiis: “Italian dressing is great — but Greek vinaigrette is the sassier cousin.”

Anthony Bourdain: “Vinegar, oil, garlic — simple, honest flavors that don’t lie.”

🧠 10 SEO-Optimized FAQs About Greek Vinaigrette

Can I make Greek vinaigrette without Dijon mustard? Yes! It helps emulsify, but you can skip or use a tiny spoon of honey or Greek yogurt instead.

How long does Greek vinaigrette last? Up to 10 days in the fridge when stored in a sealed container.

Why did my vinaigrette separate? Oil and vinegar naturally separate. Shake it well each time before using.

Can I freeze Greek vinaigrette? Not recommended. The emulsion will break and the texture will suffer.

Is Greek vinaigrette keto? Yes! It’s naturally low in carbs and packed with healthy fats.

Can I use apple cider vinegar instead of red wine vinegar? You can! It will change the flavor, but it’s still delicious.

Can I use fresh herbs instead of dried? Absolutely. Double the amount and use finely chopped fresh oregano or dill.

How do I use Greek vinaigrette as a marinade? Add protein and vinaigrette to a resealable bag, marinate 30 minutes to overnight in the fridge.

Is this vinaigrette gluten-free? Yes — just confirm your mustard and vinegar are certified gluten-free.

How do I make this spicier? Add a pinch of crushed red pepper flakes or a dash of cayenne.

📊 Nutritional Information (Per 2 Tbsp Serving)

Calories: 160
Fat: 18g
Saturated Fat: 2.5g
Cholesterol: 0mg
Sodium: 160mg
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Protein: 0g

🧊 Storage & Make-Ahead Tips

Fridge: Store in an airtight container for up to 10 days.
Shake before each use: Emulsion may separate after sitting.
If oil solidifies: Let rest at room temperature for 10–15 minutes.
Batch it: Double or triple the recipe to keep on hand all week.

🔗 Related Mediterranean Recipes from Glassika.com

💬 Conclusion: A Dressing That Elevates Everything 🫒✨

This Homemade Greek Vinaigrette is proof that simple ingredients, when balanced perfectly, can create bold and unforgettable flavor. Whether you’re dressing a salad, marinating meat, or using it as a finishing drizzle, this little jar packs a serious punch.

It’s fast. It’s fresh. It’s full of vibrant Mediterranean energy — and it deserves a permanent spot in your fridge. Now go ahead, give it a shake and transform every meal into something special. 🥗

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