Homemade Greek Vinaigrette

Name: Homemade Greek Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: Greece
Ingredients: 80 ml of extra virgin olive oil; 40 ml of red wine vinegar; 1 garlic cloves (finely chopped); 1 tsp of oregano (dried); 1 tsp of lemon juice (fresh); salt; black pepper (ground); 1 tsp of Dijon mustard

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This vinaigrette emulsifies olive oil, lemon juice, oregano and garlic. 🥗 It is the classic dressing for Greek salad. It keeps in a jar.

Total time: 10 min
Prep: 10 min
Cook: –
Rest: 30 min
Difficulty: Easy
Per person: €0.01

By the CookinBreak team

Ingredients 8

Estimated cost €1.00

Equipment

Whisk
Bowlmedium
Tablespoon
Airtight container

Instructions

Tap a number to check off the step, and a time to start a timer.

In a medium bowl, mix the olive oil, red wine vinegar, garlic, oregano and lemon juice.

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Nutrition facts

per serving · estimate

40kcal

Protein0 g0%
Carbs1 g8%
Fat5 g92%

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an extra touch of freshness, add finely chopped cucumber pieces to the vinaigrette just before serving. 🥒

Freezing : Can you freeze this recipe?

Not recommended

The emulsion separates and the texture of the fresh ingredients (garlic) deteriorates badly.

Storage : How long does it keep?

Keeps up to 5 to 7 days in an airtight bottle or jar in the fridge. Shake before each use.

Making ahead : Can you make it the day before?

Yes

The flavors develop and intensify after a night in the fridge.

Reheating : How do you reheat it?

Not applicable, the vinaigrette is eaten cold.

Variations

Add Dijon mustard for a creamier texture.
Replace the red wine vinegar with white wine vinegar.
Serve it on a Greek salad, with cucumber, tomatoes, olives and feta.

Mistakes to avoid

Not whisking enough: whisk vigorously until the vinaigrette is well emulsified.
Serving right away: let it rest at least 30 minutes in the refrigerator under plastic wrap, then stir gently.
Salting without tasting: taste and adjust the seasoning before serving.

Frequently asked questions

How do you make a Greek vinaigrette?

In a bowl, mix 80 ml of olive oil, 40 ml of red wine vinegar, the chopped garlic, the oregano and the lemon juice. Season, then whisk vigorously until the vinaigrette is emulsified.

Should you add mustard to the vinaigrette?

Dijon mustard is optional: one teaspoon gives the vinaigrette a creamier texture. Add it before seasoning and whisking vigorously to emulsify well.

How long should the vinaigrette rest?

Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes so the flavors blend. Stir gently before serving.

What do you serve Greek vinaigrette with?

It is the classic dressing for Greek salad. It also dresses mixed raw vegetable salads and cold dishes well, thanks to its aroma of garlic, oregano and lemon.