A well-crafted Greek Vinaigrette is like the soul of a Mediterranean salad. This dressing combines briny, bright, and herbaceous flavors in one perfect pour. Think of it as the finishing touch that brings out the best in crisp cucumbers, ripe tomatoes, creamy feta, and robust olives.

Made with quality olive oil and a balance of red wine vinegar, garlic, oregano, and a touch of mustard, this vinaigrette does more than just coat greens. It infuses dishes with bold, clean flavor, and can double as a marinade for grilled vegetables or chicken. It’s simple, versatile, and endlessly rewarding.

What Kind of Olive Oil Should I Use?

Use a good-quality extra virgin olive oil for your Greek Vinaigrette. The oil is the base and will carry most of the flavor. Look for one that has a peppery finish and fruity undertones—a hallmark of freshness and quality. Avoid light or blended oils; they lack the robust character needed for a bold dressing like this.

Ingredients for the Greek Vinaigrette

Extra Virgin Olive Oil
The foundation of this vinaigrette. Its rich texture and fruity depth make it essential.

Red Wine Vinegar
This adds brightness and a punchy acidity that balances the richness of the oil.

Fresh Garlic
One clove, finely minced or grated, gives this vinaigrette a savory sharpness.

Dijon Mustard
Helps emulsify the dressing and adds a subtle tang that lifts the entire mix.

Dried Oregano
A classic Mediterranean herb that delivers the signature flavor of Greek dressings.

Salt and Fresh Cracked Pepper
Brings balance and rounds out the flavors.

Lemon Juice (Optional)
For added brightness, a splash of lemon juice enhances the freshness even more.

How To Make the Greek Vinaigrette

Step 1: Gather Your Ingredients

Make sure all your ingredients are ready. Use fresh garlic and high-quality olive oil for the best flavor.

Step 2: Combine the Vinegar and Garlic

In a small bowl or jar, mix the red wine vinegar with the minced garlic. Let it sit for a minute or two. This quick steep tames the sharpness of the garlic.

Step 3: Add the Mustard and Seasoning

Add the Dijon mustard, dried oregano, salt, and freshly cracked black pepper to the vinegar mixture. Stir well until the mustard is fully dissolved.

Step 4: Whisk or Shake in the Olive Oil

Slowly drizzle in the olive oil while whisking constantly, or if you’re using a jar, seal it and shake vigorously. The goal is to emulsify the dressing into a smooth, cohesive blend.

Step 5: Taste and Adjust

Taste your vinaigrette. If you’d like it brighter, add a little lemon juice. Adjust salt and pepper to your liking.

How to Serve and Store Greek Vinaigrette

Greek Vinaigrette is incredibly versatile. Drizzle it over Greek salads, grain bowls, roasted vegetables, or grilled meats. It also makes a fantastic marinade for chicken or shrimp before grilling. The bold flavors can elevate even a simple bowl of greens.

Store the vinaigrette in a sealed jar or bottle in the refrigerator for up to 1 week. Before each use, give it a good shake or stir, as natural separation is expected.

Frequently Asked Questions

Can I use fresh oregano instead of dried?

Yes, but use more of it—about three times the amount of dried oregano. Fresh oregano will offer a more delicate flavor.

Is Dijon mustard necessary?

It helps emulsify the vinaigrette and adds depth. If you skip it, the vinaigrette might separate quickly and lack a layer of flavor.

Can I substitute balsamic vinegar?

Technically, yes, but the flavor profile will shift. Red wine vinegar is more traditional and matches the Greek flavor palette better.

How do I keep the vinaigrette from separating?

Whisking vigorously or shaking in a jar helps emulsify the oil and vinegar. Dijon mustard also helps the ingredients stay combined.

Is Greek Vinaigrette gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just make sure to double-check your mustard brand.

Want More Salad Dressing Ideas?

You might also like the Italian Grinder Salad, which brings deli-style richness into every bite. Or try the California Spaghetti Salad, a chilled pasta dish with a tangy twist.

If you’re into warm, comforting flavors, the Hearty Tuscan Bean Soup pairs beautifully with a slice of rustic bread and a drizzle of vinaigrette. And for a refreshing crunch, the Creamy Broccoli Cheddar Soup holds its own next to a light salad dressed with this vinaigrette.

For something snackable, Crispy Air Fryer Sesame Cauliflower brings a touch of zing that would be enhanced by a light Greek dressing dip.

Pin and Tell Me How Yours Turned Out

You can save this to your salad or sauce boards for future reference. Just click the Pin button.

If you give it a try, I’d love to hear about your experience. Did you go classic or add your own twist? Let me know in the comments below. Your version might inspire someone else’s perfect pour.

Greek Vinaigrette

Author: Julia Koch
Total Time: 5 minutes
Yield: About 1 cup

Print Recipe

Description

A bold, zesty dressing made with olive oil, red wine vinegar, garlic, and oregano—perfect for salads, grain bowls, or as a marinade. Simple to make and packed with Mediterranean flavor.

Ingredients

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 clove garlic, finely minced

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly cracked black pepper

Optional: 1 tablespoon lemon juice

Instructions

In a small bowl or jar, mix the red wine vinegar with minced garlic. Let sit for 2 minutes.
Add Dijon mustard, oregano, salt, and pepper. Stir to combine.
Slowly whisk in olive oil until emulsified or shake in a sealed jar.
Taste and add lemon juice if desired. Adjust seasoning.
Store in the fridge for up to 1 week. Shake before each use.

Prep Time: 5 minutes
Cook Time: 0 minute
Category: Appetizers