Homemade Greek Vinaigrette
I love making my own homemade salad dressings and vinaigrettes. One of my favorites is this homemade greek vinaigrette recipe. It’s typically used as a greek salad dressing but I throw it on everything.
The best part? It’s s easy to put together. In less than two minutes you can have a tasty and flavor-packed dressing for your salads, marinades or whatever else you want to use it for.
Homemade Greek Vinaigrette
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In all honesty, I originally made this homemade Greek vinaigrette for the Greek pizza recipe but after pouring it on my salad for lunch today I knew I had to share it with you all as a separate post.
This greek dressing deserves to be highlighted.
Zesty Salad Dressing
I’ve said a few times over the past few weeks that I’m craving a lot of zest lately. To reach my cravings I added more dijon that what was needed but since that’s not really all that Greek I cut it in half.
If you’re craving a lot of zest (like me) or you love dijon – the extra teaspoon is delicious! Dijon mustard is one of my favorite things to put in homemade salad dressings … and soup!
I know the soup comment may have thrown you off a little bit, but trust me, throw some dijon in broccoli cheddar soup and your life will be forever changed.
I really like this salad dressing shaker. Easy to shake, easy to pour and you can measure! Easy peasy (plus it has awesome Amazon reviews).
How to Make Vinaigrette
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Homemade vinaigrettes recipes
- 21 Day Fix Dijon Vinaigrette
- White Balsamic Coconut Vinaigrette
- Wildberry Vinaigrette
- Glory Bowl Dressing
- Pesto Vinaigrette
Greek Vinaigrette Dressing
This homemade greek vinaigrette is perfect on salads, as a chicken marinade or on a Greek pizza. It’s the most popular recipe here on The Bewitchin’ Kitchen and I can see why – it’s delicious.
How to Make Greek Salad Dressing
This makes a delicious greek salad dressing recipe, but here’s the thing: I don’t like Greek salad (can’t do tomatoes or cucumber) so I like to pour it over a bed of spinach complete with feta, chicken, and when I’m feeling dangerous: bacon.
Greek Vinaigrette Ingredients
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Homemade Greek Vinaigrette
Homemade Greek Vinaigrette. This homemade salad dressing is delicious over salads, as a marinade, and on a greek pizza! This healthy recipe packs a clean eating punch!
Servings 6 tbsps
Calories 90kcal
Ingredients
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 tsps garlic powder
- 2 tsps oregano
- 1 tsp basil
- 1 tsp onion powder
- 1 tsp dijon mustard
- 1/4 tsp ground sea salt
- Pinch of pepper
Instructions
- Combine all of the ingredients in a mason jar and shake until combine.
- Store in the fridge for a week.
- Note: when you take it out for your salads either take it out a few minutes before you need it or microwave it for fifteen seconds to soften it.
Nutrition
Serving: 1g | Calories: 90kcal | Carbohydrates: 1.4g | Protein: 0.3g | Fat: 9.4g | Saturated Fat: 1.3g | Sodium: 11.8mg | Fiber: 0.3g | Sugar: 0.1g
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This is such a helpful recipe, thank you!
This looks delicious! Thanks so much for sharing at #merrymonday
Thank you for sharing with Delicious Dishes Recipe Party! Hope to see you again this week!
Thank you!
Hey Kara,
You’re so welcome! I hope you like it!
How many servings does the Homemade Greek Vinaigrette make? Also, what is considered a serving size?
Hey Keitha,
You know, I didn’t measure it to be totally honest. Usually my dressings make roughly 3/4 cup and a serving is 2 tbsps.
What kind of oregano is best to use…? Fresh, ground, or just dried bits??
Fresh is always best (you don’t need as much) but I never have it on hand. When I made this, I used dried.
I prefer to make homemade dressings too. Thanks for the recipe. It was delicious!
You’re welcome Jennifer! I’m glad you liked it!
Why can you only store it a week? What goes bad? I live alone and making homemade dressing and try to use it up in a week isn’t reasonable. All of the ingredients listed are stuff I’d keep for a lot longer than a week. Is there something about mixing them that causes them to go bad?
You have a good point, Ellen! I simply state to store it for a week because in the past all dressings I have made are to be stored a week. I say it out of habit 🙂
I am curious about the texture of my dressing. It looks like iI a onions or garlic in it. Is that the olive oil stiffening because of the temperature of the fridge? I have left it in the fridge for almost a week to allow the ingredients to marinate.
Hi Sarah,
The oil will be stiff because of the fridge. Leave it out for 30 minutes before serving or zap it in the microwave if you need it fast. There shouldn’t be chunks in there (unless you used raw garlic) but there will be floats of the herbs/spices.
I used this as a dressing on a “super blend”-shredded Brussel sprouts, napa cabbage, kohlrabi, broccoli, carrots & kale. SO good. I ran out of red wine vinegar and had to use white wine vinegar instead and it was still a delicious dressing. Thank you so much. I love being able to make dressings at home that don’t have all that extra preservatives ! 🙂 I cannot get the stars to fill in, but it’s def a 5.
Thank you so much Megan! This means so much to me 🙂