Homemade Greek Vinaigrette
I love a good homemade greek vinaigrette. The best part is how easy it is to make! 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
In all honesty, I originally made this homemade Greek vinaigrette for the Greek pizza recipe but after pouring it on my salad for lunch today I knew I had to share it with you all as a separate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 (and hey let’s be honest here, it’s an extra post so win-win for everyone).
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 but, but trust me.
I know the soup comment may have thrown you off a little but, but trust me, throw some dijon in broccoli cheddar soup and your life will be forever changed.
PS, if you like this recipe then you’ll love the Pesto Vinaigrette that I just put together.
P.P.S —> I really like this salad dressing shaker. Easy to shake, easy to pour and you can measure! Easy peasy.
How to Make Vinaigrette
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Greek 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.
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.
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!
Ingredients:
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 2 tsps garlic powder
- 2 tsps oregano
- 1 tsp basil
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp dijon mustard
- Pinch of pepper
Directions:
- 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 Information
Yield: 6, Serving Size: 1
- Amount Per Serving:
- Calories: 90 Calories
- Total Fat: 9.4g
- Saturated Fat: 1.3g
- Sodium: 11.8mg
- Carbohydrates: 1.4g
- Fiber: 0.3g
- Sugar: 0.1g
- Protein: 0.3g
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Homemade vinaigrettes from The Bewitchin’ Kitchen:
White Balsamic Coconut Vinaigrette
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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 🙂