I’m sorry if I’ve said this too many times before, but I love making my own salad dressings. They take literally a minute to whip up, are customizable to your heart’s desire, and in my experience, always taste better than store-bought ones. That’s why today I am going to be sharing with you folks another one of my family’s favorite dressings, Greek vinaigrette.
Now, as usual, there are a few things we need to review before we can dive into the recipe. First, when it comes to the mustard, you should always make sure to use Dijon mustard and never yellow mustard. Nothing against yellow mustard, but they have significant differences in taste, and as far as what we are looking for in this dressing, Dijon’s got it.
Secondly, the dried herbs I have listed in the ingredients section are purely my recommendation, so as always feel free to omit or add any herbs that you like. Yet If you do decide to use dried rosemary, then I suggest that you crush it up in the palm of your hand before adding it. Doing this will help to distribute its flavor more evenly within the vinaigrette. Lastly, I will say that because of the mustard, you will need to store this dressing in your fridge. But that’s only a concern if you don’t end up using it all in one day, which is very unlikely. So without further discussion, let’s get into the recipe.
Greek Vinaigrette Recipe
Prep time: 1-2 Minutes
Cook time: None
Servings: Makes a little more than a cup of vinaigrette which tends to be enough for 6 to 8 salads
Ingredients
¾ Cup of extra virgin olive oil
¼ Cup of red wine vinegar
1 Teaspoon of dijon mustard
1 Teaspoon of dried oregano
1/2 Teaspoon of garlic powder
½ Teaspoon of dried marjoram
½ Teaspoon of dried rosemary (Crushed)
Optional:
½ Teaspoon of Crushed red peppers
Instructions
- Add the oil and vinegar together: First, find a container to make and store the salad dressing in, this can be either a mason jar or an old container from store-bought salad dressing. If you do decide to use an old salad dressing jar, then make sure that the container is cleaned out and dry. Then add the ¾ cup of extra virgin olive oil, and the ¼ cup of red wine vinegar to this container.
- Add the dijon mustard & dry ingredients: Add to the container, the garlic powder, dried herbs, dijon mustard, and crushed red peppers.
- Shake it up: Once all of the ingredients are in the container, put a lid on it, make sure it’s tight, and give the mixture a good shake. After shaking for about 30 seconds you will notice that all of the ingredients have become nice and mixed and are ready to be poured over your salad.
- Serve & Enjoy
Greek Vinaigrette Recipe
Ingredients
- ¾ Cup of extra virgin olive oil
- ¼ Cup of red wine vinegar
- 1 Teaspoon of dijon mustard
- 1 Teaspoon of dried oregano
- 1/2 Teaspoon of garlic powder
- ½ Teaspoon of dried marjoram
- ½ Teaspoon of dried rosemary Crushed
Optional:
- ½ Teaspoon of Crushed red peppers
Instructions
- Add the oil and vinegar together: First, find a container to make and store the salad dressing in, this can be either a mason jar or an old container from store-bought salad dressing. If you do decide to use an old salad dressing jar, then make sure that the container is cleaned out and dry. Then add the ¾ cup of extra virgin olive oil, and the ¼ cup of red wine vinegar to this container.
- Add the dijon mustard & dry ingredients: Add to the container, the garlic powder, dried herbs, dijon mustard, and crushed red peppers.
- Shake it up: Once all of the ingredients are in the container, put a lid on it, make sure it's tight, and give the mixture a good shake. After shaking for about 30 seconds you will notice that all of the ingredients have become nice and mixed and are ready to be poured over your salad.
If you like this greek vinaigrette then check out our recipe for balsamic vinaigrette
Inspiration from other blogs
From Little Broken
From Joyful Healthy Eats
