Greek Vinaigrette

This Greek Vinaigrette recipe is flavorful, easy to make using pantry ingredients, and healthier than any store-bought salad dressing. You’ll use this delicious Greek dressing on everything!

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Many moons ago, I thought making a homemade salad dressing was more complicated than it is. So instead of making it fresh, I stocked my pantry with store-bought salad dressings that included way too many ingredients, most of them impossible to pronounce. 

Then I made this homemade Italian dressing and fell in love with making fresh salad dressings. Not only is it cleaner and healthier, but it tastes so much better than store-bought dressing.

Since them, I’ve made this homemade balsamic vinaigrette, Thai peanut salad dressing, lemon vinaigrette with honey, Gluten free Caesar dressing (from my sister site) and now I can add this Greek salad dressing to the list.

Jump to:

• Reasons You’ll Love This Greek Dressing.
• Ingredients
• How to Make Homemade Greek Vinaigrette
• Supplies
• Cooking tips
• Serving Suggestions
• Storage
•  Greek Vinaigrette
• Did you make this recipe?

Reasons You’ll Love This Greek Dressing.

• Pantry ingredients. Everything you need for this greek salad dressing is likely in your kitchen.
• Healthy. This homemade greek dressing is naturally gluten-free and dairy-free, and you can also leave out the honey to make it Paleo and Keto-friendly.
• Versatile. You can use this in everything from salads, marinades, or drizzle over rice and veggies.
• Make-ahead. Prepare this dressing on Sunday to use all week.

Ingredients

• Extra virgin olive oil. Use high-quality olive oil for the best-tasting salad dressing.
• Red wine vinegar. Opt for organic red wine vinegar for the best results.
• Garlic powder. Many greek vinaigrette recipes use fresh garlic, but that gives a robust raw garlic flavor that can sometimes be too strong and have a burning taste. I prefer garlic powder because you’ll still get a garlic flavor without it being overpowering.
• Dried oregano and fresh lemon juice. These ingredients are staples in greek salad dressing and give it its unique Mediterranean flavor. 
• Dijon mustard. This adds flavor and is a common emulsifier in vinaigrette recipes, including this greek dressing.
• Honey. A little goes a long way with balancing out the lemon and vinegar in the dressing. 

How to Make Homemade Greek Vinaigrette

• Pour the extra virgin olive oil, red wine vinegar, garlic powder, dried oregano, lemon juice, dijon mustard, salt, and one teaspoon of melted honey into a 16-ounce mason jar. Tightly place the lid on the jar and vigorously shake. 
• Give the greek dressing a taste and add more honey if needed.

Supplies

• Mason jars with lids
• Small bowl
• Small whisk

Cooking tips

• Swap in avocado oil or your favorite healthy oil.
• Grate or finely mince one medium garlic clove into the dressing for a more pronounced garlic flavor. Grating the garlic will give a stronger flavor.
• To melt the honey, place the desired amount into a microwave-safe container and microwave in 10-second increments until it melts. I find that melted honey blends better with the other Greek Vinaigrette ingredients. Add any leftover honey back into the honey container.
• For a vegan Greek dressing swap the honey for pure maple syrup or any sugar. Or leave it out if you prefer a keto salad dressing.
• Traditional greek dressing is made with dried oregano but you can swap in fresh herbs if you like.

Serving Suggestions

This Greek Vinaigrette is so versatile, and you can use it to add flavor to various dishes. Here are my favorites.

• In my Greek Chicken Salad in a Jar. This is the traditional way to use greek dressing, and it’s so delicious with the tomatoes, cucumbers, kalamata olives, red onions and feta cheese! I also love it in this Quinoa Greek Salad or this Chickpea salad.
• You can even swap out the Italian dressing in this gluten free pasta salad or use in any greek pasta salad recipe.
• You can swap this greek dressing for any of the dressings in my mason jar salad recipes.
• Use it as a marinade for chicken, shrimp, and fish.
• Drizzle over this one-pan chicken and veggies for more flavor. 
• Toss it with crockpot shredded chicken before adding to rice bowls.
• Add tangy flavor to wraps or sandwiches.

Storage

• This greek dressing will last one week in the fridge.
• If the dressing thickens after sitting in the refrigerator, run it under warm water to loosen it back up, and then give it a few good shakes until the ingredients come together.

Did you make this recipe?

Did you make this Greek Vinaigrette yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.