Greek Vinaigrette Recipe
This is a workhorse vinaigrette that’s better than anything from a bottle. The easiest way to make it is to combine everything in a jar and shake it. Letting the dried herbs sit in the oil and vinegar for a bit allows them to rehydrate and release their flavor.
Ingredients
- 1 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 1/2 tsp dried oregano
- 1 tsp honey
- 1/2 tsp dried dill
- 1 clove fresh garlic, grated
- 1/4 tsp crushed red pepper
Combine and Shake
The best way to make this is in a glass jar with a tight-fitting lid. It makes mixing and storing easy.
Combine all the ingredients in the jar: olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, oregano, honey, dill, grated garlic, and crushed red pepper.
Seal the lid tightly and shake vigorously for about 30 seconds. The mixture will emulsify and become cloudy and slightly thickened.
Let Flavors Meld and Store
For the best flavor, let the dressing sit for at least 30 minutes before using. This gives the dried herbs and garlic time to infuse into the oil and vinegar.
The dressing will separate in the refrigerator; this is normal. The olive oil may also solidify when cold. Just let it sit at room temperature for 5-10 minutes and shake it vigorously again before each use. It will keep in the fridge for a couple of weeks.
Greek Vinaigrette
Ingredients
- 1 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 1/2 tsp dried oregano
- 1 tsp honey
- 1/2 tsp dried dill
- 1 clove fresh garlic grated
- 1/4 tsp crushed red pepper
Method
- Add all ingredients to a glass jar with tight-fitting lid.
- Shake vigorously for 30 seconds until emulsified and slightly thickened.
- Let rest 30 minutes before using to allow flavors to develop.
- Store in refrigerator up to 2 weeks.
