Greek Dressing with Red Wine (Printable)
Tangy Greek-style vinaigrette with red wine vinegar, Dijon, olive oil, garlic and oregano—perfect for salads.
# What You'll Need:
→ Base
01 - 1/2 cup extra-virgin olive oil
02 - 1/4 cup red wine vinegar
→ Flavorings
03 - 2 teaspoons Dijon mustard
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
08 - 1 teaspoon honey or maple syrup
09 - 1 tablespoon fresh lemon juice
10 - Pinch of crushed red pepper flakes
# Steps:
01 - In a medium bowl or measuring jug, whisk together the red wine vinegar, Dijon mustard, minced garlic, sea salt, black pepper, dried oregano, and if using, the honey and lemon juice until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
03 - Continue whisking until the dressing is fully blended and slightly thickened. Taste and adjust seasoning as needed.
04 - Transfer to a jar or bottle and refrigerate until ready to use. Shake or stir well before serving.
# Expert Tips:
01 -
- It takes exactly five minutes and uses ingredients you probably already have sitting in your pantry right now.
- The Dijon mustard acts as a natural emulsifier, so this dressing actually holds together instead of separating into an oily mess after ten minutes.
02 -
- If you dump the oil in too fast it will not emulsify and you will have to start over or blend it with an immersion blender to rescue it.
- This dressing keeps beautifully in the refrigerator for up to two weeks, though the garlic flavor intensifies over time so taste before adding more to leftovers.
03 -
- Let the minced garlic sit in the vinegar for about five minutes before adding the oil, because the acid mellows the raw bite and distributes the flavor more evenly throughout the dressing.
- If your dressing breaks or looks separated after sitting, a quick fifteen second blast with an immersion blender brings it right back to life with zero effort.