This Greek salad dressing is a must-try for anyone who loves fresh, tangy, and savory flavors. Made with red wine vinegar, Dijon mustard, oregano, and olive oil, it brings a rich Mediterranean taste to your salads. This homemade salad dressing is not only quick and easy to make but also a healthy alternative to store-bought options. Perfect for Greek salads, vegan meals, or as a marinade, this versatile dressing is a pantry staple that adds the perfect finishing touch to any dish. Gluten-free, dairy-free, and full of bold flavors!

Ingredients

3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil

Instructions

In a small bowl or jar with a lid, combine the red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper.
Whisk or shake the mixture until well combined.
Gradually add the olive oil in a thin stream while whisking continuously, or add the olive oil to the jar and shake vigorously until the dressing is emulsified and smooth.
Taste the dressing and adjust the seasoning as needed.
Store in a jar or container. This recipe makes about ⅔ cup of dressing.
Use this Greek salad dressing to enhance the flavor of your favorite salads.

Why You’ll Love This Recipe

This Greek salad dressing is a simple and flavorful way to elevate any salad with minimal effort. The tangy combination of red wine vinegar, Dijon mustard, and oregano brings an authentic Mediterranean taste to your dish. The olive oil provides a rich base, making it a healthier alternative to store-bought dressings. With only a few ingredients, this dressing is quick to prepare, making it a go-to for busy days or meal prep.

Tips

Emulsification: To get a perfectly emulsified dressing, be sure to add the olive oil slowly while whisking, or shake the jar vigorously to ensure the ingredients combine well.
Taste as You Go: Adjust the seasoning to your preference. If you like a tangier flavor, add more vinegar; for a milder taste, reduce the amount of vinegar.
Storage: Store leftover dressing in the fridge for up to one week. Be sure to shake or stir before using.

Variations and Substitutions

Herb Variations: You can swap oregano for other herbs such as thyme or basil for a different flavor profile.
Sweeten It: Add a teaspoon of honey or maple syrup for a touch of sweetness to balance the tanginess.
Vegan Option: This dressing is naturally vegan, but if you prefer a creamy texture, blend in a spoonful of vegan mayonnaise or Greek-style plant-based yogurt.
Garlic Substitute: If you don’t have garlic powder, you can use fresh garlic, finely minced. Start with one clove and adjust to taste.

FAQs

How long will this dressing last? When stored in an airtight container in the fridge, this dressing will stay fresh for up to one week.
Can I use balsamic vinegar instead of red wine vinegar? Yes, balsamic vinegar can be used for a different flavor, but it will give the dressing a sweeter, richer taste.
Can I make this dressing ahead of time? Absolutely! It’s a great make-ahead recipe that can sit in the fridge for a day or two for the flavors to meld.

Serving Suggestions

Salads: This dressing is perfect for Greek salads, but it also works well on mixed greens, kale salads, or even as a drizzle over roasted vegetables.
Marinade: Use this dressing as a marinade for chicken, lamb, or tofu for an extra burst of flavor.
Veggies: Try it as a dipping sauce for raw veggies like cucumbers, carrots, and bell peppers.

Enjoy this fresh, homemade Greek salad dressing to elevate any meal!