Simple Greek Vinaigrette Recipe

Prepare garlic

Peel the garlic clove and finely mince it, then sprinkle a pinch of salt over it and press with the side of a chef's knife to form a paste. This mellows the raw garlic and helps it incorporate into the dressing.

Combine acidic ingredients

In a medium bowl or a jar with a tight-fitting lid, combine the red wine vinegar, fresh lemon juice, Dijon mustard and honey (or sugar). Whisk or shake to blend the mustard and sweetener evenly into the acids.

Add aromatics and seasoning

Add the garlic paste, dried oregano, Kosher salt and freshly ground black pepper to the acidic mixture. Stir or shake briefly to distribute the seasonings.

Emulsify with oil

Slowly drizzle the extra-virgin olive oil into the bowl while whisking continuously until the dressing thickens and emulsifies. If using a jar, add the oil, close the lid, and shake vigorously for 30–45 seconds until combined.

Adjust consistency and taste

Taste the vinaigrette and adjust seasoning as needed: add more salt for brightness, more honey for sweetness, or more lemon for acidity. If the dressing is too thick, whisk in up to 1 tablespoon of water to reach desired consistency.

Optional fresh herbs

If using, stir in the finely chopped fresh parsley and/or dill for added freshness and color.

Transfer the vinaigrette to a clean jar or bottle and refrigerate. The flavors meld after at least 30 minutes; shake or whisk again before using. Keeps in the refrigerator for up to 7–10 days—bring to room temperature and shake before serving as the olive oil may firm up when cold.