Greek Vinaigrette Recipe
olive oil, lemon juice, dried oregano, Dijon mustard, honey, salt, and pepper.
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Ingredients
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Vinaigrette
Method
Vinaigrette
- 1
Prepare ingredients
Mince the garlic finely and squeeze fresh lemon until you have 2 tablespoons of juice. Measure out the olive oil, Dijon mustard, honey, dried oregano, salt, and pepper.
- 2
Combine base ingredients
In a small bowl or jar with a tight-fitting lid, add the lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Whisk or shake briefly to dissolve the mustard and honey and bloom the dried oregano.
- 3
- 4
Adjust seasoning and texture
Taste and adjust salt and pepper as needed. If the vinaigrette is too tangy or thick, whisk in up to 1 tablespoon of cold water, 1 teaspoon at a time, until you reach the desired consistency and balance.
- 5
Rest and serve
Let the vinaigrette rest at room temperature for 10–15 minutes to allow the flavors to meld. Rewhisk or shake before serving. Store leftover dressing in the refrigerator for up to 5 days; bring to room temperature and shake before using because the oil may solidify slightly.