Skip to content
  • by

Greek Vinaigrette

Greek Vinaigrette This is a very intensely, but perfectly, flavored vinaigrette. Use much less than you would ordinarily use, about 1-2 tablespoons per family sized salad, and toss well. This dressing goes nicely on a salad including some of the following: Romaine lettuce, Kalamata olives, Pepperoncini, red bell pepper, red onion, feta cheese, tomatoes, cucumber, and croutons.

Makes 3/4 cup.


  • 2 Tbsp red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 3 garlic cloves
  • 1/2 tsp ground oregano (or 1 tsp dry oregano leaves)
  • 1/2 tsp fresh ground black pepper
  • 1 tsp kosher salt (or 1/2 tsp sea salt)
  • 1 tsp Dijon mustard
  • 1 1/2 tsp sugar
  • 1/2 cup extra virgin olive oil


  1. Combine all ingredients in a blender until fully emulsified.
  2. Use sparingly and toss the salad well.
  3. Pour unused dressing into a small tightly covered bottle. Refrigerate and use within a week.

Leave a Comment

Your email address will not be published. Required fields are marked *