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Greek Dressing with Red Wine Vinegar and dijon

Greek Dressing with Red Wine Vinegar and Dijon

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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine Greek
Servings 1 cup (8 servings)

Equipment

  • Medium mixing bowl Ideal for whisking the dressing together.
  • Whisk Helps create that smooth, emulsified texture. A fork works in a pinch.
  • Measuring cups and spoons For accuracy, especially when balancing acidic and fat ratios.
  • Mason jar or salad dressing bottle (for storage) Airtight containers preserve freshness and flavor.

Ingredients
  

  • 1/2 cup extra virgin olive oil – Choose a robust fruity option if you can; it's the base of many olive oil dressing recipes.
  • 1/4 cup red wine vinegar – This provides the tangy foundation and gives the dressing its unmistakable brightness.
  • 1 tablespoon Dijon mustard – Not only for tang and a bit of spice but also to emulsify the dressing into a creamy consistency.
  • 1 teaspoon dried oregano – A hallmark of any Greek salad dressing. Adds earthiness and depth.
  • 2 cloves garlic minced or grated – Adds pungency and warmth.
  • 1/2 teaspoon salt – Enhances the overall flavor.
  • 1/4 teaspoon black pepper – Adds just a hint of heat.
  • 1/2 teaspoon honey or maple syrup optional – Balances out the acidity without making the dressing sweet.
  • Juice of half a lemon – Adds freshness and another layer of acidity for complexity.

Instructions
 

Step 1: Start with the Acid and Flavor Base

  1. In a medium mixing bowl, combine the red wine vinegar, Dijon mustard, minced garlic, lemon juice, salt, and pepper. Whisk until the salt dissolves and the ingredients are well mixed.

Step 2: Slowly Add the Olive Oil

  1. While whisking constantly, slowly drizzle in the olive oil. This gradual addition helps the dressing emulsify into a smooth, creamy texture—like a simplified version of creamy salad dressing recipes without using dairy or mayo.

Step 3: Add Herbs and Optional Sweetener

  1. Sprinkle in the oregano and honey (if using). Give it another good whisk to incorporate everything. Taste and adjust as needed—more vinegar for zing, more mustard for heat, more honey if it’s too sharp.

Step 4: Store or Serve Immediately

  1. Use immediately, or pour the dressing into a mason jar or bottle. It can be stored in the fridge for up to a week. Just give it a good shake before each use.