There’s something about a sharp, garlicky, and herb-forward Greek dressing that just makes every salad sing. This tangy Greek dressing with red wine vinegar and Dijon mustard is one of those pantry magic tricks—easy to whisk together but bursting with flavor. Whether you're tossing it with a traditional Greek salad, drizzling it over roasted veggies, or using it as a quick marinade for grilled chicken, this dressing is as versatile as it is delicious. The key players? A good-quality olive oil, a splashy hit of red wine vinegar, and a punch of Dijon that ties everything together. And if you’re a fan of Mediterranean dressing recipes, this is the kind of staple you’ll want to bottle and keep in your fridge at all times.
Greek Dressing with Red Wine Vinegar and Dijon
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Condiment
Cuisine Greek
Servings 1 cup (8 servings)
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.
- 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.
Step 1: Start with the Acid and Flavor Base
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
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
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
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.
Pairings: What Goes Best With This Greek Dressing?
This tangy dressing isn’t just for salad. It's a standout among Mediterranean salad dressing recipes because it works beautifully in so many dishes:
- Classic Greek Salad: Toss with tomatoes, cucumbers, Kalamata olives, red onions, and feta. Truly the best Greek salad dressing for that authentic flavor.
- Grilled or Roasted Veggies: Think zucchini, bell peppers, or eggplant. Drizzle over warm vegetables right out of the oven.
- Mediterranean Grain Bowls: Add a scoop of quinoa or farro, chickpeas, roasted vegetables, and a drizzle of dressing for a hearty, healthy lunch.
- Marinade for Chicken or Shrimp: The acidity and herbs make it ideal for tenderizing and flavoring meat or seafood.
- Pasta Salad: A cold pasta salad with cherry tomatoes, cucumber, and feta gets a flavor boost from this dressing.
This recipe is a go-to for fans of healthy Greek salad dressing, offering richness from olive oil and a punch from garlic and vinegar, all without any preservatives or excess sugar.
FAQs
1. Can I make this dressing creamy?
Absolutely. For a creamy Greek salad dressing twist, you can blend in 1-2 tablespoons of Greek yogurt or sour cream. This thickens it up and gives a tangy creaminess that blends well with the Dijon and vinegar.
2. What type of olive oil should I use?
Go for extra virgin olive oil if you can. It's fruitier, richer, and perfect for homemade Greek salad dressing. That said, light olive oil will work if you prefer a milder taste.
3. Is this dressing good for meal prep?
Yes, it stores well in the fridge for up to a week. It may separate as it sits—just shake well before using. It’s ideal for anyone looking for salad dressing recipes homemade and fuss-free.
4. Can I use this dressing as a marinade?
Definitely. Its balance of acid and fat makes it perfect for marinating chicken breasts, thighs, or even pork. For a fast dinner, try using it on boneless, skinless chicken thighs before grilling.
5. Is this considered a healthy option?
Yes. This falls under healthy Greek salad dressing options—low in sugar, full of healthy fats from olive oil, and made entirely with real ingredients. Just keep portions in mind if you're watching calories.
