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Greek Red Wine Vinaigrette

Greek Red Wine Vinaigrette prepared dish

This classic greek-style dressing balances extra-virgin olive oil, red wine vinegar, lemon, garlic, and oregano for a bright, savory vinaigrette. Use it on crisp salads, grilled vegetables, grain bowls, or as a quick marinade for vegetables and cheese.

This recipe is greek style, lunch, scaled for 6 servings, with 10 min prep.

Prep: 10 min · Total: 10 min · Serves: 6

Quick cooking notes

  • Core ingredients include dijon mustard, dried oregano, black pepper, extra-virgin olive oil.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tsp dijon mustard
  • 1 tsp dried oregano (crushed)
  • 0.5 tsp black pepper (freshly ground)
  • 0.5 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic (finely grated)
  • 0.25 cup red wine vinegar
  • 1 tsp honey
  • 0.75 tsp kosher salt

Instructions

  1. Set a medium mixing bowl on the counter with no heat, place a damp towel underneath to steady it, and measure all ingredients before starting so the vinaigrette can be whisked smoothly in about 5 minutes.
  2. Add 0.25 cup red wine vinegar and 2 tbsp fresh lemon juice to the medium mixing bowl, then whisk for about 15 seconds until the acids are evenly combined and lightly bubbly.
  3. Add 1 tsp Dijon mustard and 1 tsp honey to the bowl, then whisk with a balloon whisk for 30-45 seconds until the mustard and honey dissolve fully and the mixture looks uniform rather than streaky.
  4. Add 2 cloves finely grated garlic, 1 tsp crushed dried oregano, 0.75 tsp kosher salt, and 0.5 tsp freshly ground black pepper to the bowl, then whisk for 20 seconds until the seasonings are suspended throughout the vinegar mixture.
  5. Slowly drizzle in 0.5 cup extra-virgin olive oil while whisking constantly for 1-2 minutes, keeping the bowl off the heat, until the dressing thickens slightly and looks glossy and emulsified.
  6. Stop whisking and scrape the sides of the bowl with a small silicone spatula for about 10 seconds so no garlic, oregano, or mustard remains stuck to the bowl.
  7. Whisk the dressing again for 15-20 seconds, then dip in a clean spoon and taste; the vinaigrette should be bright, savory, lightly peppery, and balanced between sharp vinegar and rich olive oil.
  8. Let the dressing stand at room temperature with no heat for 5 minutes so the dried oregano hydrates and the garlic flavor softens slightly.
  9. Whisk once more for 10 seconds immediately before serving, or transfer the dressing to a clean 12-ounce jar, secure the lid, and shake vigorously for 10-15 seconds until recombined.
  10. Use the dressing right away on salad greens or vegetables, or refrigerate it in the sealed jar for up to 1 week; if the olive oil firms up, let the jar sit at room temperature for 15-20 minutes and shake until smooth before serving.

Nutrition (per serving)

  • Calories: 167
  • Protein: 0 g
  • Fat: 18 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Sugar: 1 g
  • Sodium: 302 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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