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Greek Vinaigrette Recipe

By Sam Pierce

Ingredients

  • 1 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1.5 teaspoons Dijon mustard
  • 1 large clove garlic, grated or finely minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon honey

Combine and Shake

Find a jar with a tight-fitting lid – mason jars work well.

Combine all the ingredients in the jar.

Screw the lid on tightly and shake the jar as hard as you can for about 30 seconds. You will see the separated layers of oil and vinegar transform into a cloudy, emulsified dressing.

Store and Use

Store the vinaigrette in the fridge for up to two weeks. The olive oil will solidify when it gets cold; this is normal. Just let the jar sit on the counter for 5-10 minutes to liquefy before using.

The dressing will separate as it sits, so you must shake it well again right before you dress your salad.

Greek Vinaigrette

This is the simple, go-to vinaigrette that should always be in your refrigerator. It takes less than five minutes to make and is infinitely better than any store-bought version. The key is shaking it vigorously in a jar; the Dijon mustard acts as an emulsifier, helping the oil and vinegar bind together into a creamy – albeit temporarily stable – dressing.
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Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1.5 teaspoons Dijon mustard
  • 1 large clove garlic grated or finely minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon honey

Instructions

  • Add all ingredients to a jar with a tight-fitting lid.
  • Screw lid on tightly and shake vigorously for 30 seconds until emulsified and cloudy.
  • Store in the fridge for up to two weeks.
  • Let jar sit at room temperature for 5-10 minutes before using if oil has solidified.
  • Shake well again right before dressing your salad.

Notes

Shake well before using.
Tried this recipe?Leave a comment below & let me know!