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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!