Quick Look at this Homemade Greek Vinaigrette
- Ready In: 10 minutes!
- Serves: 6
- Main Ingredients: oil, red wine vinegar, garlic, lemon juice, and a variety of pantry spices!
- Dietary Info: Whole30, Paleo, Dairy-Free, Gluten-Free, Vegetarian, Plant-Based
- Why You’ll Love It: For years I have loved Primal Kitchen’s Greek Vinaigrette, but sometimes my store doesn’t have it or I forgot to pick it up so I got to work and made a homemade version. It tastes just like the real deal and it takes me less than 10 minutes to make it! Perfect for any salad, wrap, or our Greek Chicken Meatballs (with over 150+ 5-star reviews).
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Avocado Oil – perfect for keeping it Whole30/Paleo compliant but you can also use extra virgin olive oil.
- Lemon Juice – a touch of acidity really helps to amplify all of the other flavors!
- Red Wine Vinegar – gives this Greek dressing that slight tanginess that we all know and love.
How To Make Greek Vinaigrette
Step 1 – Put all of the ingredients (except the oil) in a small bowl.
Step 2 – Whisk in the oil until fully combined.
Step 3 – Use right away or store for later.
Pro Tip
Homemade Greek vinaigrette can be stored in an airtight container in the fridge for up to 2 weeks! Shake to reincorporate before using and if the oil solidifies let it sit at room temperature for a few minutes.
Best Ways To Use Greek Vinaigrette
The options for this homemade Greek Vinaigrette are endless, but some of our favorite recipes that use this amazing dressing are:
Other Easy Greek Recipes You Might Like
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Ingredients
- ¼ cup red wine vinegar
- 2 ½ teaspoons dried oregano leaves
- 1 teaspoon marjoram leaves
- 1 teaspoon garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon coriander
- ½ cup avocado oil, sub extra light olive oil
Instructions
- Combine: In a small bowl, add ¼ cup red wine vinegar, 2 ½ teaspoons dried oregano leaves, 1 teaspoon marjoram leaves, 1 teaspoon garlic, 1 teaspoon lemon juice, 1 teaspoon dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper and ⅛ teaspoon coriander. Mix to combine.
- Whisk Oil: Slowly add in ½ cup avocado oil, while whisking. Continue whisking until fully combined.
- Serve: Use in your favorite recipes, like these Greek chicken meatballs or this Greek chicken salad recipe!
Notes
- Storage: store in an airtight container in the refrigerator for up to 2 weeks – separation will occur, just shake to recombine. If your fridge is pretty cold the oils may harden a bit, just let it come to room temperature and it will be fine!
- Yield: makes approx. 3/4 cup.
Deanne says
I love the recipes you have connected to the Greek dressing. So healthy with thoughtful substitutions!
Bridget Montag says
Thanks so much Deanne! Glad you are liking them!
Wendy-Anne says
Absolutely delicious! I love this dressing. Can’t wait to use it with the chicken meatballs tonight!
Erin says
So glad you are loving it!! Thanks, Wendy-Anne!
Nick @ WorldwideGreeks.com says
This Greek-style vinaigrette is a classic and a staple at our home. It is so versatile! Excellent recipe.