Robust Small-Batch Greek Vinaigrette

Need a quick, yummy salad dressing to throw together, but don’t want a vat of Vinaigrette that will inevitably go to waste? Try this Robust Small-Batch Greek Vinaigrette for a punch of flavor and no waste.

I have this habit of making all my own sauces and dressings and then forgetting about them in the back of the fridge and it’s the absolute worst because I HATE WASTE.

Green tip: Of all of the billions of metric tons of food waste in the U.S. annually, it is estimated that 50% of it happens at home. Making things in smaller batches is a great way to reduce your personal contribution to food waste.

This Robust Small-Batch Greek Vinaigrette recipe gives you just enough for about a week’s worth of salads, which is just about the amount of time this dressing stays fresh.

Making vinaigrette at home is a great way to eliminate unnecessary preservatives and save some money! They’re very simple and easily customized. To make a vinaigrette, all you need is oil, acid (like vinegar or lemon, or in our case—both!), and herbs.

Greek vinaigrette incorporates herbs often used in Greek cuisines such as oregano, garlic, and rosemary.

This small-batch Greek Vinaigrette is the perfect blend of fresh herbs with the richness of olive oil, the acidity of the lemon, and subtle sweetness of white wine vinegar.

The development of this dressing recipe was honestly a happy accident. I’ve always made Greek Vinaigrette with red wine vinegar, but I ran out! I had white wine vinegar in my pantry and substituted it and absolutely LOVE it!

It’s not a huge difference in flavor, but the very subtle sweetness of the white wine vinegar really rounds out the overall taste for me.

What Should I Use Small-Batch Greek Vinaigrette For?

Believe it or not, it’s not only for Greek Salad!

Try it with my Vibrant and Tasty Confetti Orzo! Or any kind of pasta salad, really.

Maybe dress some bowtie pasta with it and throw in fresh basil, cherry tomatoes, and mozzarella. Or toss some Penne with it and add olives, red onion, and feta. The options are endless!

Feel free to add more herbs to it. Using the oil, vinegar, and lemon base allows you to really get creative with the herbs and spices and tailor it to your taste. I will often add crushed red pepper for a little spice, or even some crumbled feta cheese.

Like most vinaigrettes, this one will separate as it settles, so shake well before use.

This Tasty Small-Batch Greek Vinaigrette is the perfect blend of fresh herbs with the richness of olive oil, the acidity of the lemon, and the subtle sweetness of white wine vinegar.

Small Batch Greek Vinaigrette

5 from 2 votes

Marley Goldin

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This Tasty Small-Batch Greek Vinaigrette is the perfect blend of fresh herbs with the richness of olive oil, the acidity of the lemon and subtle sweetness of white wine vinegar.

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 cup

Ingredients

  

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• ▢ 1 clove of garlic
• ▢ ½ cup olive oil
• ▢ ¼ cup white wine vinegar
• ▢ ⅛ teaspoon oregano
• ▢ ⅛ teaspoon thyme
• ▢ ⅛ teaspoon rosemary
• ▢ ⅛ teaspoon black pepper
• ▢ 2 tablespoons lemon juice
• ▢ salt to taste

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Instructions

 

• Dice garlic very finely.
• Whisk all ingredients together. Simple! Store or serve.

Pro Tips

• Vinaigrette is not just for Greek salads! Use it on cold pasta salads, too.
• Be careful not to get lemon seeds in your dressing. It’s best to squeeze the lemon juice into a separate container first.
• This dressing will separate. Shake before using!

Course Sauces and Dressings

Cuisine Mediterranean

Diet Vegan

Keyword 30 Minutes or Less, Easy, Greek Vinaigrette, Healthy, Quick, Small Batch Vinaigrette

Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @marleysmenu on Instagram.