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Robust Greek Vinaigrette Dressing

Robust Greek Vinaigrette Dressing

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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.
Course Sauces and Dressings
Cuisine Mediterranean
Diet Vegan
Keyword 30 Minutes or Less, Easy, Greek Vinaigrette, Healthy, Quick, Small Batch Vinaigrette
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Marley Goldin

Equipment

Ingredients

  • 1 clove garlic
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon rosemary
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons lemon juice

Instructions

  • Peel and finely mince garlic.
    1 clove garlic
    Minced garlic on a cutting board ready to add to Greek Vinaigrette
  • Add the minced garlic, oil, vinegar, oregano, thyme, rosemary, salt, pepper, and lemon juice to a glass jar (preferred) or small mixing bowl.
    ½ cup extra-virgin olive oil, ¼ cup red wine vinegar, ¼ teaspoon oregano, ¼ teaspoon thyme, ¼ teaspoon rosemary, ⅛ teaspoon black pepper, 2 tablespoons lemon juice, ⅛ teaspoon salt
    Adding all ingredients for Greek Dressing to a jar
  • If using a jar, secure the lid and shake vigorously. Otherwise, whisk powerfully until oil and vinegar combines.
    Greek Vinaigrette Dressing that has been emulsified by shaking in a jar
  • Serve over salad, vegetables, or grain bowl. Store leftovers in the refrigerator for up to 3 weeks. Enjoy!

Notes

  • Vinaigrette is not just for Greek salads! Use it on cold pasta salads, too, like this Rainbow Orzo Pasta Salad.
  • 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!