Last summer, I found myself perched on a sun-bleached stool at a little taverna in Santorini, watching my salad get drenched in the brightest, zingiest dressing I’d ever tasted. The tomatoes were so sweet, the cucumbers so crisp, and that silky, herb-laced vinaigrette? Pure Aegean magic. I scribbled frantic notes on a napkin (yes, the waiter gave me the oddest look), determined to recreate that sunshine-in-a-bottle back home in my cozy kitchen in Ohio. Months of tweaking later, I’ve landed on the perfect balance of tang, herby depth, and rich olive oil—and I can’t wait to share it with you.
This Greek dressing is basically my secret weapon for brightening every meal. Imagine red wine vinegar delivering a bright, snappy kick, extra-virgin olive oil wrapping everything in smooth, fruity richness, dried oregano for that unmistakable Mediterranean whisper, and just a hint of Dijon mustard to bring it all together. A single garlic clove—rested in vinegar to mellow its bite—gives it a gentle garlicky hug (no fire-breathing here!). It’s vegan, gluten-free, and comes together in under five minutes with ingredients you already have. Drizzle it on salads, roasted veggies, grilled chicken, or even fish tacos (trust me, it’s a thing). You’ll be hooked.
Why You’ll Love This
- Ready in under 5 minutes—no blender, no fuss.
- Bursting with craveable, tangy Mediterranean flavor.
- Pantry staples only: oil, vinegar, oregano, garlic.
- Vegan and gluten-free—everyone’s invited to the table.
- Health perks from olive oil, vinegar, and oregano.
- Keeps in the fridge for up to two weeks.
- Scales up or down—make a small jar or a party size.
- Pairs beautifully with salads, veggies, chicken, fish, and more.
Ingredient Notes
Grab a fruity, cold-pressed extra-virgin olive oil if you can—it really makes a difference, but don’t panic if you only have regular pantry oil on hand. Red wine vinegar gives the classic bite, though apple cider or white balsamic will mellow things out and add a touch of sweetness. Dijon mustard isn’t mandatory, but it’s my secret to a lush emulsion (and it adds its own gentle tang). If you’re short on fresh garlic, a ½ teaspoon dollop of garlic powder works in a pinch (been there, done that). Dried oregano is essential, but if you’ve got fresh on hand, use about three times the amount for that garden-fresh pop. Salt and pepper are your friends—adjust to taste. And don’t forget: let that minced garlic rest in vinegar for a minute or two to soften its punch (seriously, don’t skip this!).
Directions
- Whisk vinegar and garlic. In a small bowl or a wide-mouth jar, stir together red wine vinegar and minced garlic. Let it rest for 2–3 minutes—this pause mellows the garlic so it’s friendly, not fierce.
- Stir in seasonings. Add Dijon mustard, dried oregano, sea salt, and freshly ground black pepper. If you’re in a sweet-savory mood, sneak in a teaspoon of honey or agave. Whisk until the mixture looks smooth and slightly pale.
- Stream in the olive oil. While whisking constantly, slowly drizzle in the olive oil. Aim for a steady trickle so the oil and vinegar marry into that creamy, glossy emulsion we all love. No whisk? Pop everything in a mason jar, seal tight, and shake like a pro.
- Taste and adjust. Give your dressing a quick taste. Want more zing? Splash in extra vinegar. Too mellow? Pinch in a bit more salt or a tad more mustard. Make it yours!
- Transfer and shake. Pour the finished dressing into a lidded jar. Since oil and vinegar naturally separate, you’ll want to give it a vigorous shake before each use.
- Dress your salad. Drizzle over mixed greens, cherry tomatoes, cucumber slices, red onion ribbons, Kalamata olives, and heaps of crumbled feta for an authentic Greek experience. Or get creative—roasted vegetables, grain bowls, grilled meats, and even fish tacos welcome this zingy splash.
- Store leftovers. Keep your jar in the fridge for up to two weeks. Flavors deepen over time, so that next-day drizzle is pure gold. For single-serve convenience, freeze small portions in ice cube trays and thaw cubes in the fridge or at room temp.
Variations
Feeling adventurous? Swap the red wine vinegar for white balsamic for a lighter, sweeter vibe. Stir in a teaspoon of finely minced shallot for extra depth. Crumble 2 tablespoons of feta into the mix and whisk until it melts for a creamy, tangy twist. Replace oregano with fresh basil or mint for a garden-fresh spin. Squeeze in lime juice instead of vinegar for a citrusy tropical flair, or fold in chopped sun-dried tomatoes for rustic, umami richness.
Storage & Reheating Tips
This dressing is a fridge superstar—store it in a sealed jar on the middle shelf where it’s cool and easy to spot. It stays fresh for up to two weeks (if it lasts that long!), and you’ll notice the flavors deepen over time—bonus! No need to reheat; this is a cold, crisp vinaigrette. If you’d like quick, portion-controlled servings, freeze little batches in ice cube trays. Pop out a cube or two and let them thaw in the fridge overnight or at room temperature for 10–15 minutes before drizzling.
Let’s Chat!
And there you have it—my bright, craveable Greek dressing that turns every salad into a mini Mediterranean vacation. I hope you have as much fun making (and tweaking) this as I do. If you’ve got questions, creative twists, or just want to say hello, drop a comment below—I read every single one and it truly makes my day. Happy drizzling, friends, and here’s to many cozy, flavor-packed meals ahead!
Greek Dressing
Ingredients
- 1/2 cup extra-virgin olive oil choose a fruity, cold-pressed brand
- 3 tbsp red wine vinegar or apple cider vinegar for milder tang
- 1 tsp Dijon mustard adds creaminess and helps emulsify
- 1 garlic clove garlic minced
- 1 tsp dried oregano or 1 tbsp fresh, chopped oregano leaves
- 1/4 tsp sea salt adjust to taste
- 1/4 tsp black pepper freshly ground
- dash honey or agave if you like a hint of sweetness
Instructions
- Combine vinegar and garlic in a small bowl. Let it sit for a couple of minutes to mellow the sharpness of the garlic.
- Add Dijon mustard, salt, pepper, oregano, and honey. Whisk until smooth and pale.
- Slowly pour in the olive oil while whisking constantly to emulsify the dressing.
- Adjust seasoning by adding more salt, pepper, or vinegar as needed.
- Transfer the dressing to a jar with a lid and shake well before each use.
- Drizzle over mixed greens, cucumbers, tomatoes, olives, and feta cheese for a classic Greek salad.
- Store any leftover dressing in the fridge for up to 2 weeks for enhanced flavors.
