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
Combine and Shake
Find a jar with a tight-fitting lid.
Combine all the ingredients in the jar: olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, dill, red pepper flakes, salt, pepper, and honey.
Screw the lid on tightly and shake the jar as hard as you can for about 30 seconds. You will see the separated layers of oil and vinegar transform into a cloudy, emulsified dressing.
Store and Use
Store the vinaigrette in the fridge for up to two weeks. The olive oil will solidify when it gets cold; this is normal. Just let the jar sit on the counter for 5-10 minutes to liquefy before using.
The dressing will separate as it sits, so you must shake it well again right before you dress your salad.
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, temporarily stable dressing.
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 the olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, dill, red pepper flakes, salt, pepper, and honey to a jar with a tight-fitting lid.
- Shake the jar vigorously for 30 seconds until the dressing becomes cloudy and emulsified.
- Store the vinaigrette in the refrigerator for up to 2 weeks.
- Let the jar sit at room temperature for 5-10 minutes before using, as the olive oil will solidify when cold.
- Shake well before each use, as the dressing will naturally separate.
Notes
The olive oil will solidify in the refrigerator – this is normal and will liquefy again at room temperature.
