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Greek Vinaigrette

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.
Prep Time5 minutes
Total Time5 minutes
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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.