Description
A bright, tangy, and herb‑filled dressing inspired by Greek flavors, perfect for tossing with salads, marinating vegetables, or drizzling over grilled meats.
Ingredients
Units
Scale
- 1/2 cup extra‑virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, finely minced
- 1 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
- 1/4 tsp dried thyme (optional)
- 1/4 tsp kosher salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
- Optional: pinch of red pepper flakes or 1 tsp honey for a touch of sweetness
Instructions
- In a small bowl or jar, whisk together red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, thyme (if using), salt, pepper, and optional honey/red pepper flakes.
- While whisking continuously, slowly drizzle in the olive oil until the dressing is fully emulsified and smooth.
- Taste and adjust seasoning—add more salt, pepper, or a splash more vinegar or lemon if desired.
- Let rest for at least 10 minutes to allow flavors to meld; refrigerate for up to 24 hours.
- Before serving, whisk again or shake the jar to recombine. Drizzle over Greek salad or use as a marinade or finishing dressing.
Notes
- Use high‑quality extra‑virgin olive oil and red wine vinegar for the best flavor.
- Fresh herbs can replace dried—use about 3× the amount of fresh as dried.
- Want it creamy? Add 1–2 tbsp Greek yogurt or crumbled feta when serving.
- Make-ahead tip: store in a sealed jar in the fridge for up to 5 days; bring to room temperature and shake before using.
- Great beyond salad—use it on grain bowls, roasted veggies, or as a dipping sauce for crusty bread.
Nutrition
- Serving Size: 1 tbsp
- Calories: 120 kcal
- Sugar: 0.2 g
- Sodium: 95 mg
- Fat: 13.5 g
- Saturated Fat: 1.9 g
- Unsaturated Fat: 10.9 g
- Trans Fat: 0 g
- Carbohydrates: 0.3 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg