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Greek Dressing

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marinades & dressings•greek•vegan, vegetarian, gluten-free, dairy-free
15 minutes•about 1 cup•

Ingredients

  • 2 cloves garlic – finely grated or minced
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoons ground black pepper
  • 1/4 cups red wine vinegar
  • 1 teaspoons Dijon mustard
  • 3/4 cups extra-virgin olive oil
Greek Dressing

Instructions

1. In a medium bowl, whisk together red wine vinegar, Dijon mustard, dried oregano, garlic, kosher salt, and black pepper until the salt dissolves, about 30–60 seconds.

2. While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing is emulsified, 1–2 minutes; it should look glossy and lightly thickened.

3. Let the dressing stand for 10 minutes to soften the raw garlic and bloom the oregano.

4. Taste and adjust seasoning with a pinch more salt or vinegar if needed. Use immediately on salads or as a marinade, or transfer to a jar, seal, and refrigerate up to 1 week. Shake well before each use.

Greek dressing is a bright, herb-forward vinaigrette built on robust extra-virgin olive oil and tangy red wine vinegar. Dried oregano adds the unmistakable Mediterranean aroma, while garlic and black pepper lend savory depth. The result is a smooth, balanced dressing that clings well to crisp vegetables, olives, and feta, and also doubles as a lively marinade for meats and vegetables.

Rooted in the flavors of Greece, this style of dressing draws from the simple seasoning of village salads, where excellent olive oil and a splash of acid are elevated with oregano and salt. In Greece, dressings are typically mixed right on the salad, but Greek-American kitchens helped standardize a jarred vinaigrette that travels well and emulsifies for home use. Over time, the preparation has become a staple beyond salads, reflecting both traditional Greek pantry staples and diaspora adaptations.