Easy Greek Vinaigrette

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This Greek Vinaigrette salad dressing with feta and lemon is deliciously tangy and the perfect complement to any salad, but I particularly love it with my Mediterranean Chickpea Salad. It comes together in less than 10 minutes and stays fresh in the fridge for up to a week.

Closeup shot of Greek Vinaigrette next to a Greek Spinach Salad in a white bowl.

I make my own salad dressings as much as possible because I like to know exactly what is in my food. So many store-bought salad dressings are loaded with crap that’s not good for us, ingredients we can’t pronounce, and can just be plain expensive if buying a good quality dressing. It only takes minutes to whip up your own homemade dressing, and I promise, your tastebuds will thank you.

To make this dressing, you can simply use a pint-sized mason jar and shake the ingredients vigorously to emulsify. Or, place all the ingredients in a mini food processor, such as a Magic Bullet.

FAQs:

How long can I store homemade salad dressing in the refrigerator?

Dressings such as this Greek Vinaigrette that contain fresh ingredients can be stored safely in the fridge for about a week. If you make a vinaigrette that uses dried herbs and spices, you can store it for about two weeks.

What happens if my dressing thickens in the refrigerator?

It is normal for a homemade vinaigrette to thicken slightly when refrigerated. Simply remove the jar of dressing from the fridge and let sit at room temperature for about 5-10 minutes before using. Shake the ingredients well before dressing your salad.

Greek Vinaigrette Ingredients:

Extra virgin olive oil: Use a good quality oil.
Red wine vinegar: It's tangier than a balsamic vinegar.
Lemon: Gives the dressing a bright, fresh taste.
Garlic: Fresh or roasted garlic can be used.
Feta cheese: Brings a salty, tangy flavor to the dressing.
Seasonings: Oregano, salt, and pepper.

How to Prepare Greek Vinaigrette:

This recipe is ultra easy to make. Simply measure all the ingredients into a mason jar, and shake vigorously to emulsify.
Alternatively, you can measure all the ingredients into a mini blender or food processor, such as a Magic Bullet, and blend until emulsified.

Serving Suggestions:

Substitute it as the dressing for Mediterranean Three Bean Salad.
It's a perfect dressing for most side salads with dinner.
Use to dress a pasta salad.
Prepare as a marinade for grilling chicken or pork.
Use as an appetizer dip for crusty baguettes.

Greek Vinaigrette in a small white bowl between two bowls of Mediterranean Chickpea Salad.

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Substitutions:

Extra virgin olive oil: Avocado oil will work, but the dressing's flavor will be slightly changed.
Red wine vinegar: Sherry vinegar or white wine vinegar will also work, but the flavor is a little less intense.
Minced garlic: Roasted garlic is a good substitute that has less bite to it.

Recipe Notes:

If using a mason jar to make your dressing, make sure to crumble the feta quite finely.
If you choose to use fresh oregano for this recipe, you will need about a tablespoon.
Using a small blender, such as a Magic Bullet, makes this recipe ultra simple.

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More Homemade Dressings to Try:

Summer Salads to Love:

Mediterranean Chickpea Salad

Greek Lentil Salad

Mediterranean Bean Salad in a blue bowl.

Mediterranean Three Bean Salad

Explore all the salad recipes from Inspired Fresh Life.