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Blue pottery dish pouring Greek vinaigrette over chopped Greek salad in a bowl with fresh herbs on marble counter.
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Easy Greek Vinaigrette

This dressing is flavor-packed, simple, and one we go back to again and again to make lunches, dinners, and side salads. When all else fails, we make this dressing!
Prep Time20 minutes
Vinaigrette Only5 minutes
Total Time25 minutes
Servings: 8 servings
By: Heather Bursch

Equipment

Ingredients

Vinaigrette

  • 6 tablespoons of olive oil
  • 3 tablespoons of white wine vinegar
  • 1 teaspoon of dried oregano (or 1 tablespoon fresh chopped oregano)
  • 1 garlic clove crushed (or 1/4 tsp dried)
  • 1/4 tsp salt and 7 cracks of pepper more to taste

Ideas for a chop-chop Greek salad

  • 1 bunch of dinosaur kale, romaine, and/or red cabbage, chopped into thin strips
  • 1 handful cherry tomatoes halved
  • 1 small cucumber peeled, partially peeled, or unpeeled cucumber diced into small pieces about the size of tomato halves.
  • 1/2-1 can garbanzo beans rinsed and drained
  • 1/2 cup feta cheese diced or crumbled
  • 1/2 bulb of fennel chopped and rinsed To save leftover fennel, rinse with cold water, and wrap tightly.
  • 1/4 cup chopped red or green onion If using red onions, rinse under water to remove some of the strong juices.
  • 1/4 cup chopped kalamata olives, pitted, whole or halved
  • 1/4 cup dressing or more to taste

More substitutions

  • 2-4 cups Raw zucchini peelings instead of some of the greens or cabbage. 1 medium zucchini peeled until the core equals about 1 cup.
  • 1/2 cup Red, orange, or yellow bell pepper
  • Use pecorino or parmesan shavings, mozzarella, or no cheese instead of feta.
  • Add roasted chicken or salami cubed or julienned
  • Add chopped fresh herbs like basil, dill, oregano or parsley!

Instructions

For vinaigrette

  • Measure vinegar, oregano, and garlic into a bowl and whisk until combined. (If you are using a salad dressing jar, shake the jar with the lid on tight for each step!)
  • Drizzle in olive oil as you whisk to emulsify, or add oil and shake for a temporary emulsion. Either way works but shake before using if you do the latter.
  • Add salt and pepper and give it another whisk.
  • Dip a piece of lettuce or veggie into the dressing to taste and add more salt and pepper as needed.
  • Use right away or store in the fridge for a week or so.

For salad

  • Put greens and/or cabbage into a bowl and toss with 2 tablepsoons of dressing to coat.
  • Add the rest of your ingredients except for feta and toss gently to combine.
  • Add feta on top or gently fold together.

Notes:

Nutrition information for vinaigrette only. 

This recipe contains affiliate links to products I know and love. I recommend any of them for this recipe!

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