Greek Dressing with Dijon (Printable version)

Tangy Greek-style vinaigrette with red wine vinegar, Dijon, garlic and oregano for salads, veggies, and marinades.

# What you need:

→ Base

01 - ½ cup extra-virgin olive oil
02 - ¼ cup red wine vinegar

→ Flavorings

03 - 2 teaspoons Dijon mustard
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, finely minced
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper

→ Optional Additions

08 - 1 teaspoon honey or maple syrup
09 - 1 tablespoon fresh lemon juice
10 - Pinch of crushed red pepper flakes

# How To:

01 - In a medium bowl or measuring cup, whisk together the red wine vinegar, Dijon mustard, minced garlic, sea salt, black pepper, dried oregano, and honey and lemon juice if using.
02 - Slowly drizzle in the olive oil in a thin, steady stream while whisking continuously to build a stable emulsion.
03 - Continue whisking until the dressing is fully blended and slightly thickened. Taste and adjust seasoning as needed.
04 - Transfer to a jar or bottle and refrigerate until ready to use. Shake or stir well before serving.

# Expert Advice:

01 -
  • It takes exactly five minutes and tastes leaps better than anything from a supermarket shelf.
  • The Dijon mustard works like magic, holding everything together in a creamy emulsion that clings to every bite of salad instead of pooling at the bottom of the bowl.
02 -
  • The dressing will separate in the fridge and that is perfectly normal so just shake the jar vigorously before each use and it comes right back together.
  • If you want a silkier creamier texture, pull out an immersion blender or small food processor for thirty seconds and the result is almost pourable like a light mayonnaise.
03 -
  • Let the minced garlic sit in the vinegar for five minutes before adding oil because the acid tames the raw bite and produces a mellower sweeter garlic flavor throughout the dressing.
  • Double the batch and keep a jar in the fridge at all times because having homemade dressing ready to go changes the way you eat vegetables on busy weeknights.

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