Greek Red Wine Dijon Dressing (Printable)
Bright Greek-style vinaigrette with red wine vinegar, Dijon, olive oil, oregano and garlic, perfect for salads.
# What You Need:
→ Base
01 - 1/2 cup extra-virgin olive oil
02 - 1/4 cup red wine vinegar
→ Flavorings
03 - 2 teaspoons Dijon mustard
04 - 1 teaspoon dried oregano
05 - 1 garlic clove, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 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 jug, whisk together the red wine vinegar, Dijon mustard, minced garlic, sea salt, black pepper, dried oregano, and if desired, honey and lemon juice.
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, smooth, and slightly thickened. Taste and adjust seasoning as needed.
04 - Transfer to a jar or bottle with a tight-fitting lid and refrigerate until ready to use. Shake or stir vigorously before serving.
# Expert Tips:
01 -
- It is the kind of dressing that makes people ask what you did differently, and the answer is simply that you made it yourself.
- Keeps in the fridge for a week, ready to rescue any sad salad or plain grilled chicken that crosses your path.
02 -
- If you add the oil too fast it will look broken and watery and you will have to start the emulsion over with a new dab of mustard.
- Blending with an immersion blender creates a creamier texture that holds together longer in the fridge.
03 -
- Warm your olive oil slightly by setting the bottle in a bowl of hot tap water before starting because it emulsifies more easily at room temperature.
- A tiny dollop of Greek yogurt stirred in at the end turns this into a dreamy creamy dressing without changing the character.