Everyday Greek Vinaigrette

This is the kind of dressing I make on autopilot. It’s zippy, garlicky (if you sneak in a clove), herby, and makes even the most basic cucumber situation taste like a whole thing. It’s also the easiest to remember — 2 parts olive oil to 1 part red wine vinegar, plus a few pantry staples and boom: instant flavor bomb.

I use it for Greek salads, pasta salads, or even drizzled over roasted veggies. It’s bold without being overpowering, and honestly? I never get sick of it.

Instructions

• In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, and oregano.

• Slowly drizzle in the olive oil, whisking until the dressing emulsifies (or just shake everything up in a jar).

• Add salt and pepper to taste.

  Storage: Keeps 7–10 days in the fridge

Ingredient Swaps

If you don’t have:

• Red wine vinegar → Sub with white wine vinegar or fresh lemon juice for a brighter vibe.

• Dijon → Any mustard will technically work, but Dijon gives the smoothest blend.

• Oregano → Use Italian seasoning or fresh chopped oregano if you have it!

What to Use It On

• Classic Greek Salad: Tomato / cucumber / red onion / olives / feta

• Orzo Pasta Salad: Orzo / bell pepper / arugula / kalamata / chickpeas

• Marinated Chickpeas: Toss drained chickpeas in dressing and let sit — perfect in bowls or wraps

• Roasted Veggie Bowls: Drizzle over warm roasted zucchini, red peppers, and potatoes