This healthy and delicious Greek Vinaigrette salad dressing is super easy to make and really versatile! Pour it on your favorite salads, or use it as a marinade! This recipe is also Vegan, Whole30, Paleo, and Keto!
Greek Vinaigrette & Marinade
This Greek inspired vinaigrette is one my all time favorite salad dressings. It’s bursting with light, bright flavor that works fabulously on pretty much any salad!
It reminds me a bit of the salad dressing at Zoe’s Kitchen, one of my favorite Whole30 restaurants. It’s made Whole30, Keto and Dairy Free, without yogurt or feta, two pretty common greek dressing ingredients.
But did you know vinaigrettes can pull double duty and also be used as a marinade?
That’s right, because vinaigrette have the same basic building block ingredients as marinades (acid, fat, and seasonings) they can be used interchangeably!
So in this Greek vinaigrette and marinade, we’re leaning on herby, zesty, rich, citrusy flavor from fresh ingredients like garlic, red wine vinegar, dill, oregano, olive oil, and fresh lemon juice. And the end result is pretty fabulous!
One of my favorite things about this recipe? It’s got a short list of ingredients that are pretty much totally household staples.
Every single ingredient here can be found in most pantries or refrigerators, and that makes this whole homemade salad dressing thing so much easier!
Here’s what you need:
- Extra virgin olive oil
- Red wine vinegar
- Lemon juice
- Seasonings: Dried dill, dried oregano, salt & pepper
Step by Step
First things first, mince the garlic. Cut and juice the lemon. Guess what? You’re done with all the prep work!
Next, add all the ingredients to a mason jar or bowl. Cover the mason jar tightly and shake well, or if you’re using a bowl, use a whisk to fully mix the vinaigrette.
Season lightly to taste, and you’re ready to use it right away. If you wait a bit to use it, just give it a quick shake or stir before you pour!
How to Store Vinaigrette: Store in a class container, cover, and store in the refrigerator 1 to 2 weeks.
Recipes that use Greek Vinaigrette
When you use it as a salad dressing, it’s much more versatile than you’d think. It goes beautifully on lots of mediterranean inspired recipes, like:
- Cauliflower Tabbouleh. This recipe is Vegan and Whole30 compatible.
- Chickpea, Avocado & Cucumber Salad. This recipe is Vegetarian and can be adapted to be Vegan.
- Greek Salad with Shrimp. This recipe is low carb and Whole30 compatible.
- I like drizzle it on my side salads, wraps, and sandwiches, too!
How to Marinate Meat & Vegetables
To use vinaigrette as a marinade, set your meat in a zip top bag or shallow glass dish, and give it a good, heavy drizzle of the marinade. Turn to coat the meat completely. Cover and set in the refrigerator.
Use these times as a general rule of thumb for marinating meat:
- Chicken should marinate at least 30 minutes, up to 12 hours, but never longer than 24 hours.
- Beef should marinate 1-2 hours and no longer than 24 hours.
- Seafood should marinate for 15-30 minutes, and no longer than 12 hours.
- Vegetables and Soy Proteins should marinate for 2-3 hours.
Making this recipe? I’d love to hear about your experience making it! Tag me on Instagram @cookathomemom!
Greek Vinaigrette and Marinade
- 2 Tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 Tablespoon lemon juice
- 1-2 clove garlic
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Mince the garlic clove and juice the lemon. Add all the salad dressing ingredients to a container with a lid and shake well or whisk together in a bowl.