One of my favorite meals is a Greek chicken bowl. Or, at least, that’s what I call it. It’s loaded with rice, marinated grilled chicken, grilled or roasted veggies, feta cheese, and hummus. And, of course, topped generously with this Greek Red Wine Vinaigrette. It’s bright and bold and a must-have for any Greek-inspired recipe.
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How To Make Greek Red Wine Vinaigrette
This homemade Greek vinaigrette is a breeze to whip up. Plus, there’s a good chance you have everything you need in your pantry already. All you have to do is throw the ingredients into a jar, give it a good shake, and you’re ready to go.
The flavor base for this homemade salad dressing is a combination of olive oil and red wine vinegar. Personally, I don’t use red wine all that often but I keep it on hand specifically so I can make this vinaigrette anytime the craving hits.
Dried oregano is the next key ingredient that makes this vinaigrette distinctly Greek. Without it, the recipe would be ok but would completely lack that classic flavor you expect from a Greek vinaigrette. It gives it that herby Mediterranean kick.
A bit of dijon mustard and honey balance out the flavors and help the oil and vinegar stay blended a bit better. You could leave the honey out if you prefer a sugar-free vinaigrette but adds a subtle sweetness that softens the vinegar’s tang while also complementing it’s unique flavors.
Finish it up with salt, pepper, and garlic powder, and you’re ready to drizzle it on salads, grilled meats, roasted vegetables, grain bowls, or anything else your heart desires.
One note: I tend to use garlic powder in most of my vinaigrette recipes. It makes whipping one up that much easier because I don’t have to bother with finely grating a fresh clove. And while, yes, I’ll admit a fresh clove of garlic is more flavorful, it also makes it so you can’t store the dressing as long. If preferred, you can swap a small clove of garlic for the powdered garlic in the recipe.
Storing The Vinaigrette
Any leftover Greek red wine vinaigrette can be stored in a container with a lid in the fridge. I like to use glass jars with plastic lids because it makes it easy to re-shake everything when I’m ready to use it. If you use a container with a metal lid, be sure to place a piece of wax or parchment paper between the lid and the jar to keep the vinegar from corroding the metal. I’ve forgotten to do that more often than I care to admit and it’s always such a mess to deal with.
Vinaigrettes made with all shelf-stable ingredients (like the recipe below) can be refrigerated for at least 7-10 days. However, it’s recommended that vinaigrettes made with fresh ingredients (like a fresh clove of garlic) be consumed within 3-4 days. I rarely go through my vinaigrettes that fast, so I prefer the convenience of garlic powder. But it’s up to you!
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Red Wine Greek Vinaigrette
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey or sub maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon garlic powder
Instructions
- Combine all ingredients in a small jar. Secure lid and shake vigorously to combine. Enjoy!
- If storing, be sure to use a plastic lid or place a piece of wax or parchment paper between the metal lid and the jar to stop the vinegar from corroding the metal lid.
- Vinaigrette will store in the fridge for up to two weeks. The vinegar and oil will separate after a few days, so allow the vinaigrette to sit out at room temperature for a bit until you can shake it again to reincorporate everything.
