This simple Mediterranean Salad Dressing is miles better than anything from a bottle!
Confession: I used to keep a lineup of bottled salad dressings in my fridge door, convinced they were kitchen essentials. But once I whipped up this Mediterranean salad dressing on a whim (after realizing we were out of the store-bought stuff again), I never looked back. It’s bright and tangy, with just enough garlic and oregano to keep things interesting.
Dressings and vinaigrettes have been around for quite a while. Back in ancient Roman times, they were already mixing oil and vinegar on their greens—long before bottled dressing was a thing. The word vinaigrette dates back to the 1690s, from the French vinaigrette, a diminutive of vinaigre (aka vinegar). It also referred to tiny bottles people carried to sniff aromatic vinegar in the early 1800s! But by the late 1800s, vinaigrette was solidly tied to the kind of condiment we love today. Fancy ingredients aside, the heart of a good dressing or vinaigrette is—and always has been—simple ingredients, whisked into delicious harmony.
The magic here is in the simplicity. Just a handful of pantry staples—olive oil, red wine vinegar, garlic, and oregano, plus a bit of sugar, salt, and pepper—shake up into a bold, punchy dressing that works on everything from leafy greens to grilled chicken. So ditch the bottled stuff—this one’s way fresher, way better, and ridiculously easy to make.
Is This Mediterranean Salad Dressing Healthy?
This dressing is a healthier choice compared to most store-bought options, which often pack in preservatives, additives, and hidden sugars. If you want to avoid refined sugar, just swap in some honey or maple syrup. For those watching their sodium intake, you can reduce the salt and add a little salt-free seasoning.
Make It Your Own
One of the best things about homemade dressing is how easy it is to tweak. Want it tangier? Add a splash more vinegar or add a dollop of Dijon mustard for a little zip. Prefer it sweeter? Stir in a little extra sugar, honey, or maple syrup. Play with different herbs like thyme, tarragon, or Italian seasoning. A splash of lemon or lime juice adds brightness, and their zest gives a little extra zing. You can even stir in capers for a salty punch or finely chopped chives for a mellow onion note. Taste as you go, and make it your own!
How Do I Store Leftovers?
This dressing won’t last as long as the preservative-laden bottled stuff—and honestly, that’s a good thing. You should store any remaining vinaigrette in an airtight container in the fridge and use it within 3 to 5 days. I usually keep mine in a mason jar so I can shake it up before each use, as some separation is normal.
Serving Suggestions
This dressing isn’t just for leafy greens—though it’s a total slam dunk on a classic Chopped Greek Salad. Try drizzling it over Grilled Chicken Tenders or Grilled Cod, tossing it with Roasted Broccoli And Cauliflower, or using it to dress a Mediterranean Chickpea Pasta Salad for an easy flavor boost. It also makes a zippy marinade for proteins or a quick, delicious dip for crusty bread. However you use it, it will bring that tangy, herby brightness to the table.
Ingredients
- 1/4 cup red wine vinegar
- 1 clove garlic minced
- 1 teaspoon sugar or honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- In a small bowl, whisk together the red wine vinegar, minced garlic, sugar, dried oregano, salt, and black pepper.
- Gradually add the olive oil while whisking until the dressing is well combined and emulsified.
- Transfer the dressing to a lidded jar and store in the refrigerator. Shake well before each use.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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