Homemade Greek Lemon-Oregano Vinaigrette
This vibrant Greek Lemon-Oregano Vinaigrette is zesty, herby, and perfect for drizzling over salads, grilled veggies, or as a marinade for chicken. Made with simple pantry ingredients and fresh lemon juice, it brings a burst of Mediterranean flavor to any dish.
Tested & Approved by FoodieManiac
Every recipe on this site is tested at least 3 times in my home kitchen before publishing. I've been developing sauce recipes for over 8 years, focusing on restaurant-quality results with everyday ingredients. Learn more about me →
Ingredients
- •1/2 cup extra-virgin olive oil
- •1/4 cup freshly squeezed lemon juice (about 2 lemons)
- •1 tablespoon red wine vinegar
- •2 teaspoons dried oregano (preferably Greek oregano), crumbled
- •2 teaspoons Dijon mustard
- •2 teaspoons honey (or maple syrup for vegan)
- •2 small garlic cloves, finely minced or pressed
- •1/2 teaspoon fine sea salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
In a medium bowl or large measuring cup, whisk together the lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- 2
Add the dried oregano and whisk again to evenly distribute.
- 3
Slowly drizzle in the olive oil while whisking constantly, until the vinaigrette is emulsified and slightly thickened.
- 4
Taste and adjust seasoning: add more salt, pepper, or honey as desired.
- 5
Let the vinaigrette sit for at least 5 minutes before using, to allow the flavors to meld and the oregano to infuse.
- 6
Transfer the vinaigrette to a jar or bottle with a tight-fitting lid.
- 7
Shake or whisk before each use, as natural separation may occur.
- 8
Serve over Greek salad, grilled vegetables, roasted potatoes, or as a marinade for chicken or fish.
Tips & Variations
Pro Tips
- • For the best flavor, use freshly squeezed lemon juice and high-quality extra-virgin olive oil.
- • Greek oregano has a distinct, robust flavor—if using another variety, taste and adjust as needed.
- • Letting the vinaigrette sit before serving enhances the infusion of garlic and oregano.
- • If you prefer a smoother texture, blend all ingredients in a blender for 20 seconds.
- • Double the recipe and store in the fridge for quick salads all week.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Add 2 tablespoons crumbled feta cheese for a creamy, tangy twist.
- • Stir in 1 tablespoon finely chopped fresh dill or parsley for added herbaceous notes.
- • Swap the honey for agave or maple syrup to keep it vegan.
Frequently Asked Questions
Can I use fresh oregano instead of dried?
Absolutely! Use 2 tablespoons finely chopped fresh oregano in place of dried. The flavor will be more subtle and fresh.
How long does Greek vinaigrette last in the fridge?
Stored in an airtight container, it will keep for up to 1 week. Shake well before each use.
Is this vinaigrette vegan?
Yes—simply substitute maple syrup or agave for the honey to make it fully vegan.
Can I use this vinaigrette as a marinade?
Yes! It's excellent as a marinade for chicken, fish, or vegetables. Marinate proteins for up to 2 hours before grilling or roasting.
Why did my vinaigrette separate?
Natural separation is normal. Just shake or whisk vigorously before serving to re-emulsify.
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