Whip up this easy vinaigrette in just minutes for authentic Greek flavor in the comfort of your own home. Leftover vinaigrette is great on mixed greens, fresh mozzarella and tomato salad, or sliced tomatoes. For more recipes like this, check out our complete collection of salad dressing recipes.
Just what I was looking for!
Thank you.
I wanted something light and not too sweet for salad that would compliment pasta and chicken parmigiana, and this was perfect. I didn't have red wine vinegar and used apple cider vinegar instead, and garlic powder instead of raw garlic as some reviews said it was too garlicky; I also used dried spices as that was what I had on hand, skipping the marjoram. Per other reviews I also used less lemon juice. I look forward to trying this with red wine vinegar, it's a good base to play with!
VERY garlicky! It was a bit too much for us. If I make it again, I will only use 1.5 or 2 cloves. The lemon juice and red wine vinegar was different, but surprisingly good together.
Tastes pretty good! You said 1 lemon, but I would probably cut that down since it can be overpowering. But then again I had about 20 minutes after making it.
I made this for my greek salad at a BBQ yesterday. I made it the night before and placed it in the fridge in a closed container, only because it calls for fresh garlic. It also helps with the flavor making it 24 hours prior. The next day, I took it out 3 hours prior to get room temperature. I kept shaking it every 20 minutes. 10 minutes before eating, I poured a little on at a time (till salad was wet), tossed it and topped w/ feta. Everyone loved it!
Absolutely delicious. I opted against the marjoram because I didn't have any and whipped it up with my stick blender.
Wonderful! Tangy and light. Not overpowering. Perfect with a Greek salad.
My husband and I really loved this vinaigrette, which I served over a simple side greek salad. He even doused his rice with it he liked it so well! I was out of oregano and didn't have marjoram either, so subed thyme and savory. I was too lazy to chop the fresh herbs even though I had them and it was still delicioso! Next time will try the fresh.
I didn't quite follow the recipe -- I omitted the garlic and marjoram, and put in a little extra dried basil and dried oregano -- but my version was amazing. I've been looking for a recipe that is similar to the Greek vinaigrette at a little cafe I like, and this is it! I made a Greek pasta salad with it: cold penne, rinsed kidney beans and chickpeas, red pepper, green onion, feta and olives. Delish!
