Best 11 Greek Vinaigrette Recipes

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Greek vinaigrette is a versatile dressing that can be used on salads, vegetables, or even as a marinade. It's made with olive oil, lemon juice, vinegar, and herbs, and it has a bright, tangy flavor that will liven up any dish. When it comes to making Greek vinaigrette, there are a few things to keep in mind. First, the quality of your ingredients is important. Use the best olive oil and lemon juice you can find. Second, don't be afraid to experiment with different herbs. Oregano, thyme, and basil are all classic choices, but you can also try using rosemary, mint, or even dill. Finally, let the vinaigrette sit for a while before using it. This will allow the flavors to meld together and develop.

Let's cook with our recipes!

GREEK POTATOES WITH LEMON VINAIGRETTE



Greek Potatoes with Lemon Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and freshly ground black pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth

Steps:

  • Preheat oven to 425 degrees F.
  • Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
  • Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE



Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

  • Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
  • Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE



Greek Orzo Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 cup orzo
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
Freshly ground black pepper
1/2 cup olive oil
3 green onions, thinly sliced
1 cup grape or cherry tomatoes, halved
1 medium English cucumber, diced
1/2 pound feta cheese, crumbled
1/4 cup chopped fresh dill

Steps:

  • Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
  • While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
  • Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

GREEK VINAIGRETTE



Greek Vinaigrette image

I use this on salad and I will add things like feta cheese, kalamata olives, pepperoncini, etc. It even tastes great on ordinary tossed salad or over grilled halloumi cheese.

Provided by PalatablePastime

Categories     Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 9

2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3 garlic cloves
1 teaspoon oregano
1/2 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon sugar or 1 teaspoon Splenda granular
1/2 cup extra virgin olive oil

Steps:

  • Combine vinegar and spices in a blender.
  • Slowly stream oil into mixture as it blends remove the little cap and pour through the hole), until the dressing emulsifies.
  • Serve over mixed greens or salad of your choice.

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE



GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE image

Categories     Pasta     Brunch     Quick & Easy     Dinner     Grill/Barbecue

Yield 8

Number Of Ingredients 11

3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

  • 1. Combine orzo, cucumber, green onions, and tomatoes in a large bowl. 2. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. 3. Gently fold in the feta cheese. 4. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. 5. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

GREEK VINAIGRETTE OR MARINADE



Greek Vinaigrette or Marinade image

Recipe using Good Seasons Italian Seasoning Mix from the side of the box! Placed here for safe keeping. States this can be used as either a salad dressing or as a marinade for chicken or shrimp. NOTE: I usually sub a little of the oil for water and then add a splash of balsamic vinegar and about 1/2 tsp of fresh chopped oregano to freshen it up. . .fantastic dressing!!!!

Provided by januarybride

Categories     Salad Dressings

Time 5m

Yield 8 oz, 8 serving(s)

Number Of Ingredients 7

1 (2/3 ounce) packet of good seasons Italian salad dressing mix
1/4 cup red wine vinegar
3 tablespoons water
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup crumbled feta cheese (may use low fat or fat free with great results)
2 tablespoons chopped kalamata olives

Steps:

  • Whisk together all ingredients.
  • Serve atop greens as a salad or use as a marinade for chicken or shrimp.

GREEK POTATOES WITH LEMON VINAIGRETTE



Greek Potatoes with Lemon Vinaigrette image

Categories     Herb     Potato     Side     Roast     Kid-Friendly     Lemon     Fall     Summer     Parsley     Oregano     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-salt chicken broth

Steps:

  • Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
  • Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
  • Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

GREEK CHICKEN SALAD WITH MINT VINAIGRETTE



Greek Chicken Salad with Mint Vinaigrette image

Kalamata olives, feta cheese, tomato, cucumber and more collaborate in this refreshing toss-together treat.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 14

3 tablespoons lemon juice
1 to 2 tablespoons olive or vegetable oil, if desired
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried mint leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 small clove garlic, finely chopped
6 cups bite-size pieces assorted salad greens
2 cups cut-up cooked chicken
1/3 cup crumbled feta cheese
1 medium tomato, cut into wedges
1/2 cucumber, cut lengthwise in half, seeded and cut into 1/4-inch slices
1/2 green bell pepper, coarsely chopped
2 medium green onions, sliced (2 tablespoons)
12 kalamata or pitted ripe olives

Steps:

  • In tightly covered container, shake all vinaigrette ingredients until well blended.
  • In large bowl, mix all salad ingredients. Add vinaigrette; toss to mix.

Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 70 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg

GREEK VINAIGRETTE



GREEK VINAIGRETTE image

Categories     Vegetable

Yield 1/3 cupcakes

Number Of Ingredients 8

1 tbls red wine vinegar
1 tbls lemon juice
1 tbls finely chopped red onion
3 tbls olive oil
1 tbls chopped fresh mint
1 tbls chopped fresh oregano
Dash kosher salt
Dash freshly ground black pepper

Steps:

  • In a small bowl combine vinegar, lemon juice, and red onion. Let stand for 5 minutes. Add oil in a thin, steady stream, whisking until combined. Stir in mint, oregano, kosher salt, and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature for 30 minutes; whisk before using.

GREEK VINAIGRETTE OR MARINADE



Greek Vinaigrette or Marinade image

Good Seasons

Provided by Jason Koch

Categories     Other Sauces

Number Of Ingredients 6

1/4 c red wine vinegar
3 Tbsp water
1/4 c olive oil
1/4 c vegetable oil
1/4 c feta cheese, crumbled
2 Tbsp ripe olives, chopped

Steps:

  • 1. Mix together in Cruet

GREEK VINAIGRETTE SALAD DRESSING



GREEK VINAIGRETTE SALAD DRESSING image

Categories     Leafy Green     Side     No-Cook     Quick & Easy     Salad Dressing

Number Of Ingredients 11

1/2 cup red wine vinegar
3 garlic cloves, minced
1 tablespoon fresh chopped basil
(or 1 teaspoon dried)
1 teaspoon fresh chopped oregano
(or 1/2 teaspoon dried)
1/2 teaspoon dried marjoram (optional)
3 tablespoons lemon juice (about 1 lemon)
3/4 cup olive oil
Salt, to taste
Freshly ground pepper, to taste

Steps:

  • Combine first 6 ingredients in a medium bowl. (red wine vinegar, minced garlic cloves, basil, oregano, marjoram, lemon juice) Slowly whisk in oil until blended. Season with salt and pepper.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the vinaigrette will taste. Use good-quality olive oil, vinegar, and fresh herbs.
  • Experiment with different ratios of oil to vinegar: The classic ratio is 3 parts oil to 1 part vinegar, but you can adjust this to suit your own taste. If you like a tangier vinaigrette, use more vinegar. If you prefer a milder vinaigrette, use less vinegar.
  • Add some herbs or spices: Fresh herbs like basil, oregano, or thyme add a lot of flavor to vinaigrette. You can also add spices like garlic powder, onion powder, or black pepper.
  • Emulsify the vinaigrette: This means whisking the oil and vinegar together until they are well combined. This will help the vinaigrette to stay emulsified and prevent it from separating.
  • Let the vinaigrette rest before using: This will help the flavors to meld together. You can let the vinaigrette rest for 30 minutes or up to overnight.

Conclusion:

Greek vinaigrette is a versatile dressing that can be used on a variety of salads, vegetables, and grilled meats. It is easy to make and can be tailored to your own taste. With its bright, tangy flavor, Greek vinaigrette is a surefire way to add some Mediterranean flair to your next meal.

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