Published · Modified · by Alexis Joseph, MS, RD · 6 Comments
Jump to Recipe·5 from 4 reviews
So much better than bottled, this Mediterranean Salad Dressing with olive oil, red wine vinegar, and oregano is bright and flavorful. Amazing on Mediterranean chickpea salad, quinoa salad, greens, and grilled fish. Heart-healthy, kid-friendly, and done in less than 5 minutes!
If you've tried my apple cider vinegar salad dressing, creamy Italian dressing, and my fave balsamic vinaigrette, you know homemade salad dressings are kind of my thing.
I love me a simple, tangy, dressing that comes together in no time with pantry staples. We always have one on hand in the fridge and it helps up our veggie consumption like no other!
Ingredients
- Extra virgin olive oil: Slightly fruity and slightly bitter, high quality extra virgin olive oil reigns supreme for healthy, flavorful salad dressing.
- Red wine vinegar: I love dressings with red wine vinegar! It adds the perfect tang to our Greek-style dressing. You could also do half lemon juice for more of a lemon vinaigrette.
- Honey or maple syrup: A squeeze of liquid sweetener helps round out the flavors and balance everything.
- Oregano: So delicious for Mediterranean flavor! I prefer dried to fresh in salad dressing.
- Garlic: Always a welcome flavor addition. I tested this recipe with fresh and dried and they both work well.
- Salt: Key for flavor in salad dressing. Use more or less to taste. The dressing may taste salty but it will be balanced when you add to the salad.
See recipe card for full ingredient quantities.
How to make (step-by-step)
Whisk vinegar, honey, oregano, garlic, salt and pepper in a bowl.
Pour in olive oil while whisking to combine. Taste and adjust to suit your preferences.
Vinaigrette variations
This dressing is more tangy than classic vinaigrettes (I love acid!), as it has a much higher vinegar to oil ratio. Typically dressing are a 1:3 ratio of vinegar to oil.
- Too sour? You can up to double the oil in this recipe for a less acidic dressing. Start by adding 2 tbsp more oil and ½ tsp sweetener and taste.
- Want lemon? Use 2 tbsp fresh lemon juice and 2 tbsp red wine vinegar.
- Want more flavor? 2 tbsp finely chopped shallot adds delicious zing.
- Want more herbs? 2 tbsp finely chopped parsley or basil are delicious here.
- Not sweet enough? If you prefer a sweeter dressing, you can double to honey or maple syrup.
How to store
Assuming you use vinegar and not lemon juice, this dressing can be stored in a sealed jar at room temperature for up to 5 days.
Homemade vinaigrettes will last up to 2 weeks in the refrigerator.
I hope you're as obsessed with this fun recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below.Comments mean the world to meand your honest feedback helps me to continue to share recipes you'll crave!
5-Minute Mediterranean Salad Dressing
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Alexis Joseph
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
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Description
So much better than bottled, this Mediterranean Salad Dressing with olive oil, red wine vinegar, and oregano is bright and flavorful. Amazing on Mediterranean chickpea salad, quinoa salad, greens, and grilled fish. Heart-healthy, kid-friendly, and done in less than 5 minutes!
Ingredients
UnitsScale
- ¼ cup red wine vinegar
- 1 ½ tsp honey or pure maple syrup
- 1 ½ tsp dried oregano
- 1 clove garlic, minced (or ½ tsp garlic powder)
- ¾ tsp fine salt
- ¼ tsp freshly ground black pepper
- ⅓ cup extra virgin olive oil
Instructions
- Whisk vinegar, honey, oregano, garlic, salt and pepper in a small to medium bowl. Pour in olive oil while whisking to combine. Taste and adjust to suit your preferences.
- Store in a jar or sealed container in the fridge for up to 2 weeks. Shake well before using.
Notes
This dressing is more tangy than classic vinaigrettes, as it has a higher vinegar to oil ratio. If you prefer a less acidic dressing, try adding 2 tbsp more oil and ½ tsp sweetener.
About Alexis Joseph, MS, RD
Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!
Reader Interactions
Richard Jones says
Awesome thank u
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Alexis Joseph says
So glad you liked it!
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Dylan says
All of your salad dressings are fabulous! This one is so easy but packs such a flavor punch 🙂
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Sarah says
I made this and the med chickpea salad...wow, so good. I loved it for lunch and it was even better the next day. Thank you!
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Alexis Joseph says
Yayyy so glad!
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