Homemade Greek Vinaigrette

 Here’s a recipe for a classic Homemade Greek Vinaigrette—perfect for salads, grilled veggies, or even as a marinade.

Homemade Greek Vinaigrette

Ingredients:

• 1/4 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon fresh lemon juice (about half a lemon)

• 1 garlic clove, minced or finely grated

• 1 teaspoon dried oregano (Greek oregano if possible)

• 1 teaspoon Dijon mustard (optional, for emulsification and a slight tang)

• 1/2 teaspoon honey or sugar (optional, balances acidity)

• Salt, to taste (start with about 1/4 teaspoon)

• Freshly ground black pepper, to taste

Instructions:

1. Prepare the garlic:
   Peel and finely mince or grate the garlic clove. This releases the flavor more fully into the dressing.

2. Combine the acid ingredients:
   In a small bowl or jar, add the red wine vinegar, lemon juice, and Dijon mustard (if using). Whisk or stir until combined.

3. Add the seasonings:
   Add the dried oregano, honey (or sugar), salt, and freshly ground black pepper to the acidic mixture. Stir well to dissolve the salt and honey.

4. Slowly whisk in the olive oil:
   While continuously whisking, slowly drizzle in the olive oil to create an emulsion (a smooth blend). Alternatively, you can add everything to a jar with a tight lid and shake vigorously for 30 seconds.

5. Taste and adjust:
   Taste your vinaigrette. Adjust salt, pepper, or acidity (a splash more vinegar or lemon juice) as needed.

6. Let it rest:
   For best flavor, let the vinaigrette sit for 15-30 minutes at room temperature to allow the flavors to meld. Give it a quick shake or stir before using.

Tips & Variations:

• Fresh herbs: Try adding fresh chopped parsley, dill, or basil for a fresher twist.

• Add-ons: A pinch of crushed red pepper flakes for heat or a teaspoon of finely chopped shallots for extra depth.

• Storage: Store leftover vinaigrette in an airtight container in the fridge for up to a week. Shake well before each use, as separation naturally occurs.