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!
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!
- 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.
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!
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- 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
- 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.
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.