This simple greek lemon vinaigrette can be used to dress all kinds of dishes, not just salads. Feel free to let your imagination roam free and drizzle on baked fish, use as a dressing for a tuna salad, as a marinade for grilled vegetables, or even as a quick dressing for cubed feta on a cheese board. The opportunities are endless!
Simple Greek Vinaigrette
The base for this easy Greek salad vinaigrette recipe is fresh lemon juice and olive oil, with a touch of Dijon mustard and oregano.
Equipment
- Resealable jar
- Lemon juicer
Ingredients
- ¼ cup lemon juice
- 1/2 cup extra-virgin olive oil
- 2 tsp Dijon mustard
- 1 clove garlic finely grated
- 2 tsp granulated sugar
- 1 tsp dried oregano
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
- In resealable jar, combine lemon juice, oil, mustard, garlic, sugar, oregano, salt and pepper. Secure lid and shake vigorously until combined. Let stand for 10 minutes for flavours to meld.
Notes
Tip: dressing can be made ahead and stored in the fridge for up to five days.
