Greek Vinaigrette Dressing Gluten-Free Recipe
Author: Deena Segal
Prep time: 5 mins
Total time: 5 mins
Growing up in an area with a very large Greek population meant I always had my pick of authentic Greek dishes any time I craved it (which was often). Upon marrying and moving away, I realized that I needed to learn to recreate those dishes on my own because there was no longer a plethora of Greek restaurants or groceries to choose from. This Traditional Greek Vinaigrette Dressing Gluten-Free Recipe was my first attempt at recipe creating, primarily because I don't care for the taste of store-bought dressing. This vinaigrette can be used as a dressing or as a marinade. I like to marinate chicken in it overnight. Not only does the chicken come out flavorful, but it's incredibly moist. Enjoy!
  • ½ cup red wine vinegar
  • 3 tablespoon lemon juice, fresh
  • 3 cloves garlic, minced
  • ½ teaspoon Dijon mustard
  • 1 teaspoon oregano, fresh chopped (½ teaspoon dried)
  • 1 tablespoon basil, fresh chopped (1 teaspoon dried)
  • ¾ cup olive oil
  • Salt and pepper to taste
  1. In a medium-sized bowl, combine the first 6 ingredients.
  2. Slowly whisk in the olive oil until blended well.
  3. Season to taste with salt and pepper.
  4. Serve or store for future use.
Calories: 148 Fat: 16g (142 Calories from Fat) Sugar: 0g Fiber: trace Protein: trace
This vinaigrette will keep well in an airtight container in the refrigerator for up to 2 weeks.

If you are using as a marinade, consider replaced the red wine vinegar with a balsamic vinegar.

For a stronger taste profile, add ½ teaspoon marjoram.
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