Easy Greek Vinaigrette Recipe (Cava Inspired)

This Easy Greek vinaigrette recipe is quick to pull together, and can be drizzled over just about anything! It’s similar to the Cava Greek Vinaigrette, so if you’re looking to recreate that at home, look no further.

If you don’t make your own homemade salad dressings, this is your sign to start! Homemade dressings are typically easy to pull together with pantry staples and are less expensive than their store-bought counterparts. I like to have a batch of homemade dressing on hand at all times to ensure that I can whip up healthy and flavorful meals. I don’t just use dressings on salads- I think of them as a flavor booster for any meal! 

This easy Greek vinaigrette recipe is perfect for serving with Greek salads, protein bowls and more. Read on to learn what ingredients you’ll need and more ideas of how to serve it

Ingredients

Neutral Oil: You can use any neutral oil you like here. You might consider avocado oil, canola oil, vegetable oil, or sunflower oil. 

Olive Oil: I like to use extra virgin olive oil here. Use your olive oil of choice.  

Red Wine Vinegar: This balances the Greek vinaigrette with a nice acidity.

Dijon Mustard: This adds a nice depth of flavor to this dressing. Even if you’re not a mustard fan, try this out! It blends in and the acidity from the vinegar and lemon juice mellows out the mustard flavor.

Lemon Juice: You’ll want to use freshly squeezed lemon juice here as it’s one of the main flavors you’ll end up tasting. 

Garlic Powder: I opt for garlic powder instead of fresh garlic here because it’s got a milder flavor. That said, if you really love that raw garlic bite, feel free to substitute this for a clove of finely minced raw garlic.

Oregano: You can opt for fresh or dried here. Remember that dried herbs are going to be stronger than fresh herbs, so adjust accordingly.

Salt & Pepper: I always cook with Morton’s kosher salt. If you’re using iodized or Diamond Crystal kosher, adjust accordingly. 

Uses for Greek Vinaigrette

I like to use this dressing as a way to add Greek flavor into various meals all throughout my week. Here’s some of the ways I use this dressing: 

Greek Salad: throw together a quick salad with greens, red onion, Persian cucumbers, Kalamata olives, feta cheese, cherry tomatoes, and protein of your choice! I like to add grilled chicken, or mediterranean turkey meatballs.

Mediterranean Bowl:  Make a little cava-inspired Greek bowl meal prep home by topping brown rice with Greek chicken (chick then that’s been marinated in this Greek vinaigrette and then grilled or baked), lots of veggies, pickled red onions, crazy feta, Greek yogurt dill dip, and this traditional Greek salad dressing. 

Snack Plate: Sometimes I like to pull together a little snack plate with carrots, mini bell peppers, pita bread or pita chips, and a little doctored up hummus. To take the flavor of the hummus up a notch, I’ll drizzle it with this Greek dressing recipe, add some crumbled feta, and chopped up kalamata olives. 

Pasta Salad: I like to use this as the dressing on pasta salads with noodles, red onion, cherry tomatoes, cucumber, preserved lemon and feta. I usually serve that on a bed of arugula that’s been tossed with the dressing.

Easy Greek Vinaigrette Dressing, Step by Step

Start by combining the red wine vinegar, lemon juice, Dijon mustard, garlic powder, salt, pepper, and oregano in a medium bowl. Whisk ingredients together until well combined. 

Slowly whisk in neutral oil and olive oil. Continue whisking until well mixed.

Transfer to a mason jar to store. Store the leftover dressing at room temperature, and use within a few days.