Lemon Oregano Vinaigrette Recipe
This lemon oregano vinaigrette recipe is a simple oil and vinegar dressing built on classic Greek flavors. Bright lemon, dried oregano, and Dijon mustard come together with a balanced blend of oil and vinegar to create a clean, versatile vinaigrette that works across a range of everyday salads.
Pour the flavors of Greece on your favorite dishes
When I fell in love with Greek salads, I knew I had to make a from-scratch version of a basic, everyday Greek dressing to top them — and this is the one I created. It’s the kind of vinaigrette that comes together quickly and has the flavor balance you expect from a classic oil and vinegar dressing.
If you like building your own dressings at home, this one sits right alongside recipes like creamy salsa ranch dressing, simple honey mustard dressing, and homemade Italian dressing — each one bringing something a little different to the table.
This simple, flavorful vinaigrette pairs naturally with a Greek style wedge salad, a simple chicken spinach salad, and an easy Italian grinder salad wedge, where the lemon and oregano carry through every bite.
Recipe ingredients
- Extra virgin olive oil: This is the base of the vinaigrette, so use a high quality extra virgin olive oil with a clean, neutral flavor. Avoid strongly flavored or infused oils so the oregano and lemon come through clearly.
- Dijon mustard: A classic smooth Dijon is what you want here. It should be fully blended (not grainy) so it emulsifies the dressing and gives it a light, balanced tang without overpowering the other ingredients.
- Oregano: Dried oregano is used in this recipe and holds up well in the vinaigrette, but fresh oregano is the better choice when available. Use 1 1/2 tablespoons fresh oregano in place of 1 1/2 teaspoons dried for a brighter, more pronounced flavor.
See the recipe card for full information on ingredients and quantities.
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How to make lemon oregano vinaigrette
Step 1: Add the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper to a small bowl.
Step 2: Whisk steadily until the oil and vinegar are completely combined and the dressing looks slightly thickened and uniform. You should no longer see separated oil sitting on the surface — this is when the vinaigrette is properly blended and ready to use.
Top tips
- Taste and adjust before serving: Check the vinaigrette with a piece of lettuce or cucumber so you’re tasting it the way it will actually be served.
- Let it rest briefly: Allow the dressing to sit for 5–10 minutes after mixing so the oregano softens and the flavors settle together.
- Re-whisk before using: Whisk again just before serving to bring the vinaigrette back to a smooth, uniform consistency.
- Balance the acidity: Add a small drizzle of olive oil and whisk if the vinaigrette tastes too sharp to round it out without muting the flavor.
- Refrigerate if not using immediately: Store in a sealed jar in the refrigerator, then let it sit briefly and whisk to restore the emulsion before serving.
Other recipes you’ll love
If you loved this dressing recipe, give these other great condiment recipes a try too!
Easy Homemade Thousand Island Dressing
Tangy Mustard Salad Dressing
Spicy Peanut Salad Dressing Recipe
Simple Dill Dressing Recipe
Simple Balsamic Mustard Dressing Recipe
Easy Dijon Mustard From Scratch
Homemade Condiment Recipes You Can Make From Scratch
Lemon Oregano Vinaigrette
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Place olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, salt, and pepper in a small bowl.
- Whisk until fully combined and the vinaigrette is smooth and slightly thickened.
Notes
- Adjust seasoning: Taste before serving and add additional salt or pepper as needed to balance the vinaigrette.
- Use fresh oregano when available: Substitute 1 1/2 tablespoons fresh oregano for 1 1/2 teaspoons dried for a brighter flavor.
- Expect natural separation: The vinaigrette will separate as it sits; whisk or shake well before each use.
- Store properly: Keep in a sealed jar in the refrigerator and use within several days for best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
