Best 11 Greek Vinaigrette Recipes

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE

Steps:

• Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
• Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

GREEK POTATOES WITH LEMON VINAIGRETTE

Steps:

• Preheat oven to 425 degrees F.
• Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
• Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

GREEK ORZO SALAD WITH MUSTARD-DILL VINAIGRETTE

Steps:

• Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
• While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
• Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

GREEK VINAIGRETTE

Steps:

• Combine vinegar and spices in a blender.
• Slowly stream oil into mixture as it blends remove the little cap and pour through the hole), until the dressing emulsifies.
• Serve over mixed greens or salad of your choice.

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE

Steps:

• 1. Combine orzo, cucumber, green onions, and tomatoes in a large bowl. 2. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. 3. Gently fold in the feta cheese. 4. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. 5. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

GREEK POTATOES WITH LEMON VINAIGRETTE

Steps:

• Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
• Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
• Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

GREEK VINAIGRETTE OR MARINADE

Steps:

• Whisk together all ingredients.
• Serve atop greens as a salad or use as a marinade for chicken or shrimp.

GREEK CHICKEN SALAD WITH MINT VINAIGRETTE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• In large bowl, mix all salad ingredients. Add vinaigrette; toss to mix.

GREEK VINAIGRETTE

Steps:

• In a small bowl combine vinegar, lemon juice, and red onion. Let stand for 5 minutes. Add oil in a thin, steady stream, whisking until combined. Stir in mint, oregano, kosher salt, and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature for 30 minutes; whisk before using.

GREEK VINAIGRETTE OR MARINADE

Steps:

• 1. Mix together in Cruet

GREEK VINAIGRETTE SALAD DRESSING

Steps:

• Combine first 6 ingredients in a medium bowl. (red wine vinegar, minced garlic cloves, basil, oregano, marjoram, lemon juice) Slowly whisk in oil until blended. Season with salt and pepper.