Oregano Vinaigrette

A simple and tasty oregano vinaigrette with perfect balance: flavorful and easy to mix up from pantry staples. Perfect for Greek salads, grilled vegetables, grain bowls, or marinated meats.

This oregano vinaigrette is one of those dressings you’ll end up reaching for over and over again.

It comes together in minutes with ingredients you probably already have on hand — olive oil, red wine vinegar, oregano, garlic, and a few spices. Everything gets mixed in a jar and shaken until well blended, no whisk or blender required.

It has the kind of flavor profile that works across a wide range of Mediterranean dishes from salads to marinades for grilled meats.

There’s acidity from the vinegar, richness from the oil, and a combination of oregano, black pepper, and sumac that makes it especially good with tomatoes, cucumbers, grilled vegetables, chickpeas, or even grilled halloumi.

You can use either dried or fresh oregano depending on what you have just note that using fresh reduces shelf life a bit. When made with dry ingredients the vinaigrette keeps well in the fridge for up to a week, and the recipe is easy to scale up or down.

Below you’ll find a batch recipe that makes enough for 3-4 salads, along with a quick single-serving version further down the post.

Jump to:

• Ingredients
• Equipment
• Instructions
• For one salad (single serving)
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

Olive oil: Base of the vinaigrette, adds richness and body

Red wine vinegar: Adds acidity and brightness

Oregano: Use dried for concentrated flavor, or fresh for a lighter herbal note

Black pepper: Adds warmth and depth

Sumac: Optional, but adds a slightly earthy, lemony finish

Garlic (optional): Fresh or powdered to add complexity

Salt: Essential for balance

Equipment

A mason jar with a lid or otherwise a tupperware container.

Instructions

Step 1: Prepare the ingredients
If using fresh oregano, chop it finely. Grate the garlic (or use garlic powder). Crack the pepper.

Step 2: Combine in a jar
Add all ingredients to a clean jar with a lid.

Step 3: Shake well
Secure the lid and shake vigorously for 20-30 seconds until the mixture is well blended.

Step 4: Taste and adjust
Taste the vinaigrette and adjust vinegar, salt, or garlic as needed.

Storage tip: Keeps in the fridge for 5-7 days. If using fresh oregano or garlic, use within 3-4 days. Shake again before using to recombine.

For one salad (single serving)

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar (or more to taste)
• 1 teaspoon dried oregano, or 2 teaspoons fresh finely chopped
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon sumac
• ½ clove garlic, grated (or 0.5 teaspoon garlic powder)
• ½ teaspoon salt, or to taste

To make: Add everything to a small jar or bowl and whisk or shake until combined. Taste and adjust vinegar or salt as needed.

Shelf life of oregano vinaigrette

With your base of:

• Olive oil
• Red wine vinegar
• Fresh oregano

The vinaigrette will keep up to 5-7 days in the fridge, assuming it's stored in a sealed container (like a jar). However:

• The fresh oregano will start to discolor and lose its brightness after a few days.
• If you want a longer-lasting version (up to 2 weeks), I suggest using dried oregano instead — which is more traditional in Greek dressings anyway and holds up better over time.

Variations and substitutions

• Use fresh oregano – Swap in 2 tablespoons fresh oregano for every 1 tablespoon dried
• Use lemon juice instead of vinegar – For a softer, less acidic version with lemon flavor
• Make it creamy – Add a dollop of mayo, Greek yogurt or Dijon mustard then shake to emulsify
• Skip the sumac – Optional, but you can substitute with a bit of lemon zest
• Single serving – See quick version below

Serving Suggestion

This vinaigrette pairs well with:

• Mediterranean salads like Mediterranean Chickpea Salad
• Grilled vegetables like zucchini with feta
• Lentil or couscous bowls
• As a marinade for grilled chicken, halloumi, or roasted vegetables

Related

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Recipe