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This vinaigrette is ideal for topping your favorite Greek salads, but it can also enhance roasted or grilled vegetables, meats, and more.
Store the vinaigrette in a tightly sealed jar or bottle in the fridge. Shake before each use, especially if the ingredients have separated.
It stays fresh for up to 10 days in the refrigerator, so you can make a batch in advance for easy meals throughout the week.
Variations:
Add a teaspoon of honey for a touch of sweetness.
For a spicier kick, incorporate a pinch of red pepper flakes.
Experiment with fresh lemon juice instead of vinegar for a more citrus-forward flavor.
FAQ: 1. Can I use a different type of vinegar? Yes, you can substitute the red wine vinegar with balsamic vinegar or apple cider vinegar for a different flavor profile.
2. How can I make this vinaigrette dairy-free? This recipe is naturally dairy-free as it does not contain any dairy products.
3. How do I prevent the oil from solidifying in the fridge? The olive oil may solidify when chilled. Simply allow the vinaigrette to sit at room temperature for a few minutes and shake it again to restore its consistency.
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