Greek Salad Dressing
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Greek Salad Dressing: Tangy, herbaceous, bright, easy! When you’re on the hunt for the perfect vinaigrette, the Greeks have got you covered. With a perfect balance of lemon, oregano, and a bit of sweetness to balance the vinegar, this easy dressing recipe doubles as a marinade!
The Best Greek Salad Dressing
Creamy dressings like ranch and thousand island hold a warm place in my heart, but nothing compares to a good vinaigrette. In my opinion, at least! When I’m whipping a quick salad together, my go-to is always a splash of vinegar, olive oil, then seasoned with salt and pepper. It’s so simple, and so good!
When I really feel like treating myself and transforming salad from a chore to a treat, Greek dressing is where I always gravitate. With barely any extra effort from my usual homemade vinaigrette, so much variety and depth of flavor is added. Homemade dressings also give you full control over your salt and sugar intake. You’d be surprised how much sugar a store-bought bottle packs!
Pro Tip
For an authentic Greek salad dressing, focus on quality ingredients. The olive oil is the base of the dressing, so use an extra virgin olive oil that’s rich and fruity. Also, freshly squeezed lemon juice will give a bright, tangy flavor that bottled lemon juice can’t match. Don’t forget the dried oregano – it’s a signature flavor in Greek dressing. Finally, balance is key, so taste as you go and adjust the seasoning with salt and pepper to suit your preference.
- Red wine vinegar – If you need to use a different type, white wine vinegar or apple cider vinegar will be best.
- Lemon – Freshly squeezed.
- Dijon mustard – If you don’t like Dijon, you can leave it out. Yellow mustard works as well, honestly I can’t tell the difference.
- Garlic – Minced nice and fine. Use more or less as you prefer.
- Oregano – I used dried. If you use fresh, double the amount called for.
- Honey – Or granulated sugar. To taste.
- Salt & pepper – To taste.
- Olive oil – Extra virgin is best for salads. Other good salad oils are grapeseed, walnut, sunflower, hazelnut, and peanut.
Creating this dressing is incredibly straightforward. Start by combining vinegar, lemon juice, mustard, garlic, oregano, honey, salt, and pepper in a sizable bowl, then whisk until the honey dissolves completely. As you’re vigorously whisking, gradually introduce the olive oil into the mix. Continue this process until you achieve a perfectly emulsified dressing. For easy use and storage, transfer your freshly made dressing into a jar or bottle.
Frequently Asked Questions
How long can I store this Greek salad dressing?
You can store this homemade Greek salad dressing in the fridge for up to two weeks. Ensure you’re using a tightly sealed jar or container.
My dressing has separated. What should I do?
Don’t worry if your dressing separates, it’s natural for homemade vinaigrettes. Simply give it a good shake before using to emulsify it again.
I don’t have fresh lemon juice. Can I use bottled lemon juice?
Yes, you can use bottled lemon juice, but fresh is always best. The bright, zesty flavor of fresh lemon really shines in this dressing.
How To Use
Beyond the obvious, you know, Greek salad, this dressing will be fantastic on any of your favorite salads. Try adding some quinoa, rice, bulgur, or other grains to soak it all up! Here are some recommendations:
- Marinade: It’s a perfect marinade for chicken, fish, or even vegetables before you grill or roast them. The acidity in the dressing helps tenderize the meat and infuse it with flavor.
- Pasta Salad: Toss it with cold pasta, diced vegetables, and feta cheese for a quick and tasty pasta salad.
- Dip: You can use it as a dip for raw vegetables for a healthy snack.
- Sandwich Spread: Use it as a flavorful spread on sandwiches or in wraps.
- Drizzle over Roasted Vegetables: Roast some vegetables in the oven and drizzle this dressing over them for added flavor.
Storage
Transfer the dressing to a jar or bottle with a sealable lid and keep it in the fridge up to two weeks. If you find the oil starts to separate out from the dressing, give it a vigorous shake for 1-2 minutes before using it to re-emulsify the ingredients.
Other Fabulous Homemade Grocery Staples You’ll Love
- Homemade Mayonnaise
- Thousand Island Dressing
- Pizza Sauce Recipe
- Homemade Tzatziki
- Pesto Recipe
- Homemade Hot Sauce
- Enchilada Sauce
- Honey Mustard Sauce
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Greek Salad Dressing
Ingredients
- ¼ cup red wine vinegar
- 2 tablespoon lemon juice
- 1½ teaspoon Dijon mustard
- 2 cloves garlic (minced)
- 1 teaspoon oregano (dried)
- 1 teaspoon honey (or to taste)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste, freshly cracked)
- ½ cup olive oil (extra virgin)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the vinegar, lemon juice, mustard, garlic, oregano, honey, salt, and pepper to a large bowl. Whisk until the honey has dissolved.
- While whisking very vigorously, slowly pour the olive oil into the bowl. Continue to whisk until it has emulsified. Transfer to a jar or bottle.
Notes
- Recipe yields about 1 cup of dressing. Nutritional information is per tablespoon.
- Transfer the dressing to a jar or bottle with a sealable lid and keep it in the fridge up to two weeks. If you find the oil starts to separate out from the dressing, give it a vigorous shake for 1-2 minutes before using it to re-emulsify the ingredients.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
