Greek Salad Dressing

Why You’ll Love This Recipe

I love this recipe because it uses simple pantry staples to create a bright and delicious dressing in just a few minutes. The balance of acidity, herbs, and olive oil makes it perfect for salads while also working wonderfully as a marinade for chicken, seafood, and vegetables. I also appreciate that I can easily adjust the seasonings to match my personal preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. I add the red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, basil, salt, and black pepper to a small bowl or jar.
2. I whisk the ingredients together until well combined.
3. I slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
4. If I am using a jar, I secure the lid and shake vigorously until everything is blended.
5. I taste the dressing and adjust the seasoning if needed.
6. I let the dressing rest for a few minutes so the flavors can develop.
7. I serve immediately or refrigerate until ready to use.

Servings and Timing

• Servings: 10
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes

Variations

• I add crumbled feta cheese for a richer and creamier dressing.
• I include a pinch of red pepper flakes when I want a little heat.
• I use fresh oregano instead of dried oregano for a brighter herbal flavor.
• I add a teaspoon of honey to balance the acidity with a touch of sweetness.
• I mix in finely chopped fresh parsley for additional freshness.

Storage/Reheating

I store Greek Salad Dressing in an airtight container or jar in the refrigerator for up to 2 weeks. Since olive oil may solidify when chilled, I allow the dressing to sit at room temperature for a few minutes before serving.

Before using, I shake or whisk the dressing thoroughly to recombine the ingredients. Reheating is not necessary because this dressing is best served at room temperature or chilled.

FAQs

What salads pair best with Greek Salad Dressing?

I enjoy using it on traditional Greek salads, garden salads, pasta salads, and grain bowls filled with fresh vegetables.

Can I use this dressing as a marinade?

Yes, I often use it as a marinade for chicken, seafood, and vegetables because the herbs and acidity add excellent flavor.

Why does my dressing separate?

I find that oil and vinegar naturally separate over time. I simply shake or whisk the dressing before serving.

Can I make Greek Salad Dressing ahead of time?

Yes, I frequently prepare it several days in advance and store it in the refrigerator until needed.

Is Greek Salad Dressing gluten-free?

The ingredients are generally gluten-free, but I always check product labels, especially for mustard and packaged seasonings, to ensure they meet my dietary needs.

Conclusion

I love making Greek Salad Dressing because it is quick, flavorful, and incredibly versatile. The combination of olive oil, vinegar, lemon juice, garlic, and herbs creates a classic Mediterranean dressing that enhances a wide variety of dishes. Whether I drizzle it over salads, use it as a marinade, or serve it with vegetables, it always adds a fresh and delicious touch to the meal.

Greek Salad Dressing

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Greek Salad Dressing is a fresh and tangy Mediterranean-style dressing made with olive oil, red wine vinegar, lemon juice, garlic, and herbs. This versatile dressing is perfect for salads, grain bowls, vegetables, and marinades.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 10 servings
• Category: Dressing
• Method: Whisk
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Add the red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, basil, salt, and black pepper to a small bowl or jar.
2. Whisk the ingredients together until well combined.
3. Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
4. If using a jar, secure the lid and shake vigorously until blended.
5. Taste the dressing and adjust the seasoning if needed.
6. Let the dressing rest for a few minutes to allow the flavors to develop.
7. Serve immediately or refrigerate until ready to use.

Notes

• Add crumbled feta cheese for a richer and creamier variation.
• Include red pepper flakes for a touch of heat.
• Use fresh oregano instead of dried for a brighter herbal flavor.
• Add a teaspoon of honey to balance the acidity.
• Store in an airtight container in the refrigerator for up to 2 weeks and shake well before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 110 kcal
• Sugar: 0 g
• Sodium: 120 mg
• Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9.5 g
• Trans Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg