Greek Salad Dressing (The BEST!)

Greek Salad Dressing close-up in glass bottle.

Greek Salad Dressing (The BEST!)

Greek Salad Dressing is tangy, easy to make, and absolutely delicious drizzled over a green salad, poured over raw or roasted veggies, stirred into a pasta salad, or used as a marinade!

Course Salad

Cuisine Greek

Prep Time 5

Total Time 5

Servings (1.5-tabelspoon) servings (recipe yields approximately ¾ cup dressing total)

Calories 122kcal

Author Samantha Skaggs

Equipment

Ingredients

1 large clove garlic finely minced
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh-squeezed lemon juice
½ teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
Freshly ground black pepper to taste

Instructions

Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may whisk the ingredients together in a bowl, process the ingredients in a mini food processor, or blend them together in a blender.)
Store leftovers in a sealed container in the refrigerator for up to 2 weeks. Allow to come to room temperature and shake well before using.

Video

Notes

You may use another neutral-flavored oil, such as avocado oil, in place of the EVOO if you wish.
Because of the fresh garlic and lemon juice, this Greek Salad Dressing recipe needs to be stored in the refrigerator. However, many oils will thicken or even solidify when chilled. Therefore, it's important to take the dressing out of the fridge and allow it to come to room temperature before you'd like to use it. To do so quickly, you can rest the dressing bottle in a bowl of warm water for a few minutes. Or, if it's in a glass container of some sort, you can remove the lid and zap it in the microwave for a few seconds...not enough to heat it up, but just enough to re-liquify the oil.
If your dressing is too tangy or acidic, you can add a small pinch of sugar or a tiny squeeze of honey to mellow out the acidity.
To make a Creamy Greek Salad Dressing, blend in 2 to 3 tablespoons of Greek yogurt. Taste and increase the salt, if necessary.

Nutrition