Greek Salad Dressing
Homemade Greek Salad Dressing is tangy, easy to make, and delicious drizzled over a Greek salad, stirred into a pasta salad, or used as a marinade!
Servings 8 (one serving is 1.5 Tablespoons; recipe makes approximately ¾ cup dressing total)
Calories 122kcal
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
- 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
Calories: 122kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 150mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg