You don’t need a plane ticket to visit the sunny Mediterranean coast; just make this incredibly simple yet flavorful Greek Salad Dressing.
My happy place is lounging on the pristine beaches and soaking up the warm sun of the Mediterranean shoreline. I wish I could go there every day (heck, I wish I could LIVE there!) but alas, reality stands in the way.
Whenever I get beach-sick (like “homesick,” but for beaches), I whip up a batch of this Greek salad dressing and I’m suddenly as close to those beaches as I can get without a passport. It’s made with fresh lemon juice, red wine vinegar, olive oil, and a sprinkle of dried oregano, and delivers a delightful tang to your salads. Add a touch of Dijon mustard and a hint of crushed garlic and the dressing can transform any humdrum mishmash of greens and veggies into a masterpiece.
This fuss-free recipe can also do wonders as a marinade for grilled meats and vegetables, so don’t think it can only go on salads. Trust me, one taste and you’ll make sure you have a batch always waiting to go in the fridge.
Mix it up: Greek dressing, your way
I would consider this a traditional Greek salad dressing recipe, but there are ways you can alter it to create something more unconventional and perhaps, more to your liking. For instance, you can use balsamic vinegar instead of the red wine vinegar to create a balsamic Greek dressing. You can add basil and parsley to create a mixed herb Greek salad dressing. If you want something slightly sweet, add 2 tablespoons of honey and play around with the amount of lemon for a honey-lemon variety. And if you’d prefer something creamier, add ¼ cup of Greek yogurt for a creamy Greek salad dressing. There are so many delicious possibilities!
How do I store leftovers?
Homemade dressing boasts a lot of benefits, but one downside is that its freshness is short-lived. Luckily, the dressing is so good and, therefore, eaten so quickly, it rarely becomes an issue. That said, if you want to make sure your dressing stays as fresh as possible, here are some tips. First, transfer it to an airtight container or a jar with a tight-fitting lid. This will keep out odors and contaminants. Then, store it in the fridge. This will maintain the freshness and extend its shelf life up to 1 week. Don’t be concerned when your dressing separates over time; just give it a shake before using.
Serving suggestions
Of course, this dressing shines on a classic Greek Salad—but don’t stop there. Toss it with a Greek Pasta Salad, drizzle it over an Antipasto Salad, or a simple Asparagus Salad.
It also makes an incredible marinade: try it with grilled chicken, roasted vegetables, or my personal favorite—Perfect Sautéed Shrimp. A few spoonfuls can turn even the simplest ingredients into something that tastes straight out of the Mediterranean.
Easy Greek Salad Dressing Recipe
Ingredients
- 1 clove garlic crushed
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 cup lemon juice
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and pepper
Instructions
- Place all the ingredients into a jar and secure the lid.
- Shake well until combined.
Notes
- You can use fresh oregano instead of dried oregano. Fresh oregano has a vibrant, herbaceous flavor that will complement your Greek salad dressing. Just substitute the dried oregano with a tablespoon of finely chopped fresh oregano leaves. Keep adding more until you’re happy with the taste.
- If you don’t have red wine vinegar on hand, another vinegar with a similar tangy flavor profile (think apple cider vinegar or white wine vinegar) should suffice. The taste of the dressing will change, obviously, so sample as you add the substitute.
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