You don’t need a plane ticket to visit the sunny Mediterranean coast; just learn how to make this incredibly simple yet flavorful Greek salad dressing. Once you serve it upon your favorite greens, you’ll be instantly transported with the taste of mustard and oregano still on your tongue.
Prep Time: 5 minutes
Cook Time: N/A
Yields: 2 servings
My happy place is lounging on the pristine beaches, 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 only do wonders as a marinade for grilled meats and vegetables, so don’t think it can only go on Greek salads. Trust me, one taste and you’ll make sure you have a batch always waiting to go in the fridge — for when you need a dressing or a cheap trip!
Why You Will Love This Recipe
- Yes, this is a salad dressing; no, you don’t have to use it ONLY as a salad dressing. It also makes for a delicious marinade for your meats and grilled veggies.
- Making your own dressing is really satisfying. It also feels really good to walk past the dressings aisle at the grocery store.
- This recipe is super easy and quick to make. Need another batch? No worries. It can be done in minutes.
- Homemade dressings are so much healthier than premade, store-bought stuff, which contains additives and preservatives, sugars, sodium, fat… all the things you don’t want.
Ingredients
A handful of ingredients is all that stands between you and the Med. Let’s get started!
- 1 clove garlic, crushed
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/2 cup lemon juice
- 3 tbsp red wine vinegar
- ΒΌ cup olive oil
- salt and pepper
Instructions
- Place all the ingredients in a jar. Secure the lid.
- Shake well until combined.
Variations
Though I would consider this a traditional Greek salad dressing recipe, there are ways you can alter it slightly to create something more unconventional and perhaps, more to your liking. For instance, you can use 3 tablespoons of 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, you can 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 a 1/4 cup of Greek yogurt for a Creamy Greek Salad Dressing.
FAQs
Absolutely! It scales really well. Just double or triple the ingredients.
Yes, you can always leave out the lemon or reduce the vinegar and lemon juice.
Sure. 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.
Dijon mustard can be replaced with whole-grain mustard or honey mustard. You could also use regular yellow mustard but I find it lacks the subtleties of the other kinds.
Sure, though freshly squeezed lemon juice is ideal for the best flavor and freshness. As with all substitutions, the flavor will change albeit only slightly. Add the concentrated lemon juice in small amounts and then sample the dressing so you don’t go overboard.
How to Store Greek Salad Dressing
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 one week. Don’t be concerned when your dressing separates over time; just give it a shake before using.
Easy Greek Salad Dressing Recipe
Ingredients
- 1 clove garlic crushed
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/2 cup lemon juice
- 3 tbsp red wine vinegar
- ΒΌ cup olive oil
- salt and pepper
Instructions
- Place all the ingredients in a jar. 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.
Nutrition
