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freshly made greek salad dressing in a jar.
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4.57 from 16 votes

Greek Salad Dressing

Greek Salad Dressing: Tangy, herbaceous, bright, easy! When you're on the hunt for the perfect vinaigrette, the Greeks have got you covered. With a perfect balance of lemon, oregano, and a bit of sweetness to balance the vinegar, this easy dressing recipe doubles as a marinade!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Salad Dressing
Cuisine: Greek
Keyword: greek salad dressing
Servings: 16
Calories: 63kcal
Author: Joanna Cismaru

Ingredients

  • ¼ cup red wine vinegar
  • 2 tablespoon lemon juice
  • 1½ teaspoon Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon honey or to taste
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste, freshly cracked
  • ½ cup olive oil extra virgin
US Customary - Metric

Instructions

  • Add the vinegar, lemon juice, mustard, garlic, oregano, honey, salt, and pepper to a large bowl. Whisk until the honey has dissolved.
  • While whisking very vigorously, slowly pour the olive oil into the bowl. Continue to whisk until it has emulsified. Transfer to a jar or bottle.

Notes

  1. Recipe yields about 1 cup of dressing. Nutritional information is per tablespoon.
  2. Transfer the dressing to a jar or bottle with a sealable lid and keep it in the fridge up to two weeks. If you find the oil starts to separate out from the dressing, give it a vigorous shake for 1-2 minutes before using it to re-emulsify the ingredients.

Nutrition

Serving: 1tablespoon | Calories: 63kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 78mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg