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This Greek Salad dressing is easy and delicious and made from just a handful of common pantry ingredients. Eating more salad just got easier!
Table of Contents
Recipe ingredients
Ingredient notes
- Dijon mustard: Sometimes I use up to 1 tablespoon Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
- Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
Instructions
- In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
Recipe tips and variations
- Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
- Storage: Store covered in the refrigerator and use within 4 days.
- Make the dressing your own: Try adding a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.
Favorite salads for Greek dressing
Salad Recipes
Greek Salad
Salad Recipes
Greek Pasta Salad
Salad Recipes
Mediterranean Chopped Salad
Salad Recipes
Chickpea Salad
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Greek Salad Dressing
This Greek Salad dressing is easy and delicious and made from just a handful of common pantry ingredients. Eating more salad just got easier!
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon Dijon Mustard (see note 1)
- 1 teaspoon dried oregano (see note 2)
- Salt and freshly ground black pepper (see note 3)
Instructions
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
Notes
- Dijon mustard: Sometimes I use up to 1 tablespoon Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
- Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
- Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
- Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
- Storage: Store covered in the refrigerator and use within 4 days.
- Make the dressing your own: Try adding a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.
Nutrition
Serving: 2tbspCalories: 163kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 1mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 5mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I love Greek Salad. Been eating them for years, testing and trying different riffs on the same dish. The simplicity and taste of this dressing can’t be beat.
I LIKE THE EASE OF YOUR RECIPES
Such a simple and tasty recipe.