Greek Salad Dressing

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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!

A bowl of Greek Salad Dressing.


 

Recipe ingredients

Greek salad dressing ingredients labeled in bowls.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

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.
  • Whole30 Compatible: Use an approved Dijon mustard doesn’t contain any wine such as Maille Dijon.
  • Make the dressing your own: Try adding a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.
Chickpea salad on a black and white serving platter.
Chickpea Salad served with Greek Salad Dressing.

Favorite salads for Greek dressing

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A bowl of Greek Salad Dressing.

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!
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 6 servings (2 tbsp each)
Course Pantry
Cuisine American, Greek
Calories 163
5 from 2 votes

Ingredients 

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

  1. Dijon mustard: Sometimes I use up to 1 tablespoon Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
  2. Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
  3. 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).
  4. Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
  5. Storage: Store covered in the refrigerator and use within 4 days.

Nutrition

Serving: 2 tbspCalories: 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.

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Comments

  1. 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.5 stars