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A bowl of Greek Salad Dressing.
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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!
Course Pantry
Cuisine American, Greek
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 6 servings (2 tbsp each)
Calories 163kcal

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 1/2 teaspoon salt and 1/4 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.
  6. 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: 2tbsp | Calories: 163kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg