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!
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
- 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.
Nutrition
Serving: 2 tbsp | Calories: 163kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg