If you’re new around here, I have to let you know up front that I’m a huge salad fan. I simply love coming up with different salad recipes and making my own dressings.
Today I’m sharing a classic Greek salad dressing… similar to what you’d find served with a Greek salad at your favorite Greek restaurant.
It’s made with a few key ingredients that you might already have hanging out in your fridge and pantry.
What Makes a Salad Dressing Greek?
Greek salad dressing is typically made with olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic cloves, dried oregano, salt and pepper.
From my research, I found that Greek and Italian dressings are actually really similar. They’re both a mix of olive oil and dried herbs but Italian dressings are traditionally mixed with peppers and a little sugar where Greek dressings usually stick to garlic and oregano.
Ingredients for Greek Salad Dressing
As with all salads… the dressing makes or breaks the salad! Here is a simple vinaigrette that pairs perfectly with this Greek salad dressing but could go with a variety of other salad recipes as well!
garlic cloves – I prefer fresh garlic cloves, but if you don’t love the strong flavor of garlic, you could also use dried minced garlic or garlic instead. I’d use about 1/4 teaspoon.
dijon mustard – this gives the dressing a pop of flavor and also helps it emulsify.
red wine vinegar
lemon juice – make sure you use freshly squeezed lemon juice!
olive oil – a high quality olive oil will take this dressing to the next level.
sea salt and black pepper
How to Use Greek Dressing
What I love about Greek dressing is that it is so versatile! It can be used in so many different ways… here are some ideas:
On a Greek salad – I specifically shared this dressing recipe to be paired with a traditional Greek salad! It’s a natural fit of flavors and so delicious.
This simple Greek salad dressing blends together red wine vinegar, lemon juice, olive oil, garlic and oregano for a flavorful vinaigrette that’s perfect for Greek salad.
2 Tablespoons red wine vinegar
juice of 1 lemon (about 2–3 Tablespoons)
2 small garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
Make dressing: add all ingredients for the dressing except olive oil into a blender. Blend and then slowly add in olive oil while blending on low. You can also do this with an immersion blender or simply whisk by hand.
To store: Store leftover dressing in an airtight container in the refrigerator for up to 1 week. The dressing might separate and solidify in the fridge. This is normal for homemade dressings. Just bring the dressing out of the fridge and let it come to room temp for 5-10 minutes, shake or whisk to combine and use.