Greek Salad Dressing
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.
Calories: 129kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 322mg