Original Post: https://www.evolvingtable.com/greek-salad-dressing/
Greek Salad Dressing
Ever since I started making my own salad dressings, this Homemade Greek Dressing has quickly become a family favorite. The key is the perfect balance of ingredients, resulting in a dressing that's tangy, herbaceous, but with a hint of sweet. It's extremely versatile—perfect for green salads, as a marinade, or even drizzled over roasted veggies.
Servings: 6 servings
Ingredients
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons honey optional
- 1 garlic clove finely minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon EACH of dried oregano, parsley, and basil
- ¼ teaspoon salt plus more to taste
- ⅛ teaspoon black pepper plus more to taste
Instructions
- Add ingredients to a 16-ounce mason jar and shake until well combined. Alternatively, you can add the ingredients to a high-speed blender or food processor and blend for 10-20 seconds, or until smooth.½ cup olive oil, 3 tablespoons red wine vinegar, 2 teaspoons honey, 1 garlic clove, 1 teaspoon Dijon mustard, ¼ teaspoon EACH of dried oregano, parsley, and basil, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Use immediately or store Greek dressing in the refrigerator for up to 1 week between servings. Bring to room temperature and shake well before using.
Video
Notes
- Olive Oil: for the best flavor, use a high-quality oil.
- Serving Size: Nutrition facts are based on ~2 tablespoons of dressing.
- Storage: This dressing stores beautifully in the refrigerator for up to 1 week.
Nutrition
Calories: 167kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 90mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.2mg
