Greek Salad Dressing Recipe

Original Post: https://www.evolvingtable.com/greek-salad-dressing/

A spoon scoops up some homemade Greek salad dressing from a glass jar.

5 from 5 votes

Greek Salad Dressing Recipe

This Homemade Greek Salad Dressing comes together in 5 minutes with pantry ingredients you probably already have, and it’s so much better than anything from a bottle. Tangy, herbaceous, with just a hint of sweet, it’s the kind of dressing you’ll start putting on everything.

Prep Time5

Total Time5

Course: dressing, Salad, sauce

Cuisine: Greek, Mediterranean

Servings: servings

Author: London Brazil

Equipment

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 dried oregano
¼ teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon salt plus more to taste
⅛ teaspoon black pepper plus more to taste

Get Recipe Ingredients

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 dried oregano, 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: Use a good extra-virgin olive oil. It’s most of the dressing, so the quality matters.

Garlic: A microplane zester finely grates the garlic in seconds and gives the dressing a more even garlic taste than mincing.

Lemon juice (optional): For a brighter, slightly less traditional version, sub 1 tablespoon of the red wine vinegar for fresh lemon juice. Bottled juice doesn’t taste the same.

Fresh herbs: If using fresh oregano, parsley, and basil instead of dried, double the amount (fresh herbs are less concentrated than dried).

Make ahead: Double the batch and store in a mason jar in the fridge for up to 1 week. The flavors actually mellow and improve after a day or two.

Storage: Refrigerate in an airtight container or mason jar for up to 1 week. The olive oil will thicken and separate when chilled (totally normal). Bring to room temperature for 15-20 minutes and shake well before serving.

Serving size: Nutrition is based on ~2 tablespoons of dressing per serving.

Nutrition