This Greek salad dressing is fresh, savory, simple to create, and tastes better than store-bought dressing. Make a new batch and keep it in the fridge!
It simply makes sense to sprinkle Greek salad dressing on top of Greek salads while cooking them.
But you'd be mistaken if you thought this dressing was simply fantastic for salad. Greek salad dressing is highly adaptable and also makes an excellent marinade for anything you would want to barbecue this summer - vegetables, poultry, fish, you name it.
WHAT’S IN A GREEK SALAD DRESSING?
A classic Greek salad dressing comprises olive oil, red wine vinegar, lemon juice, Dijon mustard, chopped garlic cloves, dried oregano (the important ingredient), and salt and pepper.
You may use virgin or extra virgin olive oil, but I believe the red wine vinegar, Dijon mustard, and spices you use are more vital. Choose high-quality ingredients such as organic red wine vinegar and Dijon mustard. And you already know how much I love Simply Organic spices (did you see my Spice Drawer Organization video?).
It's as simple as whisking everything together once you've gathered all of your ingredients in a dish. Then sprinkle it over my Greek Salad, Greek Chicken Salad, or use it to marinate Greek Chicken Kabobs.
GREEK SALAD DRESSING
- ⅓ cup red wine vinegar
- 1 lemon, juiced
- 1 teaspoon Dijon Mustard
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ▢½ cup olive oil
- Add all of the ingredients, except the olive oil to a bowl and whisk together.
- Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
- This dressing will last for up to one week in the fridge. Check out some of my favorite glass storage containers.
- I also prepare this dressing as part of my Summer Meal Prep series. Make sure to watch that video more for delicious recipes ideas.