Greek Salad Dressing

This Greek Salad dressing is easy and delicious and made from just a handful of common pantry ingredients. Eating more salad just got easier!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Dijon mustard: Sometimes I use up to 1 tablespoon Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
• Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
• Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).

Instructions

• In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

Recipe tips and variations

• Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
• Storage: Store covered in the refrigerator and use within 4 days.
• Whole30 Compatible: Use an approved Dijon mustard doesn’t contain any wine such as Maille Dijon.
• Make the dressing your own: Try adding a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

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Greek Salad Dressing

By Meggan Hill

This Greek Salad dressing is easy and delicious and made from just a handful of common pantry ingredients. Eating more salad just got easier!

Prep Time 1 minute min

Cook Time 1 minute min

Total Time 2 minutes mins

Servings 6 servings (2 tbsp each)

Course Pantry

Cuisine American, Greek

Calories 163

5 from 2 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1/2 cup olive oil
• ▢ 1/4 cup red wine vinegar
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon Dijon Mustard (see note 1)
• ▢ 1 teaspoon dried oregano (see note 2)
• ▢ Salt and freshly ground black pepper (see note 3)

Instructions 

• In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).

Notes

1. Dijon mustard: Sometimes I use up to 1 Tbsp. Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
2. Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
3. Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ tsp. salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
4. Yield: This recipe makes ¾ c. dressing, enough for 6 servings (2 Tbsp. each). 1 recipe of dressing will dress 8-10 c. salad.
5. Storage: Store covered in the refrigerator and use within 4 days.

Nutrition

Serving: 2 tbspCalories: 163kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 1mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 5mgIron: 1mg

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