Whisk together this light and tangy dressing for your favorite mix of greens.
I’ve crafted plenty of salads in my day, and one of my go-to dressings is this one. Now, Greek salad dressing is typically used for—you guessed it—Greek salads full of tomato, cucumber, and olives. But I like to mix it up with nearly any kind of salad combo you can think of. After all, this dressing is simply a red wine vinaigrette with an earthy hint of mustard and a fresh splash of lemon. For my friend who doesn’t like Caesar dressing but enjoys the salad itself, this dressing is an ideal replacement.
The tangy, aromatic notes of citrus and herbs play together nicely, turning almost any bowl of greens into a refreshing appetizer or side. I don’t know if I’ve ever been disappointed by Greek salad dressing, especially when I made it myself. And it takes almost no time, so you can easily whip this up in a jar before work to bring with your salad for lunch. No hassle, and little to no mess. Plus, if you make a big batch—which I highly recommend doing if you like to meal-prep for the week—you can keep it handy in the fridge for a few days.
How do I store leftovers?
Keep your Greek salad dressing in a well-sealed jar or an airtight container and refrigerate it for up to 1 week. In my opinion, the longer it sits in the fridge, the more flavorful it gets as all the ingredients continue to mingle. Just make sure to shake it up before serving it again, so the oil and vinegar blend back together.
What’s a Greek salad typically made of?
As you can see in the images, Greek salad is usually a blend of leafy greens, cucumbers, olives, tomatoes, and sometimes feta cheese. This simple yet classic mix can be the perfect complement to all kinds of hearty main dishes, from gyro sandwiches to meatball soups. Oh, and don’t forget some garlic croutons if you’re craving an extra crunch.
Similar recipes to try
Although this dressing is easy and iconic, there are more out there if your tastes are a bit creamier. Try this Easy Coleslaw Dressing, for instance, which is sweet and tangy but totally sugar-free. And then there’s this fragrant Garlic And Lemon Low-Carb Salad Dressing, which I personally like to use on both salads and sandwiches. Don’t forget about the classic Dijon Vinaigrette, desirable and dynamic enough to be drizzled on both salads and on meat as a marinade.
Greek Salad Dressing
Ingredients
- 1 large clove garlic finely minced
- 1/3 cup extra-virgin olive oil
- 4 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt plus more to taste
- Freshly ground black pepper to taste
Instructions
- In a small bowl, add the minced garlic, extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, salt, and a few grinds of black pepper. Whisk together until the dressing is well emulsified.
- Taste the dressing and adjust the seasoning if needed. Let it sit for a few minutes to let the flavors blend. Drizzle over your salad or store in a sealed container in the refrigerator for up to 1 week. Shake or whisk again before using.
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