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–+ servings
Greek Salad Dressing

Zesty Greek Salad Dressing That Elevates Every Meal

This Greek Salad Dressing is a quick and vibrant blend that elevates every meal, perfect for salads or marinades.
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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Sauces
Cuisine: Mediterranean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 3/4 cup extra-virgin olive oil choose high-quality for the best flavor
  • 1/4 cup red wine vinegar can be substituted with lemon juice
  • 2 tablespoons freshly squeezed lemon juice preferably fresh over bottled
  • 1 tablespoon Dijon mustard acts as emulsifier
  • 2 cloves minced garlic adjust to taste
  • 1 teaspoon dried oregano fresh oregano can enhance flavor
  • 1/2 teaspoon salt adjust to preference
  • 1/4 teaspoon black pepper freshly ground preferred
  • 1 teaspoon honey optional, for sweetness
  • 2 tablespoons fresh parsley optional, can replace with other herbs

Equipment

  • mixing bowl
  • whisk
  • jar or bottle

Method
 

Step-by-Step Instructions
  1. Start by peeling and finely mincing two cloves of garlic.
  2. In a medium-sized mixing bowl, whisk together ¾ cup of extra-virgin olive oil, ¼ cup of red wine vinegar, and 2 tablespoons of freshly squeezed lemon juice.
  3. Incorporate 1 tablespoon of Dijon mustard into the bowl.
  4. Add the minced garlic, 1 teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper.
  5. If desired, add 1 teaspoon of honey.
  6. Chop 2 tablespoons of fresh parsley finely and stir into the dressing.
  7. Taste and adjust the seasoning if necessary.
  8. Transfer the dressing into a clean jar or bottle, seal tightly, and refrigerate for at least 30 minutes.

Nutrition

Serving: 1tablespoonCalories: 80kcalCarbohydrates: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 120mgPotassium: 30mgSugar: 1gVitamin C: 1mg

Notes

Store in the refrigerator for up to one week. Shake well before use.

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