Go Back

Greek Salad Dressing

Authentic Mediterranean Greek salad dressing with tangy lemon, fruity olive oil, and aromatic herbs that captures traditional taverna flavors in just five minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings: 4
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Greek Salad Dressing
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • ½ teaspoon Dijon mustard
  • Salt and black pepper to taste

Method
 

  1. Start by whisking together the lemon juice, red wine vinegar, and Dijon mustard in a small bowl. The mustard acts as an emulsifier, helping create that silky smooth texture. Whisk until the mixture becomes slightly creamy.
  2. Stir in the minced garlic and dried oregano. Make sure the garlic is minced finely to distribute evenly throughout the dressing.
  3. While whisking continuously, slowly drizzle in the olive oil in a thin, steady stream. This gradual incorporation prevents the dressing from separating and creates a beautifully emulsified mixture with a golden color and green oregano flecks.
  4. Add salt and freshly cracked black pepper, starting with ½ teaspoon salt and ¼ teaspoon pepper. Taste and adjust seasoning - the dressing should be bright and tangy with pleasant saltiness.
  5. Transfer the Greek dressing to a jar or airtight container and let it sit for at least 10 minutes before serving to allow flavors to meld. Give it a good shake before drizzling over salad.

Notes

This dressing improves after sitting for 30 minutes to allow flavors to meld. Store in refrigerator for up to one week in an airtight container. Olive oil may solidify when cold, so let come to room temperature for 10 minutes before using, then shake well to re-emulsify. Always add oil slowly while whisking to prevent separation.