Looking for a tasty Greek salad dressing recipe? Then try our vinaigrette made with fresh ingredients. It’s savory, tangy, and done in five minutes or less!
As you may have noticed, Kim and I have been trying to add, “lighter fare,” to our blog. Mostly in the form of salads.
This year we’ve upped the ante so to speak and added all kinds of fresh eats. Including some pasta salads, grilled fresh veggies, and even healthier dessert options.
In short, we’re trying to appease as many audiences as possible. By and large, our readers have been very receptive and supportive of these new ventures.
For something new, check out or poppy seed dressing! Hopefully, today’s Greek salad dressing will continue that trend.
As you might expect, it’s a tart vinaigrette with hints of garlic, lemon, and oregano. Personally, I love this dressing over a bed of mixed greens or tossed with warmed pasta noodles.
Now that you know what you’re in for, let’s get started!
Greek Salad Dressing Instructions:
So, this is another really simple recipe. When I said it can be made in five (5) minutes or less, I wasn’t kidding.
This is especially true if you use jarred, minced garlic, instead of fresh.
Basically, all you need to do is measure out all the ingredients and put them into a bowl, measuring cup, or sealed container.
After that, use a whisk or shake the sealed container until the salad dressing is properly combined.
That’s it, your Greek salad dressing recipe should be done. Take a glance at the pictures to see how it should look throughout the preparation process.
Other that that, you should be good to go. Kim and I hope you enjoy the recipe and wish you all the best 🙂
Greek Salad Dressing Recipe Tips:
Since this vinaigrette is shelf stable, you don’t have to store it in your fridge. In fact, doing so could cause it to solidify (depending on the type of oil you used).
Feel free to leave it on the counter and grab it whenever you need a quick salad dressing.
Want to change up the flavor a little? Well, consider adding some Dijon mustard or a teaspoon of sugar.
Also, you could add some extra herbs, like basil or rosemary.
One of the easiest ways to blend a salad dressing is to put or pour all the ingredients into an airtight container (like a mason jar), seal it, and shake it until the dressing is perfectly blended.
With that being said, I’d still shake it over your kitchen sink, just in case the container springs a leak.
- 1/3 Cup Red Wine Vinegar
- 1/3 Cup Extra Virgin Olive Oil, (please use extra virgin only)
- 2 Cloves Garlic, (minced or 2 teaspoons jarred)
- 1 Tablespoon Lemon Zest
- 1 Tablespoon Lemon Juice, (fresh if possible)
- 1 Teaspoon Oregano, (dried or fresh)
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- Place all ingredients in a glass jar and shake to combine. Ingredients may also be whisked together in a large bowl, or blended together in a blender. Store in an airtight container at room temperature for up to 7 days.
The calories listed are an approximation based on the ingredients and a serving size of about one (1) ounce of Greek dressing (or two ((2)) tablespoons of the dressing). Actual calories will vary. The vinaigrette can be stored in an airtight container, on your counter, for up to seven (7) days.
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Serving Size:1 Ounce
Amount Per Serving: Calories: 112Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 0gSodium: 389mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 1g