We’ve had Greek-inspired everything on repeat lately – salad, pasta, even a few nods to those over-the-top movie weddings. Not the whole ceremony, of course, but I did pause to explain the famous “Windex remedy” scene to my kids so that, by comparison, my home remedies suddenly looked downright normal.
But what I really want to share is this flavorful, easy Greek salad dressing. It comes together in minutes with just a handful of simple ingredients, and it’s incredibly versatile.
Here’s how we love using it:
- Tossed with this Greek salad recipe featuring kalamata olives, feta cheese, red onion, cucumber, crisp lettuce, sun-kissed cherry tomatoes, and a few optional add-ins
- Drizzled over gluten-free pasta salad
- As a marinade for veggies and meat
And when I need quick weeknight dinners, I’ll add some Instant Pot shredded chicken or grilled chicken to the salad or pasta. Suddenly, what started as a side dish becomes the main course.
Also, because you know how I love to simplify things in the kitchen, here’s a tip that will save you time throughout the week:
If you have an immersion blender, double the dressing ingredients and place them in a large mason jar. Next, mix the dressing right in the jar using the stick blender. Now you have a double batch for the meal you’re preparing, and another batch ready to go later in the week – just pop a lid on the jar and store it in the fridge until you need it.
Greek Salad Dressing Recipe
Equipment
- immersion blender or countertop blender
Ingredients
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (or whole grain mustard)
- 1 tsp roughly chopped fresh garlic (or 1/4 tsp garlic powder)
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Place olive oil, red wine vinegar, lemon juice, mustard, garlic, and salt in a quart-size mason jar (if using immersion blender) or countertop blender container.
- If using an immersion blender, position the blade at the bottom of the jar and draw it upwards to form an emulsion. (An emulsion is when the dressing become thick and creamy.)If using a countertop blender, blend until well-combined. This will yield a thinner, traditional vinaigrette consistency.
- Add in freshly-ground black pepper and oregano, then pulse to combine.
- Store in an airtight container in the fridge.
Nutrition
More Homemade Salad Dressings To Try
Creamy Ranch – This dressing is so much better than store-bought versions, which often contain MSG, solvent-extracted vegetable oils, and artificial flavors. I often hear from reader who tell me it’s their “go-to” recipe.
Thousand Island – A family favorite. We drizzle it on salads, slather it on reuben sandwiches, and use it as a dipping sauce for salmon patties or sliced veggies.
Creamy Caesar – Delicious over crisp romaine lettuce with bacon, this recipe also makes a fantastic marinade for steak or chicken, dip for crisp veggies, or sauce for baked fish. Click here for a dairy-free version.
