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Bright, zesty Greek Dressing comes together in minutes for a healthy, no-cook salad topper.
Greek Dressing is that classic blend of olive oil, vinegar and herbs that turns any simple salad into a Mediterranean feast. It’s unique because you can whisk it by hand in under five minutes—no blender needed—and it’s naturally gluten-free, vegan (skip the feta cheese) and ready whenever you crave those sun-drenched flavors. I’ve been serving this homemade Greek Dressing at summer BBQs and cozy winter suppers alike, and let me tell you, guests always ask for seconds. You know what? The secret is a 3:1 ratio of extra-virgin olive oil to red wine vinegar, plus a punch of oregano and a whisper of Dijon mustard to hold it all together.
Why You’ll Love This Recipe
- No oven or blender required—just a bowl and a whisk.
- Ready in under five minutes—perfect for busy weeknights or last-minute gatherings.
- Totally customizable—swap vinegar for lemon juice or add fresh herbs.
- Heart-healthy fats from olive oil support a balanced diet.
- Versatile dressing doubles as a marinade for chicken or veggies.
- Gluten-free, dairy-free (skip or sub the feta), and vegan-friendly.
- Uses pantry staples—likely you already have everything on hand.
- Brings authentic Mediterranean flair to any salad or grain bowl.
Ingredients
• ¾ cup extra-virgin olive oil (Colavita or California-grown works wonders)
• ¼ cup red wine vinegar (I like Bragg’s for its punchy tang)
• 1 tablespoon fresh lemon juice (about half a lemon, optional bright note)
• 1 teaspoon Dijon mustard (helps emulsify)
• 2 cloves garlic, finely minced (use a microplane for silky texture)
• 2 teaspoons dried oregano (or 1 tablespoon fresh, finely chopped)
• ½ teaspoon fine sea salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon honey or maple syrup (balance the acidity; skip for strict vegan)
• 2 tablespoons crumbled feta cheese (optional garnish)
Substitutions & Tips
• Swap red wine vinegar for apple cider or white wine vinegar if you prefer a milder bite.
• Use avocado oil in place of olive oil for a neutral-tasting, heart-healthy fat.
• Fresh herbs (basil, parsley, mint) can replace oregano for seasonal twists.
• If garlic’s too strong, roast it first or use garlic powder (½ teaspoon).
Directions
- Whisk the base: In a medium bowl, combine the red wine vinegar, lemon juice, Dijon mustard and honey. Whisk until the mixture is smooth and slightly frothy. (Tip: A fork works in a pinch, but a small whisk speeds things up.)
- Add garlic and herbs: Stir in minced garlic and dried oregano. Let them mingle for a minute—this step releases the essential oils and amps up the flavor.
- Drizzle in the olive oil: Slowly pour the olive oil in a steady stream, whisking continuously to create a silky emulsion. You’ll see the dressing thicken slightly—that’s your cue it’s ready.
- Season to taste: Sprinkle in salt and pepper, taste, and adjust. You might want a pinch more salt or a squeeze more lemon, depending on your mood (and that tomato you tasted!).
- Chill briefly or use at once: For best results, cover and refrigerate for 15–30 minutes so flavors meld. You can also dive right in if you’re impatient—totally understandable.
- Serve & enjoy: Drizzle over mixed greens, chopped cucumbers, tomatoes and kalamata olives. Top with crumbled feta cheese and perhaps a sprinkle of fresh parsley.
Servings & Timing
Yield: about 1 cup (enough for 6–8 side salads)
Prep Time: 5 minutes
Chill Time: 15–30 minutes (optional, but recommended)
Total Time: 20–35 minutes
Variations
• Lemon-Oregano Twist: Double the lemon juice and swap oregano for fresh dill.
• Creamy Greek: Blend in ¼ cup Greek yogurt or silken tofu for a tangy, creamy take.
• Spicy Kick: Add ½ teaspoon crushed red pepper flakes or a dash of harissa.
• Herb Garden: Mix chopped basil, mint and chives instead of oregano.
• Maple Balsamic: Replace red wine vinegar with balsamic and honey with maple syrup.
Storage & Reheating
• Fridge: Store in a sealed jar or container for up to 1 week—shake well before each use.
• Freezer: Not recommended, as the oil can separate and herbs lose vibrancy.
• Make-Ahead: You can mix the base (vinegar, mustard, sweetener) up to 3 days ahead and simply whisk in oil when ready to serve.
Notes
• For extra smooth garlic flavor, grate cloves on a microplane—no chunks.
• If your dressing tastes too sharp, whisk in a pinch more honey or a splash more olive oil.
• When testing salt levels, toss a leaf of lettuce in the dressing—then you’ll know if it needs tweaking.
• I learned the hard way that adding cheese into the dressing jar can clog lids—sprinkle feta on top instead.
FAQs
Q: Can I use this as a marinade?
A: Absolutely—toss chicken, lamb or veggies in Greek Dressing for at least 30 minutes before grilling.
Q: Why did my dressing separate?
A: Oil and vinegar tend to split; just give it a good shake or whisk right before serving.
Q: Is this recipe keto-friendly?
A: Yes, it’s low-carb and packed with healthy fats—just skip the honey if you’re strict.
Q: Can I make it nut-free?
A: Sure—there are no nuts here! It’s naturally free of tree nuts and peanuts.
Q: How can I make it smoother?
A: Using room-temperature ingredients and whisking them briskly helps create a stable emulsion.
Q: What’s the best olive oil to use?
A: Look for a cold-pressed extra-virgin with a fruity aroma—brands like California Olive Ranch or Colavita are reliable.
Q: Can I add fresh vegetables into the dressing jar?
A: It’s tempting, but extra bits can clog the lid; better to stir them in the salad bowl.
Q: How do I scale the recipe up?
A: Keep that 3:1 oil-to-vinegar ratio—so for every cup of vinegar, use 3 cups of oil and adjust other ingredients proportionally.
Conclusion
This homemade Greek Dressing brings authentic Mediterranean flair to salads, marinades and more—all with minimal fuss and maximum flavor. I hope you’ll give it a whirl, then come back and let me know which variation you loved most. Feel free to drop a comment, rate the recipe, or explore my collection of summer salad ideas next!
Greek Dressing: A Zesty Homemade Mediterranean Salad Dressing
Ingredients
- 3/4 cup extra-virgin olive oil Colavita or California-grown works wonders
- 1/4 cup red wine vinegar I like Bragg’s for its punchy tang
- 1 tablespoon fresh lemon juice (optional bright note)
- 1 teaspoon Dijon mustard
- 2 cloves garlic finely minced
- 2 teaspoons dried oregano or 1 tablespoon fresh, finely chopped
- 1/2 teaspoon fine sea salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon honey or maple syrup (balance the acidity; skip for strict vegan)
- 2 tablespoons crumbled feta cheese (optional garnish)
Instructions
- In a medium bowl, combine red wine vinegar, lemon juice, Dijon mustard, and honey. Whisk until smooth and slightly frothy.
- Stir in minced garlic and dried oregano. Let them mingle for a minute to amp up the flavor.
- Slowly pour the olive oil in a steady stream, whisking continuously to create a silky emulsion.
- Sprinkle in salt and pepper, taste, and adjust. Refrigerate for 15–30 minutes to meld flavors.
- Drizzle over greens, cucumbers, tomatoes, and olives. Top with feta cheese and fresh parsley.
