Description
This Greek salad dressing recipe is so easy! Made with simple pantry ingredients, it takes only 5 minutes to make, and it keeps for a week in the refrigerator.
Ingredients
Units
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, pressed or finely minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- Optional: honey to taste.
Instructions
- Whisk together red wine vinegar, lemon juice, dijon mustard, garlic, dried oregano, salt, and black pepper.
- Drizzle in olive oil, whisking all the while to emulsify.
- Tip: If the dressing tastes to “sharp” or acidic, add a little honey, or maple syrup to balance.
- Refrigerate in a sealed container, and mix thoroughly before using!
Equipment
Notes
- Optional: For creamy dressing add 2 tablespoons of greek yogurt and 1 tablespoon crumbled feta.
- Will keep refrigerated for up to 1-2 weeks. Let it come to room temperature before shaking the jar.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 126
- Sugar: 0.2 g
- Sodium: 235.2 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 1.1 g
- Fiber: 0.2 g
- Protein: 0.1 g
- Cholesterol: 0 mg