Best Greek Salad Dressing Recipe
This easy homemade Greek vinaigrette takes only 5 minutes to make, and is a deliciously tangy dressing for the best Greek Salad!
Servings: 12 servings
Calories: 132kcal
Ingredients
- ¾ cup extra-virgin olive oil
- 1 large juicy lemon zested and juiced (about ¼ cup)
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic minced
- ¼ cup crumbled feta optional
- salt and pepper
Instructions
- Set out a pint jar. Place the oil, lemon juice and zest, vinegar, Dijon mustard, oregano, and minced garlic in the jar.
- Cover and shake well to emulsify. Add the crumbled feta, if using, and shake again.
- Taste, then add salt and pepper as needed. (I usually add about ½ teaspoon salt and ¼ teaspoon fresh cracked pepper.)
Video
Notes
To store, cover and refrigerate for up to 3 weeks. When ready to use, remove the lid and warm in the microwave, just long enough to soften the oil… Not to heat the dressing. Then cover and shake.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 41mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg