- Food: Greek Salad Dressing
- Writer: Lizzie Green
- Content-Type: Food Blog
Forever, say goodbye to melancholy salads! This Greek salad dressing recipe is zingy and bright, and all of the components are likely already in your pantry.
This salad dressing recipe was originally created to go with a typical Greek salad, but after I had it on hand, I discovered that it goes with so much more! It’s zingy, acidic, and vibrant.
it’s excellent for livening up side salads or amplifying the flavor of roasted vegetables.
The dish only requires a few simple ingredients, making it quick and easy to prepare. It also keeps for up to 5 days in the fridge once you’ve made it!
This Greek dressing recipe, in my opinion, should be in everyone’s back pocket.
It’s as at home on a weekday grain bowl as it is on a special occasion salad, and it’s easy, healthful, and delicious. Once you’ve tried it, you’ll want to make it again and again.
Ingredients for Greek Salad Dressing
This dressing recipe just requires 7 ingredients! You probably already have them all in your pantry:
- The dressing’s bright, acidic flavor comes from the combination of red wine vinegar and Dijon mustard.
- Garlic, fresh — To add a strong depth of taste.
- Dried oregano — Adds a fresh, aromatic touch to the dressing.
- Extra-virgin olive oil — It provides richness and balances the sharpness of the mustard and vinegar.
- And a pinch of salt and pepper to bring out the flavors!
In a small mixing bowl, combine all of the ingredients and season to taste. That concludes our discussion.
How to Use It?
This Greek dressing recipe is quite versatile, so play around with it and see what you can come up with. Here are some of my personal favorites:
- On Greek Salad! The acidic vinaigrette complements the fresh tomatoes, cucumbers, red onion, bell pepper, rich feta cheese, and briny kalamata olives beautifully.
- On Cucumber Tomato Salad, to be precise. Is it obvious that this dressing goes well with tomatoes and cucumbers?
- On Chopped Italian Salad. Replace the lemon vinaigrette with this Greek salad dressing.
- Any green salad would do. Drizzle it over your favorite greens for a nice side salad, or make a meal out of it by adding croutons, roasted chickpeas, hard-boiled eggs, and/or chopped fresh veggies.
- Served with roasted vegetables. After roasted cauliflower, broccoli, Brussels sprouts, tomatoes, fennel, or potatoes have come out of the oven, spoon it over them.
- Served with grilled vegetables. Drizzling Greek salad dressing over grilled zucchini, potatoes, asparagus, corn, or veggie skewers is one of my favorite things to do.
- Alternatively, serve with cooked grains, beans, or lentils. To make a healthy side dish, toss cooked lentils, white beans, farro, or quinoa with Greek dressing and fresh herbs.
Greek Salad Dressing
|Time to Prepare: 5 minutes
This Greek salad dressing should be in everyone’s back pocket! It’s quite simple to prepare and tastes zingy, vibrant, and great. In the post above, you’ll find my favorite uses for it.
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
- Whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and a few grinds of pepper in a small bowl.
- Use it to make Greek Salad, or check the blog page above for a variety of other serving ideas.