Go Back
–+ servings
HERO - photo of greek salad dressing

Greek Salad Dressing

Ebony Robinson
This Greek Salad Dressing is a bold, herb-forward vinaigrette made with extra-virgin olive oil, red wine vinegar, Dijon mustard, and classic Mediterranean spices. Inspired by authentic Greek salads in Greece and Crete, it’s a simple, restaurant-worthy dressing that comes together in minutes and elevates any fresh salad.
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course Marinade, Salad Dressing, Sauce
Cuisine American, Greek, Mediterranean
Servings 8
Calories 196 kcal

Ingredients
  

  • 6 oz Extra Virgin Olive Oil use a good quality EVOO
  • 1 oz Red Wine Vinegar
  • 1 oz Balsamic Vinegar
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 tsp Ground Black Pepper
  • 2 tsp Salt
  • 2 tsp Dijon Mustard

Instructions
 

  • In a glass mason jar or small bowl, combine olive oil, red wine vinegar, balsamic vinegar, Dijon mustard, and all seasonings.
  • Secure the jar with a tight-fitting lid and shake vigorously until fully combined and emulsified. If using a bowl, whisk until smooth. Taste and adjust salt or vinegar if needed. Pour over your favorite fresh salad and enjoy!

Notes

Recipe Notes
  • Use good quality extra-virgin olive oil. Since olive oil is the base of this dressing, the flavor truly matters. A smooth, peppery oil will give you the most authentic Greek salad dressing flavor.
  • Shake before each use. Natural separation is normal. Simply shake in a mason jar with a tight-fitting lid to re-emulsify.
  • Oil may solidify in the refrigerator. This is completely normal. Let the dressing sit at room temperature for 10-15 minutes and shake well before serving.
  • If using fresh garlic or lemon juice, store for 7-10 days max. The dried-spice version lasts 3-4 weeks.
  • Want a creamy variation? Add 1-2 tablespoons Greek yogurt for a homemade creamy Greek salad dressing.
  • Flavor deepens over time. This dressing tastes even better after a few hours once the dried oregano and basil hydrate.

Nutrition

Calories: 196kcalCarbohydrates: 1gProtein: 0.2gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gSodium: 597mgPotassium: 24mgFiber: 0.4gSugar: 1gVitamin A: 9IUVitamin C: 0.1mgCalcium: 12mgIron: 0.5mg
Did you love this recipe?Let us know how it was below or tag @elicitfolio on IG!