A recipe for Greek dressing that you can use for any occasion. This easy Greek salad dressing won’t disappoint no matter where you use it, whether it be on a traditional lettuce based salad, a grain salad, a quick marinade, or wherever your imagination takes you. The obvious choice for this dressing is going to be a Mediterranean Salad, of course, but you’re going to love it so much you will be searching for reasons to use it on anything and everything.
This salad dressing is technically a vinaigrette, so it is primarily oil and vinegar. Have you ever heard the phrase, goes together like oil and water? Which of course means two things don’t go together at all. In fact if you’ve ever dripped oil into a cup full of water, which we all have done at some point, probably in some science experiment when we were kids, then we know what it looks like. Ahhhh, those were simpler days.
What I’m trying to tell you is that in a vinaigrette you have to shake, shake, shake to keep things together. There is a temporary emulsification, a fancy way of saying something to keep two things that are unlike together. Kind of like a marriage – LOL! I kid, I kid. This falls apart very quickly and you’ll have to keep mixing it together in order to keep it combined.
In this recipe for Greek dressing, I am using Dijon mustard as the emulsifier. Many people do include Dijon in their Greek dressings, so this isn’t groundbreaking stuff. However, most people include it as a seasoning, and the vinaigrette can still fall apart rather quickly. By increasing the mustard just a tad more than I normally would’ve, but not making it overpowering, I’ve tried to find a balance so the dressing can hold itself together a bit more.
So, the hope is that once we shake, shake, shake (or in my preferred method, whisk, whisk, whisk), we won’t have to ask our guests to do the same. It worked out splendidly!
I have kept the other ingredients in this dressing pretty standard, because they are delicious the way they are: oregano, lemon juice, red wine vinegar, olive oil, sea salt, and pepper. The one ingredient that seems to vary widely is garlic, in this case we went with it.
We’ve gone without garlic in other applications around the blog when the recipe did not call for it, for example in our grain salad, but as a standalone dressing, garlic added a nice kick.
It has already been mentioned that the standard intention for this Greek dressing is to use it to dress a salad. However, you can feel free to also use it as a marinade; it will work well on proteins, like tofu. Some Greek tofu or tempeh sounds divine – and simple.
Without further ado, my friends, please continue onto the Greek Dressing, and please let us know how you used it!
- 1/4 cup olive oil extra virgin
- 1/4 cup red wine vinegar
- 1 clove garlic pressed
- 3 teaspoons lemon juice
- 2 tablespoons Dijon mustard
- 2 teaspoons oregano dried
- 1/2 teaspoon sea salt
- Fresh cracked pepper to taste
- Place all ingredients in a bowl and whisk until well incorporated.
- Serve immediately and enjoy!
- This dressing will last up to three days but, as I mentioned in the instructions, it may separate in between long periods of disuse.