Greek Dressing Recipe
This Greek dressing recipe is bright, tangy, and ready in minutes. Use it for Greek salad, bowls, grilled chicken, vegetables, and easy meals all week.
Servings: 6 Yield ¾ cup
Calories: 164kcal
Equipment
- A jar to shake the dressing
Ingredients
- ½ cup good extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 garlic cloves minced or microplaned
- 1 teaspoon smooth Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add the olive oil, red wine vinegar, lemon juice, garlic, Dijon, oregano, salt and pepper to a jar and shake well, or whisk everything together in a bowl. For the smoothest, best-emulsified Greek salad dressing, blend it briefly in a blender. Greek dressing keeps for up to 5 days in an airtight container in the refrigerator. For the best flavor, let it sit at room temperature for a few minutes to take the chill off before serving.
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 107mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg