Greek Salad Dressing

This is the BEST Greek Salad Dressing Recipe! It’s easy to make with simple ingredients and tastes great with a traditional Greek salad, Greek Chicken, or in Greek Pasta Salad.

Be sure to try my homemade Balsamic Vinaigrette recipe next!

Greek Salad Dressing

Nothing beats the amazing flavor that comes from using homemade salad dressing in your recipes. Not only is this Greek Salad Dressing perfect in a traditional Greek Salad, but it’s great in Greek Pasta Salad and makes the best marinade for chicken as well!

This is a great pantry recipe to have on hand to avoid a potential store run!

The Best Blend of Ingredients:

The sweetness from the honey in this recipe offsets the acidity of the vinegar, and the lemon juice adds just the right amount of tang and fresh flavor. The seasonings are simple, and the Dijon mustard is a subtle flavor enhancer that you can’t taste outright in this recipe.

How to Emulsify Salad Dressing

Olive oil will separate from the other ingredients in this recipe unless it is emulsified. To do this, add the oil very slowly and stir to incorporate. This allows the oil to break into tiny droplets as soon as it hits the liquid, allowing the dressing to trap and hold the oil droplets. You can also use a mini food processor instead of stirring manually.

The garlic, Dijon mustard, and honey are the ingredients in the base of the dressing that allow it to emulsify. 

Emulsified dressing will typically stay combined for 1-2 days. If your dressing doesn’t emulsify, just give it a good shake and serve right after shaking.

Pro Tips

• Be sure to use a high quality olive oil that is made for salads and marinades. It should indicate this right on the front label. I use Pompeian Extra Virgin Olive Oil.
• If your dressing separates in spite of your attempts to emulsify the olive oil, simply shake it prior to serving.
• Aside from being used as a dressing, this also makes a wonderful chicken marinade.
• 1 tablespoon of apple cider vinegar adds a nice flavor to this as well, if you have it on hand. I’ve made it with and without it, and both ways are delicious.
• 1-2 tablespoons of Grated Parmesan, Romano, or finely crumbled Feta also makes a nice addition to this recipe. 
• If your olive oil solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. It may also become cloudy but is still safe. This may or may not happen, and depends on the type of olive oil used.
• Be sure to try my homemade Balsamic Vinaigrette recipe next!

Storage

• Store in an airtight container and refrigerate for up to 1 week. 

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Salad Dressing Shaker
• Salad Dressing Serving Container (Cruet)– This is the one I have that’s pictured above. 
• Mini Food Processor– Makes the emulsification process easier.
• Extra Virgin Olive Oil– Developed for dressings and marinades.

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Greek Salad Dressing

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

5 from 4 ratings

Servings: 16 tablespoons

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This is the BEST Greek Salad Dressing Recipe! It's easy to make with simple ingredients and tastes great in salad, pasta salad, or as a marinade for chicken.

Ingredients

US Customary - Metric

• ▢ ½ cup extra-virgin olive oil
• ▢ ¼ cup red wine vinegar
• ▢ 2 tablespoons lemon juice
• ▢ 2 teaspoons honey
• ▢ 1 ½ teaspoons dried oregano
• ▢ 1 ½ teaspoons minced garlic
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon dried basil
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper

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Instructions

• Set the olive oil aside and combine all remaining ingredients.
• Slowly stir in the olive oil. Do this very gradually so that it emulsifies, which prevents the dressing from separating. Serve immediately, or chill for up to 1 week prior to serving.

Notes

Pro Tips:

• Be sure to use a high quality olive oil that is made for salads and marinades. It should indicate this right on the front label. I use Pompeian Extra Virgin Olive Oil.
• If your dressing separates in spite of your attempts to emulsify the olive oil, simply shake it prior to serving.
• 1 tablespoon of apple cider vinegar adds a nice flavor to this as well, if you have it on hand. I've made it both ways, and both ways are delicious.
• 1-2 tablespoons of Grated Parmesan, Romano, or finely crumbled Feta also makes a nice addition to this recipe. 
• If your olive oil solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve. It may also become cloudy but is still safe. This may or may not happen, and depends on the type of olive oil used.
• Be sure to try my homemade Balsamic Vinaigrette recipe next!

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Storage

• Store in an airtight container and refrigerate for up to 1 week. 

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Nutritional facts are an estimate and are per tablespoon. This recipe makes 16 tablespoons, (or 1 cup).

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Nutrition

Calories: 65kcal, Carbohydrates: 1g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 77mg, Potassium: 10mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Salad, Salad Dressing, Sauce

Cuisine: Greek, Mediterranean

Author: Stephanie