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.
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.