Greek Dressing Recipe
My homemade Greek dressing is a light and tangy vinaigrette made with red wine vinegar, fresh lemon juice, and oregano. I have it ready in 5 minutes and is perfect for salads, grilled meats, and marinades.
Ingredients
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 1 finely minced garlic clove
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons dry oregano
- 1 1/2 teaspoons sugar
- ¾ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Add the red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, sugar, salt, and pepper to a medium size bowl.
- Slowly drizzle in the olive oil while vigorously and continuously whisking until the dressing has come together and is emulsified.
- Serve or cover and refrigerator until ready to serve.
Notes
One of the first things I learned in culinary school was how to properly emulsify a vinaigrette, and it is a technique I still use every single time. It's all about patience. I slowly drizzle in the olive oil while whisking continuously until the dressing comes together thick and creamy. If you rush it and pour the oil in too fast, the emulsion will break and all you will taste is oil.
Add feta cheese: I like to stir in a 1/4 cup of crumbled feta cheese for extra creaminess and a salty finish. It makes it taste like something you would get at a Greek restaurant.
Room temperature ingredients: I always make sure my ingredients are at room temperature before whisking. Cold oil emulsifies slower and can make the process more difficult.
Adjust the tang: If you prefer a more vinegary dressing like my Italian side of the family makes, I recommend scaling back on the olive oil by 1/4cup.
Double the batch: I always make a double batch because this dressing goes fast in my house. It keeps well and tastes even better the next day once the flavors have had time to marry.
Use as a marinade: I pour this dressing over chicken or lamb and let it sit for at least 30 minutes before grilling. The acid from the vinegar and lemon juice tenderizes the meat while adding incredible flavor.
Make-Ahead: You can make this recipe up to 3 days ahead of time.
How to Store: Cover and keep at room temperature for up to 5 days. Cover and keep in the refrigerator for up to 10 days.
Nutrition
Calories: 182kcalCarbohydrates: 1gProtein: 1gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 8mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 1mgCalcium: 8mgIron: 1mg