This traditional homemade Greek salad dressing recipe has the perfect amount of tang and fat to enhance the flavor of your next salad.
Prep Time: 5minutes
Cook Time: 0minutes
¼cupred wine vinegar
Juice of 1 lemon
1finely minced garlic clove
1 ½teaspoonsdry oregano
¾cupextra virgin olive oil
salt and pepper to taste
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.
Chef Notes: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.Feel free to add a ¼ cup of crumbled feta cheese to the dressing.You make also substitute with fresh chopped oregano. I like to add a little sugar to the dressing to help break up some of the acidity.If you like a vinegary dressing then scale back on the amount of olive oil by ¼ cup.