The Best Greek Salad Dressing
Creamy dressings like ranch and thousand island hold a warm place in my heart, but nothing compares to a good vinaigrette. In my opinion, at least! When I’m whipping a quick salad together, my go-to is always a splash of vinegar, olive oil, then seasoned with salt and pepper. It’s so simple, and so good! When I really feel like treating myself and transforming salad from a chore to a treat, Greek dressing is where I always gravitate. With barely any extra effort from my usual homemade vinaigrette, so much variety and depth of flavor is added. Homemade dressings also give you full control over your salt and sugar intake. You’d be surprised how much sugar a store-bought bottle packs!
Red wine vinegar – If you need to use a different type, white wine vinegar or apple cider vinegar will be best. Lemon – Freshly squeezed. Dijon mustard – If you don’t like Dijon, you can leave it out. Yellow mustard works as well, honestly I can’t tell the difference. Garlic – Minced nice and fine. Use more or less as you prefer. Oregano – I used dried. If you use fresh, double the amount called for. Honey – Or granulated sugar. To taste. Salt & pepper – To taste. Olive oil – Extra virgin is best for salads. Other good salad oils are grapeseed, walnut, sunflower, hazelnut, and peanut.
Creating this dressing is incredibly straightforward. Start by combining vinegar, lemon juice, mustard, garlic, oregano, honey, salt, and pepper in a sizable bowl, then whisk until the honey dissolves completely. As you’re vigorously whisking, gradually introduce the olive oil into the mix. Continue this process until you achieve a perfectly emulsified dressing. For easy use and storage, transfer your freshly made dressing into a jar or bottle.
How To Use
Beyond the obvious, you know, Greek salad, this dressing will be fantastic on any of your favorite salads. Try adding some quinoa, rice, bulgur, or other grains to soak it all up! Here are some recommendations:
Marinade: It’s a perfect marinade for chicken, fish, or even vegetables before you grill or roast them. The acidity in the dressing helps tenderize the meat and infuse it with flavor. Pasta Salad: Toss it with cold pasta, diced vegetables, and feta cheese for a quick and tasty pasta salad. Dip: You can use it as a dip for raw vegetables for a healthy snack. Sandwich Spread: Use it as a flavorful spread on sandwiches or in wraps. Drizzle over Roasted Vegetables: Roast some vegetables in the oven and drizzle this dressing over them for added flavor.
Storage
Transfer the dressing to a jar or bottle with a sealable lid and keep it in the fridge up to two weeks. If you find the oil starts to separate out from the dressing, give it a vigorous shake for 1-2 minutes before using it to re-emulsify the ingredients.
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title: “Greek Salad Dressing” ShowToc: true date: “2024-10-06” author: “Sharita Parker”
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.
Storage
Store in an airtight container and refrigerate for up to 1 week.
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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.
