Greek Salad Dressing

This Greek salad dressing is one of those small recipes that quietly makes everyday meals feel complete. It’s simple, familiar, and brings together basic pantry ingredients into something you’ll want to keep on hand. People love it because it’s quick to mix, easy to adjust, and works with more than just salads. It fits naturally into busy evenings, family dinners, and even colder nights when fresh vegetables need a little lift. The flavor is balanced and comforting, not sharp or overwhelming. I usually whisk it together while the vegetables are being chopped, which keeps everything moving without feeling rushed. It’s the kind of recipe that feels useful the moment you save it.

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Why You Will Love This Recipe

This recipe is practical in the best way. It comes together in minutes, uses ingredients you likely already have, and tastes steady and familiar every time. The flavor is bold enough to brighten vegetables but gentle enough to work with simple meals. It’s weeknight-friendly, budget-conscious, and easy to double for leftovers later in the week. You can keep it classic or tweak it slightly without breaking the balance. This Greek salad dressing also travels well in the fridge, making quick lunches feel more planned than they really are. It’s cozy, crowd-pleasing, and flexible, which makes it the kind of recipe you’ll reach for again without thinking twice.

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Ingredients

Tip: Use good-quality olive oil for the smoothest, most balanced flavor.

Olive oil – 1/2 cup
Red wine vinegar – 3 tablespoons
Lemon juice – 1 tablespoon
Dijon mustard – 1 teaspoon
Dried oregano – 1 teaspoon
Garlic, finely minced – 1 small clove
Salt – 1/2 teaspoon
Black pepper – 1/4 teaspoon

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Instructions

Step 1: Preparation
Gather all ingredients and measure them out. Mince the garlic very finely so it blends smoothly. Everything should be ready and within reach to keep the mixing quick and easy.

Step 2: Main Cooking Process
There’s no cooking involved. Add vinegar, lemon juice, mustard, oregano, garlic, salt, and pepper to a small bowl. Stir until the mixture looks evenly combined and lightly cloudy.

Step 3: Combining Ingredients
Slowly pour in the olive oil while whisking. The dressing will thicken slightly and turn glossy. Keep whisking until the oil fully blends and no streaks remain.

Step 4: Finishing & Final Simmer
Taste the dressing and let it sit for a few minutes. The garlic and oregano will soften, and the flavors will settle into a smooth, balanced finish without sharp edges.

Why This Recipe Works for Busy Days

This dressing saves time because it replaces bottled options and mixes faster than you expect. It can be made ahead, stored easily, and used throughout the week. Having it ready makes last-minute salads feel intentional, even on the busiest days.

Tips & Tricks

Whisk slowly: Adding oil too fast can cause separation. A slow pour helps everything blend smoothly and keeps the texture even.
Don’t skip resting time: Letting the dressing sit for a few minutes helps mellow the garlic and deepen the flavor.
Taste after chilling: Cold temperatures dull flavor slightly, so adjust salt or vinegar after it’s been refrigerated.
Use a jar if needed: Shaking in a jar works well if whisking feels messy, but shake gently to avoid over-aerating.

Variations

Meaty Version
Stir in a spoon of finely chopped anchovy paste. It adds depth and richness without making the dressing taste heavy or fishy.

Vegetarian Option
This dressing is already vegetarian, but you can add a splash of maple syrup instead of honey if sweetness is needed, keeping everything plant-based.

Ingredient Swap
Use white wine vinegar instead of red wine vinegar for a slightly softer flavor that still feels familiar and balanced.

Flavor or Herb Boost
Add fresh chopped parsley or dill just before serving. Fresh herbs bring brightness and make the dressing feel extra fresh without changing the base.

Serving Suggestions

Classic Salad Bowl
Drizzle over chopped cucumbers, tomatoes, and greens for an easy, everyday salad that feels complete without extra effort.
Simple Grain Bowls
Use it over warm rice or quinoa with vegetables. The contrast between warm grains and tangy dressing feels comforting and filling.
Roasted Vegetables
Spoon lightly over roasted potatoes or carrots just before serving for a fresh finish that balances the warmth.
Quick Marinade
Use a small amount to coat vegetables or proteins before cooking for added flavor without extra steps.

Storage Instructions

Fridge Storage
Store in a sealed jar or container in the refrigerator for up to one week. Shake or whisk before using, as natural separation may occur.
Reheating
Reheating is not needed. Let the dressing sit at room temperature for a few minutes before using to loosen the texture.
Freezing
Freezing is not recommended. Oil-based dressings can separate and change texture once thawed.
Make-Ahead Tips
Make a double batch at the start of the week. Keep it chilled and use as needed to save time on busy days.

Recipe Timing

Prep Time: 5 minutes
Cook Time: 0 minutes
Rest Time: 5 minutes
Total Time: 10 minutes

Nutrition Information

Each serving contains about 90–120 calories, depending on oil amount. Protein is minimal, around 0–1 gram per serving. The dressing provides fats from olive oil and small amounts of vitamin E. Values are estimates and may vary by ingredients and portion size.

FAQs

Yes, it keeps well for a week.

Adding oil too quickly.

Yes, but texture may be thinner.

Too much oil was added.

Up to one week refrigerated.

Conclusion

This Greek salad dressing is one of those small kitchen staples that makes everyday cooking feel easier. It’s quick to mix, easy to store, and flexible enough to match whatever you’re serving. You can tweak the balance, add herbs, or keep it simple depending on the day. Over time, it becomes familiar and dependable, the kind of recipe you don’t need to think about. That’s what makes this Greek salad dressing worth saving. It’s calm, useful, and always ready to bring a little extra comfort to the table.