A drizzle of this homemade Greek Salad Dressing is the perfect finishing touch for almost every salad. If you like a creamy dressing, swap in Greek yogurt or mayo for half od the olive oil.
Combine garlic, oregano, lemon juice, red wine vinegar and dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
Refrigerate until ready to use. To serve, shake dressing again, right before adding to the salad, and then drizzle over salad.
Notes
Leftover dressing can be stored in an airtight container in the fridge for up to five days.