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Greek Salad dressing in a glass mason jar.
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5 from 11 votes

5-Minute Greek Salad Dressing

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.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: dressing, salad + dressing
Cuisine: Greek
Servings: 4 servings
Calories: 168kcal
Author: Dani Spies

Ingredients

  • 1 large clove or two small garlic crushed
  • 1 teaspoon dried oregano
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • 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.
    Whisking dressing in a glass jar.
  • Refrigerate until ready to use. To serve, shake dressing again, right before adding to the salad, and then drizzle over salad.
    Greek Salad dressing made with fresh lemon.

Notes

Leftover dressing can be stored in an airtight container in the fridge for up to five days.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 154mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg