Greek Salad Dressing Recipe

Prepare garlic

Peel the garlic clove and mince it very finely. Alternatively, press the garlic with a garlic press. If you prefer a milder garlic flavor, smear the cut side of the clove on a cutting board and chop finely to release less raw bite.

Combine acidic ingredients

In a medium bowl or a jar with a tight lid, add the red wine vinegar and fresh lemon juice. Whisk in the dijon mustard until uniformly combined; the mustard helps emulsify the dressing.

Add garlic and seasonings

Add the minced garlic, dried oregano, chopped fresh oregano (if using), honey or sugar (if using), kosher salt, and freshly ground black pepper to the acid-mustard mixture. Stir or whisk to distribute evenly and allow the salt to begin dissolving for 30–60 seconds.

Emulsify with oil

While whisking vigorously, slowly drizzle in the extra-virgin olive oil until the dressing becomes a cohesive emulsion. If using a jar, add the oil, screw the lid on, and shake vigorously for 30–45 seconds until well emulsified.

Adjust consistency and taste

Taste the dressing and adjust salt, pepper, or sweetness as desired. If the dressing is too thick, whisk or stir in up to 1 teaspoon of water to reach your preferred consistency. If it tastes too sharp, add a touch more olive oil or 1/4 teaspoon additional honey.

Rest and store

Let the dressing rest for at least 10 minutes at room temperature to allow flavors to meld. Transfer to an airtight container or keep in the jar. Refrigerate for up to 5–7 days. If chilled, the olive oil may thicken; bring to room temperature and shake or whisk before using.

Use

Drizzle over Greek salad (tomatoes, cucumber, red onion, kalamata olives, feta) or use as a marinade for grilled vegetables or chicken. Shake or whisk again before serving.