Who does not enjoy a terrific Greek salad? Make your own beginning with this Greek salad dressing dish. This dressing is vibrant, zippy and tasty. It’s extremely simple to blend together at house with standard kitchen components.

This Greek vinaigrette is made merely with olive oil, red white wine vinegar, fresh garlic, dried oregano and salt and pepper. We’ll include a touch of honey or maple syrup to stabilize the tastes. That’s it! Completion result tastes much like the dressings I have actually enjoyed in Greece.

Greek dressing ingredients

Homemade salad dressings constantly taste so fresh and dynamic– they’re merely remarkable to store-bought dressings and keep well for a week in the refrigerator. Plus, you can utilize healthy components, like extra-virgin olive oil, and prevent unneeded preservatives. Homemade dressings are a win all around, and this one is prepared in simply 5 minutes!

Enjoy this dressing on my Chopped Greek Salad, or improvise your own salad with fresh components you have on hand. You’ll discover a list of my recommended salad components listed below, and watch out for a fresh summer season salad including this dressing later on today.

Watch How to Make Greek Salad Dressing

how to make Greek dressing

Greek Dressing Salad Suggestions

Drizzle this Greek vinaigrette over salads made with any of the following components:

  • Tomatoes
  • Bell peppers (any color)
  • Cucumber
  • Red onion or green onion
  • Radish
  • Carrots
  • Cabbage
  • Zucchini or yellow squash
  • Olives, capers or pepperoncini peppers
  • Greens: romaine, spring greens, arugula, kale
  • Beans: chickpeas, lentils
  • Cheese: feta, goat cheese
  • Fresh leafy herbs: basil, cilantro, chives, dill, parsley
  • Nuts and seeds: almonds, sunflower seeds, sesame seeds
  • Entire grains: farro, quinoa, wheat berries
  • Crispy Baked Falafel

Please inform me how you like this wearing the remarks! I can’t wait to hear how your salads end up.

Greek dressing on salad

Greek Salad Dressing

  • Author: Cookie and Kate
  • Preparation Time: 5 minutes
  • Overall Time: 5 minutes
  • Yield: 3/4 cup 1 x
  • Classification: Salad dressing
  • Approach: Stirred
  • Food: Greek
  • Diet Plan: Gluten Free

5 from 13 evaluations

Make your own Greek dressing with this basic dish. It’s healthy and tasty. Drizzle this vibrant Greek vinaigrette on your homemade salads– it will keep in the refrigerator for one week! Dish yields about 3/4 cup.

Active Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red white wine vinegar
  • 2 medium cloves garlic, pushed or minced
  • 2 teaspoons honey or maple syrup, to taste
  • 1/2 teaspoon dried oregano, to taste
  • 1/2 teaspoon great salt
  • Newly ground black pepper
  • Pinch of red pepper flakes, for heat (optional)

Directions

  1. In a liquid measuring cup or little bowl, integrate the vinegar, garlic, honey, oregano, salt, a number of twists of black pepper, and a pinch of red pepper flakes (if preferred). Blend till combined.
  2. Gradually drizzle in the olive oil while whisking. Stir till the mix is totally combined.
  3. Taste, and change as required– include another teaspoon of honey if the mix tastes too acidic, or another 1/4 teaspoon oregano for more natural taste. If the mix is general too vibrant for your preference, dilute it with a splash of olive oil, or if it’s simply not rather ideal yet, include more salt and pepper.
  4. Shop remaining wearing the fridge, covered, for as much as 1 week. It will separate gradually, so simply blend it back together prior to serving ( if the olive oil strengthens a bit in the fridge, do not stress, that’s regular– simply let it heat up for about 5 minutes at space temperature level or microwave for 10 to 20 seconds).

Notes

Dish adjusted from my Chopped Greek Salad.

Make it vegan: Usage maple syrup rather of honey.

▸ Nutrition Info

The info revealed is a quote supplied by an online nutrition calculator. It must not be thought about a replacement for an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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