Greek Salad Dressing
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(20)
Ingredients
3/4 cup
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 medium cloves garlic, pressed or minced
- 2 teaspoons honey or maple syrup, to taste
- ½ teaspoon dried oregano, to taste
- ½ teaspoon fine salt
- Freshly ground black pepper
- Pinch of red pepper flakes, for heat (optional)
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Preparation
Step 1
In a liquid measuring cup or small bowl, combine the vinegar, garlic, honey, oregano, salt, several twists of black pepper, and a pinch of red pepper flakes (if desired). Whisk until blended.
Step 2
Slowly drizzle in the olive oil while whisking. Stir until the mixture is fully blended.
Step 3
Taste, and adjust as needed—add another teaspoon of honey if the mixture tastes too acidic, or another ¼ teaspoon oregano for more herbal flavor. If the mixture is overall too bold for your liking, dilute it with a splash of olive oil, or if it’s just not quite right yet, add more salt and pepper.
Step 4
Store leftover dressing in the refrigerator, covered, for up to 1 week. It will separate over time, so just whisk it back together before serving. (If the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).
Step 5
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Chef's notes
Recipe adapted from my Chopped Greek Salad.
Make it vegan:
Use maple syrup instead of honey.
