Greek Salad Dressing Ready in Five Minutes
This incredibly easy, five-minute Greek salad dressing is a bright, herb-flecked, and perfectly balanced vinaigrette. Made with pantry staples like extra-virgin olive oil, red wine vinegar, and dried oregano, it emulsifies into a creamy, clingy dressing that will transform any salad. A splash of feta brine or Dijon mustard is the secret to its restaurant-quality texture.
Equipment
- Mason jar or clean lidded jar (pint-sized)
- Measuring cups and spoons
- Fork (for initial mixing)
- Cutting board (optional, for fresh herbs)
Ingredients
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon feta brine or 1/2 teaspoon Dijon mustard
Instructions
- Gather a clean, lidded jar (a mason jar or an old jam jar works perfectly) and all your ingredients.
- Pour the red wine vinegar, fresh lemon juice, dried oregano, garlic powder, salt, and pepper into the jar. Give it a quick swirl with a fork to dissolve the salt and wake up the dried herbs.
- Add the feta brine or Dijon mustard to the jar, then pour in the extra-virgin olive oil.
- Screw the lid on tightly and shake the jar vigorously for 20 to 30 seconds, until the mixture transforms from separate layers into a single, creamy, slightly thickened dressing.
- Taste the dressing and adjust seasoning if needed (more salt, oregano, or lemon juice). Use immediately or store in the refrigerator.
Notes
Storage: The dressing will keep well in a sealed jar in the refrigerator for up to 2 weeks. If it solidifies, let it sit at room temperature for 15-20 minutes and shake again before using. Variations: For an herb garden explosion, add 1 tablespoon each of finely chopped fresh dill and mint. For a spicy kick, add a pinch of red pepper flakes. For a creamy upgrade, whisk in 2 tablespoons of plain Greek yogurt after the emulsion forms. For a honeyed touch, add 1/2 teaspoon of honey. To make it vegan, use the Dijon mustard as the emulsifier. Common mistakes to avoid: using low-quality olive oil, skipping the emulsifier, and adding fresh garlic (which can turn bitter).