Greek Salad Dressing Recipe

Olive oil: A rich, fruity oil that forms the base of the dressing, providing a smooth texture and a robust flavor.

Red wine vinegar: This vinegar adds a sharp, tangy taste that balances the richness of the olive oil.

Lemon juice: Freshly squeezed, it brings a bright, zesty note to the dressing.

Dijon mustard: A smooth mustard that adds a subtle heat and helps emulsify the dressing.

Garlic: Minced cloves provide a pungent, savory depth to the flavor profile.

Oregano: Dried oregano offers a warm, slightly bitter taste that is quintessentially Greek.

Salt: Enhances all the flavors, bringing them together harmoniously.

Black pepper: Freshly ground, it adds a mild heat and complexity to the dressing.

When preparing this Greek salad dressing, ensure that the olive oil and red wine vinegar are of high quality, as they form the base of the dressing and significantly impact the flavor. To achieve a perfectly emulsified dressing, slowly drizzle the olive oil into the bowl while continuously whisking the mixture. This technique helps the dijon mustard act as an emulsifier, binding the oil and vinegar together for a smooth and cohesive texture. Additionally, allow the dressing to sit for a few minutes after mixing to let the flavors meld together, enhancing the overall taste of your salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and healthy fat profile, making it a suitable replacement for olive oil in dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity and can mimic the fruity notes of red wine vinegar.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a comparable level of acidity and freshness, making it a good alternative to lemon juice.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can add a bit of texture to the dressing.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it lacks the fresh pungency of minced garlic. Use about ¼ teaspoon of garlic powder per clove.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different flavor but can still provide an herbal note that complements the other ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor to the dressing.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, though it is slightly milder and less pungent.

• To keep your Greek salad dressing fresh and flavorful, pour it into an airtight container or a glass jar with a tight-fitting lid. This will help preserve the aromatic notes of the olive oil and lemon juice.

• Store the dressing in the refrigerator. The cool environment will maintain its vibrant taste and prevent the garlic and oregano from losing their punch.

• Before using, give the dressing a good shake or whisk. The olive oil may solidify slightly in the fridge, but a quick mix will bring it back to its luscious, pourable state.

• If you plan to keep the dressing for longer than a week, consider freezing it. Pour the dressing into an ice cube tray, leaving a little room at the top for expansion. Once frozen, transfer the cubes to a freezer-safe bag or container.

• When ready to use, thaw the desired number of cubes in the refrigerator overnight or at room temperature for a few hours. This method ensures you always have a burst of Mediterranean flavor ready to drizzle over your salads.

• Remember, the dressing's texture might change slightly after freezing, but a vigorous whisk will restore its creamy consistency.

• Gently bring the Greek salad dressing to room temperature by leaving it on the counter for about 15-20 minutes. This allows the olive oil to return to its liquid state if it has solidified in the fridge.

• If you're in a hurry, place the container of dressing in a bowl of warm water for a few minutes. This method will help the olive oil melt without altering the flavor profile of the dressing.

• Avoid using the microwave, as it can overheat the dressing and change its taste and texture. Instead, opt for gentle warming methods to maintain the integrity of the lemon juice and red wine vinegar.

• Once the dressing is at the desired temperature, give it a good shake or whisk to re-emulsify the ingredients, ensuring the dijon mustard and minced garlic are evenly distributed.

• For a quick refresh, add a splash of fresh lemon juice or a pinch of dried oregano to brighten up the flavors before serving.

• Mixing bowl: A large bowl used to combine and whisk together the ingredients for the dressing.

• Whisk: A utensil used to blend the olive oil, vinegar, lemon juice, and mustard smoothly with the other ingredients.

• Measuring cups: Tools used to accurately measure the olive oil and red wine vinegar.

• Measuring spoons: Tools used to measure the lemon juice, dijon mustard, oregano, salt, and black pepper precisely.

• Garlic press: A tool to efficiently mince the garlic cloves, ensuring they are finely chopped for the dressing.

• Storage container: A container with a lid to store any leftover dressing in the refrigerator.

Pre-mix the dressing: Make a larger batch of Greek salad dressing and store it in the refrigerator. This way, you have it ready for multiple salads throughout the week.

Use a blender: Combine all ingredients in a blender for a smoother consistency and quicker mixing.

Minced garlic in advance: Mince a larger quantity of garlic and store it in the fridge, so you can quickly add it to your dressing.

Measure in advance: Pre-measure your olive oil, red wine vinegar, and other ingredients to streamline the process.