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Greek Dressing
Bright, zippy, and so easy to make this! This homemade Greek salad dressing is so fresh and flavorful and so much better than the bottled stuff from the store.
Course
Condiment
Cuisine
Greek
Prep Time
4
minutes
minutes
Total Time
4
minutes
minutes
Servings
16
Calories
127
kcal
Author
Karly Campbell
Ingredients
1/2
cup
red wine vinegar
2
lemons
juiced
4
cloves
garlic
minced
1
tablespoon
Dijon mustard
1
teaspoon
kosher salt
1
teaspoon
dried oregano
½
teaspoon
dried dill
½
teaspoon
cracked black pepper
1
cup
virgin olive oil
Instructions
In a medium size bowl, add all ingredients except olive oil. Whisk well to combine.
Very slowly stream oil into bowl while whisking quickly to create an emulsion.
Store in an airtight glass jar in the refrigerator for 1-2 weeks.
Notes
The dressing will separate a bit in the fridge. Just shake well to bring it back together before using.
Nutrition
Serving:
2
tablespoons
|
Calories:
127
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Sodium:
157
mg
|
Potassium:
31
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
8
IU
|
Vitamin C:
7
mg
|
Calcium:
9
mg
|
Iron:
1
mg