Home Kitchen Grandma’s Greek Dressing

This is one of my most popular salad dressing on.

So popular in fact that I knew I had to include in my cookbook. I think people love it because it tastes authentic while only requiring a few simple ingredients that most folks have on hand. Then you. only add everything into a jar, secure the lid and shake (or whisk)!

This is as straightforward as it gets and I hope you’ll love it only as much as I do!

For this Greek Dressing Recipe Set out:

• dried oregano – Adds earthy and slightly bitter flavor.
• garlic – Necessary for distinct punchy flavor!
• kosher salt – Enhances the flavors of this dressing.
• ground black pepper – Adds some subtle bite and flavor.
• lemon – Adds bright and tangy flavor.
• olive oil – Lends richness and flavor.

Into a glass jar or container with a tight fitting lid, add 1 clove grated fresh garlic, 1/2 teaspoon of kosher salt and a 1/4 teaspoon of freshly ground black pepper.

Measure and add in a teaspoon of the dried oregano into the palm of your hand.

Rub it between your fingers until finely crushed.

Then add the crushed oregano to the jar with the garlic, s & p.

Juice 1 to 2 lemons or enough to yield 1/4 cup of fresh lemon juice. For me it’s about 1-1/2 small seedless lemons.

Strain the juice through a small mesh strainer to catch any seeds and pulp.

Next, pour the strained 1/4 cup of lemon juice into the jar with the garlic, oregano, salt and pepper.

Then measure and pour in a 1/2 cup of good quality olive oil.

See? SO unfussy!

Whisk to combine or screw on the lid and shake well.

Set out to shake or whisk in-between each use as the garlic will settle and the lemon juice and oil separates.

• Drizzle it over greek salad (obvi).
• Use it as a marinade. Simply pour over protein of choice and marinate for a 30 minutes before grilling!
• Mix some with mashed avocado for a savory sandwich or burger spread.
• Toss it with cooked orzo, olives and your regular veggies for an notable greek orzo salad.

• Make it creamy by adding a little greek yogurt and mayo.
• Swap in 1 tablespoon of minced fresh oregano instead of using dried.
• Add in a pinch or two of red pepper flakes for a spicy kick.
• Make it extra lemony by adding a 1/2 to 1 teaspoon lemon zest.

Store dressing in a glass jar or container that has a tight fitting lid. Keep refrigerated in-between use. This dressing will eventually solidify when refrigerated. When this happens, set it out 30 minutes prior to using or hold the bottom of the jar under running warm water or place the jar in a bowl with warm water for a few minutes.

If stored properly, this dressing will last up to 4 days.

Enjoy! And if you give this Greek Salad Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!