Here is my house Greek salad dressing! 10 minutes, a few common ingredients, and a mason jar is all you need to be shaking up a batch and throwing away the bottled stuff. We love this vinaigrette both for authentic/classic Greek salads and for all the delicious variations on the theme.
After I shared my honey balsamic vinaigrette, I decided to make a series of posts, each one of a classic and versatile mason jar dressing which you can shake up and use all week long. Because the way to get ourselves free of prepared foods is to make dinner prep both easy and second nature.
By prepping once each week you’ll be ready to make salads, marinate meats and vegetables, and brighten up dinners with a hit of flavor. All without having to make it fresh every single night you want to use it. Meal prep. It’s the way!
This post is the second in the series and I have at least 3 more all jotted down in my notebook, so stay tuned for more mason jar recipes.
Homemade Dressing to Love
With all the Greek salads I make, I needed a house dressing for them! 🙂 One with just enough acid and lemony flavor to balance the olive oil, a few spoonfuls of mustard to keep it emulsified, and plenty of oregano to spice things up.
Over the years here I’ve posted three different versions of Greek dressing and they are all good, but none of them were quite what I wanted for my everyday, all the salads, always just right recipe. Until recently I hadn’t really thought about the details and just made a vinaigrette and went with it.
And it turns out there are a few elements to make, not just a Greek dressing, but the best one!
What do you need?
- Olive oil – Use a good extra virgin oil.
- Red Wine Vinegar – Most of the acid comes from vinegar so use a vinegar you like.
- Lemon juice – Squeeze a fresh lemon for the best flavor.
- Mustard – This is what keeps the dressing thick.
- Garlic – I like fresh garlic, but you can switch to powdered. (1/8 tsp/clove)
- Oregano – Here use dried since fresh oregano won’t stand up to the oil.
How to make this
To make Greek salad dressing from scratch add olive oil, vinegar, lemon, and the rest of the ingredients to a mason jar. Seal the jar and shake well.
- Chop up the garlic.
- Measure and add all the ingredients into a mason jar.
- Seal the container and shake well.
- Use now or store up to 10 days well sealed in the fridge.
While this recipe is wonderful as is, it’s nice to be able to change it up a little when you’re in the mood. Here are a few ideas.
- Herbs. Add some dried mint or dried dill to the recipe. Both are classic flavors in Greek cooking.
- Make it creamy. There are a few ways you can go here. Crumbled feta and/or a couple spoonfuls of yogurt added in before you shake and you’ll have a thick and creamy dressing. Plan on using within 4 days though!
- Add tahini. Another way to make a thick and creamy dressing is to add a couple spoonfuls of tahini to the jar. Bonus here is that the dressing will last just as long as usual and will still be vegan.
- Sweeten it up. If you like your dressing a little sweeter add honey (not vegan) or sugar (vegan). Just a bit though. I find ~1 teaspoon to be sufficient.
If you try my recipe for Greek Salad Dressing, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
-Happy Eating, Annemarie
Homemade Greek Salad Dressing
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp dijon mustard
- 2-3 cloves garlic, finely minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp sugar (or honey), optional
- Add all the ingredients to a mason jar (or other lidded container you can shake).
- Close the lid and shake until the dressing is well mixed and thick.
- Use now or keep sealed in the refrigerator for up to 10 days. Shake again before using.
- Storage: The dressing must be stored in the refrigerator in a sealed container. If your olive oil has solidified from the cold temperatures, let it warm up for a few minutes before shaking and using.
- Creamy Variation: Add some crumbled feta or a couple spoonfuls of yogurt to the jar and mix in. Note that the dressing will now only last for 3-4 days!