June 26, 2022 11 Comments
This Greek salad dressing recipe is what you need for salads and marinades. I promise that you will never buy a bottle of dressing again.
Bottled Greek or Italian dressing rarely uses extra-virgin olive oil because it is expensive. You will see soy bean oil on the label. Also, because it is in a bottle – it is fine – but it isn’t fresh.
I almost always make my DIY salad dressing and use it throughout the week. My kids are so sick of it!
My homemade Caesar salad dressing with no mayo is also a great choice for those of you who don’t love vinegar the way that I love vinegar. I could drink the stuff.
My Greek salad dressing is easy and tastes so much better. The key ingredient here is fresh lemon juice. Is there anything like fresh lemon juice?
I used to hate making fresh lemon juice because squeezing lemons is a pain in the wrist. It was for a party (where I was making a fresh margarita mix with bags of limes) that I discovered this tool.
You cut the lemon or lime in half and press. It is fast and it gets the juice out. If the lemon is hard, I do roll it on the counter to soften it up before I cut it in half.
It is one of those kitchen tools that you wonder – why didn’t I get this before now?
I bought this lemon and lime squeezer and I have used it almost every week (see below for link). I have squeezed oranges, lemons, and limes – and that little bit of fresh juice is a wonderful flavor enhancer.
Toss this Greek salad dressing on my version of Greek salad (lettuce, feta, tomatoes, red onion, olives, pickled peppers…). You can also use it to marinate chicken for the grill.
Do you have your own Greek salad dressing recipe? What is your favorite homemade dressing?
Greek Salad Dressing Recipe
Makes 1 3/4 cups
Prep time: 5 min
Cook time: 0 min
1/2 cup fresh lemon juice (from about 4 lemons)
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
3 cloves garlic, minced
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Mix lemon juice, vinegar, olive oil, garlic, oregano, salt, and pepper in a large Mason jar and shake. Store in the refrigerator and enjoy throughout the week.
For one tablespoon = 64 calories, 7.2 g fat, 1.1 g saturated fat, 0.3 g carbohydrates, 0.1 g sugar, 0.1 g protein, 0.1 g fiber, 44 mg sodium, 2 Purple, 2 Blue, 2 Green WW SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes