Greek Salad Dressing (Meatless Monday)

Greek Salad Dressing recipe, The Saucy Southerner, Meatless Monday, simple vinaigrette

Greek Salad Dressing

This very simple recipe for Greek Salad Dressing is perfect for any salad. Take your favorite salad fixin’s and make your own dressing, minus the chemicals found in store-bought dressings. 

I rarely buy store-bought salad dressings except when I am being particularly lazy, and I never, ever buy vinaigrette dressings. They are so simple to prepare, and (big plus) you can control the amount of oil used in them.

A little bit of oil helps the dressing to cling to the vegetables and salad greens, but I really don’t think it’s necessary to have a salad swimming in oil. For that reason, my ratio of acids (vinegar and/or lemon juice) is not what is considered typical (that being one part vinegar to three parts oil).

The ratio of vinegar and oil is established so that the tartness of the vinegar is offset by the oil. I’ve found that instead of using that ratio for the oil, it’s possible to counter the acidity by the addition of a titch of honey. I didn’t add honey to this dressing, but if you find it a bit tart for your taste, just add about a teaspoon of honey before you start whisking the oil into the dressing.

By using a whisk to incorporate the oil, rather than just combining all of the ingredients, you create an emulsification that will hold the dressing together. Of course, you can also emulsify the dressing by using a blender or food processor when add the oil to the other ingredients.

For my salad, I used cucumber, red and orange sweet bell pepper, green beans, halved cherry tomatoes, kalamata olives and feta cheese. I completely forgot about adding some red onion (something I intended to add and didn’t miss until we ate this salad). But, this dressing is great for any salad combination.

Do try it.


5.0 from 1 reviews
Greek Salad Dressing (Meatless Monday)
Prep time
Total time
An easy, delicious, less-fat vinaigrette in the Greek tradition, it's perfect for any salad.
Recipe type: Condiment
Serves: ¾ cup
  • 1 clove garlic, minced
  • 1 teaspoon dry oregano leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅓ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  1. Place the garlic, oregano, Dijon mustard, salt, pepper, vinegar and lemon juice in a bowl and whisk together*.
  2. Still whisking, slowing drizzle in the olive oil to make an emulsion.
*You may also use a blender, food processor, or immersion blender


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Condiments, Living in Elegant Simplicity, Meatless Monday, Salads, Saucy Southerner Recipes, Vegetables. Bookmark the permalink.

2 Responses to Greek Salad Dressing (Meatless Monday)

  1. I’m also a big believer in making my dressings from scratch. I’m going to try this. I tend to stick to the 3:1 (oil:vinegar) ratio so I’m curious about how this works and how it tastes! I’ll report back 🙂

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