Greek Lemon-Garlic Salad Dressing Recipe

Close-Up Of Greek Salad In Plate
Igor Golovniov / EyeEm / Getty Images

Nutrition Highlights (per serving)

Calories 183
Fat 20g
Carbs 1g
Protein 0g
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Nutrition Facts
Servings: 8
Amount per serving  
Calories 183
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 153mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g  
Includes 0g Added Sugars 0%
Protein 0g  
Vitamin D 0mcg 0%
Calcium 6mg 0%
Iron 0mg 0%
Potassium 15mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 10 min
Prep 5 min, Cook 5 min
Servings 8

Greek salad dressings are often made with red wine vinegar, but there are some delicious lemon-based versions, which are usually packed with garlic. The garlic tends to mellow with time, so if you are going to use the dressing right away it is best to use 2 cloves of garlic per 1 cup of dressing. But if the dressing is going to sit for a while before serving, you can use 3 or 4 cloves.

In addition to dressing a salad, this vinaigrette is a delicious addition to almost any vegetable, drizzled over fish, or used to marinate chicken or meats before grilling. It is also a great way to get more healthful olive oil into your diet. The easiest way to mix the dressing is in a glass jar (and then you have your storage container as well). If you don't have a jar, you can whisk the dressing in a bowl.

Ingredients

  • 1/4 cup lemon juice (freshly squeezed)
  • 1/2 teaspoon salt
  • To taste: ground pepper
  • 2 teaspoons Greek seasoning blend (or Greek oregano)
  • 1 teaspoon Dijon (or brown mustard)
  • 2 cloves garlic (finely grated, pressed, or finely minced)
  • 3/4 cup olive oil (extra virgin preferred)

Preparation

  1. Combine all ingredients except olive oil in the jar or bowl. If you're using a jar, shake with the lid on securely; if using a bowl, whisk to mix. Add the olive oil—if you're using the jar pour it all in at once and shake very well. If using a bowl, whisk the dressing while streaming in the olive oil. The mustard will help it emulsify so it looks a bit creamy and not separated.
  2. It is important to now taste—if it tastes too acidic (some lemons are sourer than others), just add a bit more olive oil. Of course, you can adjust salt and other seasonings as well.

    Ingredient Substitutions and Cooking Tips

    Once you master this Greek lemon-garlic dressing, you can swap out or add ingredients to create your own. Use tarragon instead of Greek seasoning for a French-inspired vinaigrette, add minced red pepper, tomatoes, and capers for a dressing with some heft, or give it some Mexican flair by including cilantro, cumin, and a bit of jalapeno.

    As this dressing sits, the oil will congeal and will separate from the rest of the ingredients. Bring to room temperature and make sure to give it a good shake or a strong whisk before serving.

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