This has to be my most made dressing. It’s a simple, zesty dressing that’s easy to make and comes together quickly with basic ingredients that I always have in the pantry. Salad dressings are so easy to make at home, and so much less expensive than buying them. Plus you control the ingredients!

Greek salad is popular in my kitchen all year round, but is at its best in late summer when both tomatoes and cucumbers are at their peak of yumminess coated in this dressing! Greek dressing is easy to toss together and have on the table quickly. I love a mason jar for this recipe. A good shake helps all the ingredients mix together, and gets the Dijon distributed to create the emulsion necessary in the recipe.

I think all new cooks should have at least two favorite dressings that they know how to make. A simple vinegar and oil-based dressing like this one. Plus a ranch or a Caesar dressing. This Greek dressing has multiple uses. You can add it to a salad filled with traditional Greek ingredients, or a pasta salad using the same Greek ingredients. This also makes a great marinade or sauce for chicken, fish, or vegetables.

I would encourage all cooks to learn how to make their favorite salad dressing. Making your own dressings is more economical than purchasing them and allows you to play with flavors and build confidence in the kitchen.

Some more uses for this dressing include the salads pictured below.

So thank you to whoever first combined these basic ingredients and created this delicious salad! I’m sure it’s been copied by many people over the years, but so hard to improve upon something so simple and perfect!

Dressings, Salad Dressing, Greek

Dressings, Salad

Author: Teresa Fiocchi

Greek Dressing

Ingredients

1 cup olive oil
1 cup red wine vinegar (you can use apple cider or distilled, I’ve even done half red wine and half apple cider)
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon dill weed
2 1/2 teasoons salt
2 teaspoons freshly cracked black pepper
3 teaspoons of dijon mustard (to taste, but at least 2 teaspoons to get the emulsion needed to encourage oil and vinegar to stay together)

Instructions

Measure all ingredients and add to a jar and shake well. I love using a Ball Mason jar for all my dressings. Less dishes, and easy to store the remaining dressing!
Alternately, add all ingredients into a small bowl and whisk together.
Do not skip the Dijon mustard! The Dijon is added to the dressing as an emulsifying agent. This will help the oil and vinegar stay together. If the vinegar and oil separate, just shake again before using!
This can be stored at room temperature or refrigerated.