This Greek dressing gives a light and flavourful summery accent to many salads and dishes. The herb mixture combined with lemon zest lifts this dressing above the run of the mill oil and vinegar.
Greek dressing
Greek dressing is a delicious variation on a classic vinaigrette salad dressing, with a Greek herb mixture and lemon zest added to the usual mixture for a quick and easy burst of Greek flavours.
Use this dressing on side salads, or add to more robust main meal salads, like my Greek orzo salad or a rice salad.
See also
- A summery store cupboard staple – this dressing is super quick to make thanks to my Greek seasoning blend
- Greek salmon – all your favourite Greek salad ingredients in this speedy salmon sheet pan recipe
- Another one pan oven dish with this Greek Chicken
Homemade dressings are always so much better than the shop versions, as you can tailor to your taste and there are no artificial ingredients.
Why make Greek dressing
- zesty, Mediterranean flavours
- homemade with no chemical nasties
- quick and easy to make
Greek dressing ingredients
- Olive oil – extra virgin is best for salad dressings, and you don’t need anything too fancy, but not the cheapest from the store either. Middling is just fine here.
- Red wine vinegar – full of flavour but you can use a white wine vinegar if you prefer
- Dijon mustard – helps to emulsify the dressing without making it taste of vinegar.
- Honey – a full flavoured Greek honey would be great
- Lemon zest – unwaxed!
- Greek seasoning – I like to keep some ready mixed. If you don’t have it, you can use a mix of whatever you have to hand of the ingredients. At the very least, try to use some thyme and dill.
- Pepper and salt
How to make Greek dressing – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this Greek dressing recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put all the ingredients into a jar. I grate the lemon zest directly into the jar with a fine Microplane style grater.
Step Two – Put the lid on tight. Shake well until the dressing is emulsified. Leave the dressing for about an hour to allow the flavours to infuse and blend.
The dressing is now ready to use, though you may want to transfer it to a jug or bottle using a funnel. This will make it easier to control quantities, as well as making less mess, when you need to pour.
Store your Greek dressing in the fridge but bring it out to come up to room temperature before serving, so any solidified oil melts, and the flavours can sing.
Serving suggestion
Shake your Greek style dressing well before serving and use at room temperature.
Use to dress salads, including green salads, the classic village salads and orzo or other pasta salads.
Variations
- Substitute lemon juice for the vinegar to make ladolemono, a classic Greek lemon dressing.
- Use fresh herbs. If you do this, use the dressing within two days rather than a week.
Storage
Fridge – Store your Greek dressing in the fridge for up to one week. (Beyond that, the lemon zest may deteriorate). Serve at room temperature, and shake before serving. The olive oil may solidify in the fridge.
Hints and tips
- The zested lemon will keep for up to a week in the fridge to use in other dishes. Alternatively, juice it and freeze the juice in an ice tray.
FAQs
Yes, it goes beautifully with a traditional village salad with feta.
Olive oil is everywhere in Greek cooking and the only authentic dressing oil.
Not so that you (or a breathalyser) would notice. All vinegar starts out with an alcohol base which is converted to acetic acid to make vinegar. Some of the flavours of that base are retained, which is why wine vinegar is different from malt vinegar (from ale) or cider vinegar, but there is little if any alcohol left.
Most culinary vinegar contains between 5% and 8% acetic acid (which started out as alcohol), so any traces of unconverted alcohol are absolutely minimal. If you are concerned, however, you can use lemon juice instead.
More salad dressing recipes
- Italian dressing – a delicious full-flavoured vinaigrette dressing
- Pesto dressing – perfect on a salad served with pizza
- Salad cream – the original British dressing
- Honey mustard dressing – mellow and full of flavour
- Sweet chilli dressing – piquant and delicious
- Explore more dips, dressings and sauces
Greek Dressing
Ingredients
- 1 tsp Greek seasoning (or a pinch each of dried oregano, thyme, rosemary and mint)
- 120 ml (0.5 cups) olive oil
- 60 ml (0.25 cups) red wine vinegar
- 1 tsp smooth Dijon mustard
- 2 tsp honey
- zest of one lemon
- pepper and salt
Instructions
- Put all the ingredients in a jar.120 ml olive oil, 60 ml red wine vinegar, 1 tsp smooth Dijon mustard, 2 tsp honey, zest of one lemon, 1 tsp Greek seasoning, pepper and salt
- Put the lid on and shake well to emulsify. Stand for an hour before using. Then store in the fridge for up to one week.
Notes
Storage
Fridge – Store your Greek dressing in the fridge for up to one week. (Beyond that, the lemon zest may deteriorate). Serve at room temperature, and shake before serving. The olive oil may solidify in the fridge.Hints and tips
- The zested lemon will keep for up to a week in the fridge to use in other dishes. Alternatively, juice it and freeze the juice in an ice tray.
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