Greek Salad Dressing
from kristineskitchenblog.comThis Greek salad dressing is zesty, fresh and tangy - so much better than store-bought! It's quick and easy to make using everyday ingredients that you probably have in your kitchen right now. Use it on Greek salad, pasta salad and more!
Servings: 6 servings
Calories: 164kcal
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon Dijon mustard
- 2 small cloves garlic minced, or 1 large clove
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Combine all ingredients in a small bowl or in a jar with a lid. Whisk or shake until well combined.
- Once you’ve mixed all of the ingredients together, taste the dressing. You may want to add a bit more salt or pepper. If the dressing is too strong, you can add a little more olive oil. If you want a stronger flavor, add a bit more red wine vinegar or Dijon.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Storage: Store in the refrigerator for up to 2 weeks. The dressing will separate as it sits and the oil may solidify in the refrigerator. Let the dressing sit at room temperature until the oil melts and then shake or whisk to recombine the ingredients.
Nutrition
Serving: 2tablespoons | Calories: 164kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 103mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
