Greek Salad Dressing
Greek salad is the go-to salad for salad lovers. If you love having this, you must have the perfect Greek salad dressing to pair with it.
Equipment
- Food processor
- Glass jar with airtight lid (16 oz / 500ml)
- Measuring cups and spoons
Ingredients
- 1 cup extra virgin olive oil 240ml
- ½ cup white wine vinegar 120ml
- 4 cloves garlic peeled, about 20g
- 1 teaspoon granulated sugar 4g, or to taste
- 1 tablespoon fresh lemon juice 15ml
- ½ teaspoon Dijon mustard 2.5g
- 1 ½ teaspoons dried oregano
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon fine sea salt or ½ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Add the white wine vinegar, garlic, sugar, lemon juice, Dijon mustard, dried oregano, onion powder, dried thyme, salt, and black pepper to a food processor. Blend for 15–20 seconds until the garlic is finely minced and the mixture is well combined.½ cup white wine vinegar, 4 cloves garlic, 1 teaspoon granulated sugar, 1 tablespoon fresh lemon juice, ½ teaspoon Dijon mustard, 1 ½ teaspoons dried oregano, ½ teaspoon onion powder, ½ teaspoon dried thyme, 1 teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
- With the food processor running, pour the olive oil in a thin, steady stream through the feed tube. This should take about 30–45 seconds. The dressing will emulsify into a slightly thick, creamy consistency.1 cup extra virgin olive oil
- Stop the processor and taste the dressing. Adjust salt, sugar, or lemon juice to your preference. Transfer to a clean glass jar with an airtight lid. Store in the refrigerator for up to 3 weeks.
Notes
Storage: Keep in a sealed glass jar in the refrigerator for up to 3 weeks. Olive oil will solidify when cold — pull the jar out 5 minutes before using and shake well.
Make-Ahead: This dressing is designed for batch prep. Make a full recipe on Sunday and use it all week.
Substitutions: Red wine vinegar works in place of white wine vinegar for a slightly bolder flavour. Honey can replace the sugar at a 1:1 ratio. Fresh oregano can be used — triple the amount (1½ tablespoons fresh for 1½ teaspoons dried).
Freezing: Not recommended — the emulsion will break when thawed and will not re-emulsify properly.
Pro Tip: Pour the oil in the thinnest stream you can manage. If the emulsion breaks (you'll see oil separating), stop pouring, let the processor run for 10 seconds to recover, then resume the pour even more slowly.
Sugar Adjustment: One teaspoon of sugar will leave the dressing slightly acidic. If you would like to cut some of the acidity, add a ¼ teaspoon of sugar at a time until you reach your desired taste.
Nutrition
Serving: 1servingCalories: 397kcalCarbohydrates: 3gProtein: 0.3gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gSodium: 474mgPotassium: 35mgFiber: 0.4gSugar: 1gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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