It's one of the best Greek dressings for many uses and I have found plenty of meats, seafood, and sandwich recipes this goes perfectly with.
Keep a bottle in the refrigerator all the time for quick delicious dressing with so many uses.
I am sure you will come up with even more ideas than I did on your favorite freshly made spring and summer meals.
Whether you're grilling, using it over pasta, or just as a dipping sauce, this is perfect for just about anything you make.
Served in a sandwich with Homemade Pita Bread is another wonderful way to use this dressing!
Also if you love homemade sauces check out my 14 different kinds of dipping sauces for all kinds of meats like my Chicken Souvlaki and seafood.
Scroll down for my suggestions and a printable recipe card for all these yummy ideas.
Homemade Salad Dressing
I love homemade dressing, it's so much fresher, has no preservatives and you can adjust it to your taste buds!
I make several kinds of dipping sauces you may have tried before or my favorite pasta caprese salad or ranch dressing.
Once you make them all homemade you will never go back to bottled dressings again.
If you love Greek foods try my favorite chicken recipe with tzatziki sauce.
Ingredients for Greek Salad Dressing Recipe
scroll down to the recipe card for exact measurements
- freshly squeezed lemon juice
- dijon mustard
- honey
- garlic finely minced
- extra virgin olive oil
- red wine vinegar
- dried oregano
- pinch of thyme
- sea salt or kosher to taste
- a few twists of freshly cracked black pepper to taste
- Optional fresh mint leaves and lemon wedges
Tips:
- Serve at room temperature
- Store leftovers in the refrigerator
- Marinate meats for at least 3 hours
- Always cover the container mason jars work the best
- Use fresh herbs for the ingredients when possible for the dressing
- Always use a good grade olive oil Greek is the best for this recipe
- This recipe can be doubled
Things to Add to a Greek Salad
- Tomatoes very red, firm and ripe
- Cucumbers I always use seedless English
- Red onions chopped fine or sliced thin
- Kalamata Olives
- Green Bell peppers diced or sliced
- Dried oregano I use fresh or dried
- Kosher Salt or sea salt
- Extra Virgin Olive Oil I use Greek extra virgin olive oil it has a peppery taste to it.
- Red wine vinegar or white wine vinegar, I love using white balsamic vinegar also
- Creamy feta cheese, made from sheep's milk cut into chunks
- No lettuce or any leafy greens are in an original greek salad but the dressing is great on a regular salad
Optional:
Homemade Pita Bread toast points on the side
More Uses for This Greek Dressing:
- Basting meats on the grill
- Marinading lamb, pork tenderloin, chicken or seafood of any kind meats
- On your favorite tossed salad
- Drizzled over shredded meat sandwiches
- Burgers or adding the Greek tomato salad on top
- Tossed with cooked pasta for salads
- Making a Garlic white pizza using Pita bread with this dressing drizzled on the dough
- Drizzled on your favorite tortilla wraps or used to dip them in
Try Some of Our Other Favorite Salads
Avocado and Black Bean SaladPanzanella Salad
Italian Potato Salad
Butternut Squash Arugula Salad
Roasted Beet Salad
Watermelon Basil Salad
Avocado Chickpea Salad
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Easy To Make
This homemade house Greek Salad Dressing is the best to always have on hand, double the recipe, and you will always have it for barbecues, quick salads, and so many other uses.
It keeps fresh in the refrigerator for up to 3 months!
Just remember it's best served at room temperature and great over any kind of greens you like but don't just use it for salad it's wonderful on any grilled foods or sandwiches you make!
Yield: 1/2 cup
My House Greek Salad Dressing
This is one of the most versatile homemade Greek Salad dressings you will ever make. Great on salads, marinating meats and seafood, tossed with cooked pasta and so much more. A delicious sweet and tangy dressing that is the best ever!
Ingredients:
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2 cloves of garlic finely minced
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 2 tablespoons red wine vinegar, white vinegar or white balsamic vinegar
- 1 teaspoon dried oregano
- Pinch of thyme
- sea salt or kosher to taste
- a few twists of freshly cracked black pepper to taste
- Optional 1 teaspoon chopped fresh mint leaves
Instructions:
- For the Dressing/Marinade (this recipe can be doubled)
- Combine all the ingredients in a bowl except olive oil.
- Using a whisk, slowly stream in olive oil.
- You will see it thicken up a bit (emulsifying) while combining.
- Store in a mason jar with a tight lid in the refrigerator after using it.
- Always give the dressing jar a couple of shakes before serving and serve it at room temperature.
- For Greek Tomato Salad
- 4 medium tomatoes, preferably vine ripe, beefsteak or plum cut into wedges (grape tomatoes are fine also)
- 1 seedless cucumber ( I leave a little green on it for color)
- 1 green bell pepper diced or sliced or use pepperoncini jarred peppers
- 1 medium red onion diced fine
- Kalamata olives no pits
- Chunks of feta cheese
- Lemon Wedges optional
- Place in a bowl and toss with a few tablespoons or more of dressing to taste.
- Top with chunks of feta and lemon wedges on the side.
- Serve immediately with pita toasted points.
- Note: This dressing can be used as a marinade for lamb kabobs, pork tenderloin, chicken skewers, shrimp, or other kinds of seafood.
- The greek salad is great on top of your favorite freshly made lettuce salad, topped on burgers or meat sandwiches of any kind, or used to on pasta salads.
Calories
229
229
Fat (grams)
14
14
Sat. Fat (grams)
4
4
Carbs (grams)
9
9
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