Greek Salad Dressing & Greek Salad is tangy lemon and herbs mixed with vinegar, oil, and sweet honey mustard drizzled on top of a bed of greens with feta, tomato, onion, and Kalamata olives. I like to make a big bowl of this on Sunday and eat it all week!
Greek Salad Dressing
Greek Salad Dressing is the perfect salad dressing recipe, made with olive oil, lemons, vinegar, honey mustard, and seasoning. It’s a lighter recipe, just in time for the super bowl recovery! Because if you’re anything like me, you have a serious wings-and-nachos hangover right about now.
This pairs perfectly with grilled chicken, or just by itself. You can add more or less of any of the salad toppings to suit your taste, or even get creative, because the real winner in this recipe is the greek salad dressing.
How can you use Greek Salad Dressing?
And while we’re on the subject of greek salad dressing, it’s amazingly versatile. I dip veggies into it, drizzle it on wraps, and even marinate chicken in it before hitting the grill. It works on pretty much anything, especially if you’re a herb lover like me!
This one’s got all of the good herbs (because, you know, there’s a hierarchy when it comes to herbs. At least in my mind, there is…). Oregano (the king of all the herbs), then parsley, then basil. Finally, some flavorful garlic, and some honey mustard to add a really nice sweet tang to it. Top it off with some lemon juice, and you’ve got the makings of a truly tasty greek salad dressing.
How To Make Greek Salad Dressing
Greek Salad Dressing is so insanely easy to make, that you’ll wonder where it’s been all your life. Add all of the ingredients to a salad dressing bottle, close the lid, and shake it up. Then, when you’re ready to use it later, shake it up again.
That’s it. Difficult, I know. But I think we’ll make it through this, together.
If you’re making this with fresh herbs, I’d throw this in the food processor or use the immersion blender to make sure it’s chopped fine.
How to Make Greek Salad
Now, let’s get down to this greek salad here. It’s really, really simple to make, and will take you no time at all. All I did was chop up some romaine lettuce, and topped it with a handful of feta, some chopped up tomato, red onion slices, and another handful of pitted Kalamata olives.
There are other things you could add to a greek salad, but I picked a handful of my favorite toppings.
Also, when you decide to impulse-buy feta cheese from Costco, you have to come up with some good recipes for it!
How long does homemade Greek Salad Dressing last?
Homemade greek salad dressing will keep refrigerated for up to 2 weeks. I don’t recommend freezing this dressing, because of the fats in the oil.
You definitely have to shake this greek salad dressing pretty well before using. The two biggest ingredients in the dressing are olive oil and apple cider vinegar.
And if you’ve every heard the old saying, “They’re like oil and vinegar!” It’s because of what you’re seeing right here. It separates, leaving some nice layers in the dressing. Which is quickly fixed with an easy shake, so try to get a salad dressing bottle with a lid!
On another note, when you see this oil and vinegar separating here, you can feel good knowing you’re eating something natural without a ton of added ingredients. When it comes to healthy foods, homemade is the way to go!
More Salad Dressing and Salad Recipes
- Orange Strawberry Salad Dressing & Spring Salad
- Mediterranean Quinoa Salad
- Simple Cucumber Tomato Salad
And if you’re really in the salad mood, you might also like this Grilled Chicken Salad & Thai Peanut Dressing. It’s another one of my dinnertime favorites!
Tips for Making Greek Salad Dressing
- I like to use dried herbs because I always have them in my pantry and it doesn’t require extra shopping. But you can use super fresh herbs, or a combo of the two.
- I usually double the recipe, and use the leftovers to marinate chicken. Or, it lives in my refrigerator until I’m in the salad mood. Or the dipping mood, or the salad wrap mood…
- I know it’s easy to use bottled lemon juice, but try to use fresh lemons when making this. There is a flavor difference!
- I like to use apple cider vinegar, but you can use white or balsamic vinegar if that is what you have. I’ve also tried red wine, but it reminds me of a sandwich.
And now that I’ve topped my salad, I can get back to thinking about what to do with the rest of the dressing that I made. Feel free to add more or less of the greek salad dressing to your salad.
The possibilities are endless!
Best Greek Salad Dressing & Greek Salad is tangy lemon and herbs mixed with vinegar, oil, and sweet honey mustard drizzled on top of a bed of greens with feta, tomato, onion, and kalamata olives. I like to make a big bowl of this on Sunday and eat it all week!
- 1/2 cup extra virgin olive oil
- 1/2 cup apple cider vinegar
- 1 medium lemon juice only
- 1 1/2 tsp garlic powder
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1 tsp honey mustard
- 1 tsp parsley
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
Whisk all ingredients together. Pour into salad dressing bottle and serve over your favorite greek salad.
*Suggested greek salad: Romaine lettuce with assorted toppings such as kalamata olives, feta cheese, tomato, and red onion.**