Whip up this homemade Greek salad dressing recipe in no time and take your Greek salad to the next level! Ladolemono, as it’s called in Greece, is full of flavor, tangy, and fresh!
Have you ever had a Greek salad and wondered what makes it so irresistibly tasty? Well, the secret lies in the dressing!
Greek salad dressing is a harmonious blend of tangy, savory, and herby flavors that perfectly complement the fresh ingredients in a Greek salad. Made with fresh lemon juice, it’s fresher and lighter than most salad dressings. In Greece, it’s also called Ladolemono, which means no more than Olive Oil & Lemon Dressing.
Making this Greek Vinaigrette at home is a game-changer. It’s fresher, tastier, and healthier than store-bought versions. Plus, it’s so easy to whip up in just 5 minutes. Store-bought versions often contain sunflower oil instead of olive oil (because it’s cheaper) and are filled with unnecessary additives like thickeners and acidity regulators.
Ingredients
See recipe card for quantities.
- Olive Oil: Extra virgin olive oil adds mild sharpness and a lot of flavor to the dressing.
- Red Wine Vinegar & Fresh Lemon Juice: The mix will do it. Add freshness and a tangy touch.
- Dried Oregano: A must in Greek Vinaigrette!
- Garlic: Brings a unique, pungent flavor that enhances the overall taste of the dressing. I highly recommend using a fresh garlic clove, however, garlic powder would do it too.
- Sea Salt & Freshly Cracked Black Pepper: To taste!
Tips
- Quality Ingredients: Since this dressing has such simple ingredients, using high-quality olive oil and fresh lemon juice can make a big difference.
- Adjust to Taste: Feel free to tweak the proportions to suit your taste. Like it tangier? Add more lemon juice. While the authentic Greek Salad Dressing recipe doesn’t contain Dijon mustard and honey, most people add it to the Greek dressing.
- Marinate for Flavor: Let the dressing sit for at least 15 minutes before using it. This allows the flavors to meld together beautifully.
- Make-Ahead: Store the dressing in a mason jar in the fridge, and you’ll have a delicious homemade salad dressing ready to enjoy for up to one week.
How To Use It
- The classic way with Greek Salad: Fresh tomatoes, cucumbers, red onion, feta cheese, kalamata olives, bell peppers, and capers.
- With Greek Pasta Salad, Greek Chickpea Salad, Greek Quinoa Salad, or Potato Salad
- Drizzle over roasted potatoes, vegetables, or grain bowls
- Use as marinade for grilled vegetables, chicken, or seafood
- Add a zesty touch to your sandwiches and wraps by using it as a spread.
While this dressing pairs beautifully with many dishes, I find it doesn’t complement lettuce salads as well. It shines with salads featuring watery vegetables like tomatoes and cucumbers, but its tanginess can overwhelm delicate greens. Of course, this is just my preference! If you’re looking for dressings that are better suited for green salads, check out the recipes below.
More Homemade Salad Dressings
If you make this recipe, I’d love for you to give it a star rating ★ below.
Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support!
📖 Recipe
Greek Salad Dressing
Click on the stars to leave a vote!
Save This Recipe! 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tbsp lemon juice
- 1 small clove garlic minced or grated
- 1 tsp dried oregano
- ½ – 1 tsp salt
- ½ tsp black pepper
Instructions
- Add all ingredients to a measuring cup or bowl and whisk until well combined. You can also use a mason jar, add all the ingredients, screw on the lid, and shake vigorously. → I like to blend mine with an immersion blender to make it more creamy.
- If you’re not using it immediately, store the Greek salad dressing in a mason jar in the fridge.
Notes
- Garlic lovers can use more garlic, you can also substitute fresh garlic with garlic powder.
- Keeps fresh for up to one week in the fridge.
Comments
No Comments