This Greek salad dressing is perfectly tangy and my go-to salad dressing that I ALWAYS have in my fridge. I love making my own salad dressings because I know exactly what’s going in them and they taste so much better than anything store-bought. I also like to make a big batch because it takes the same amount of time to make it for one serving as it does for 20. I have found that by having homemade salad dressing already made, I am so much more likely to make a salad with my dinner. Homemade salad dressing will keep in the fridge for a few weeks.
- 1 clove garlic finely minced
- ½ cup red wine vinegar
- 3 tbsp fresh-squeezed lemon juice
- 1 tsp Dijon mustard
- 1 ½ tsp dried oregano
- 1 tsp salt
- Freshly ground black pepper to taste
- 1 cup extra-virgin olive oil
**You can use a small blender, like a magic bullet for this, or you can use a bowl and a whisk.**
Put all the ingredients (EXCEPT FOR THE OIL) into a bowl, whisking until they are combined.
Slowly add the oil as you continue whisking, until the dressing is emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. If using a small blender, you can use the same process as above.
Store salad dressing in a container with a tight fitting lid (I like to use a mason jar). Allow to come to room temperature and shake well before using.