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.
Ingredients
- 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
Instructions
- **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.
