How to Make Greek Dressing From Scratch

Updated on April 28, 2018
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Jan has been cooking and writing about food for over twenty years and has cooked on multiple television stations, including Food Network.

I love the bright, clean flavors of this simple homemade Greek vinaigrette made from scratch. We use it on tossed salads or to dress power bowls, or to drizzle over fresh chopped vegetables for an easy, quick side.
I love the bright, clean flavors of this simple homemade Greek vinaigrette made from scratch. We use it on tossed salads or to dress power bowls, or to drizzle over fresh chopped vegetables for an easy, quick side.

Tasting the Mediterranean Is Perhaps Easier Than You Think

I love making homemade vinaigrette. We almost never buy bottled dressing anymore, since making it from scratch, fresh whenever we want it, is so easy. We can customize the flavors and seasonings however we want, making dressing that the whole family loves.

This Greek dressing is one of the favorites. Even my pickiest eaters love it, which means getting loads of fresh veggies into them is far easier. I love watching the kids happily munching on loads of salad, leafy greens and fresh veggies. This dressing also takes only a few moments to put together, which makes throwing together fresh foods for them easy peasy.

Even better, this dressing forms the base for Greek power bowls - a big layered salad jam packed with fresh vegetables, beans, feta and diced chicken, making a full dinner lightning fast. Give it a try - you'll love the results!

Ingredients

  • 1/2 cup good olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh feta cheese, crumbled
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons fresh oregano
  • 1-2 cloves fresh garlic, minced

A note: use good olive oil, but don't worry too much about it being extra virgin. I rarely use it unless I use it to finish a dish on its own. Good olive oil is fine—especially since you're adding a lot of strong flavors to it. Extra virgin olive oil would be wasted—save the money for something else where it will count.

Directions

  1. Add olive oil to a mason jar or other container with a tight fitting lid.
  2. Add red wine vinegar and lemon juice. Pour in salt, pepper, oregano and garlic. If serving immediately, go ahead and add the feta cheese. If making this dressing ahead, you can wait until the last minute to add the feta. The red wine vinegar will discolor the feta cheese if it sits. It won't affect the flavor, but it gets a bit ugly. Ok - to tell on myself - I don't care and just throw it in whenever. But if you want to preserve the pretty white color, hold off.
  3. Pop the lid on the container and shake it - really go to town on it. This will emulsify the oil and vinegar and lemon juice, helping the dressing to come together and allowing it to cling better to the leafy greens or fresh vegetables when you serve.
  4. That's it! Serve and enjoy!

Start with Olive Oil and Red Wine Vinegar

Use good olive oil, but it doesn't need to be extra virgin. I pick a good, full bodied olive oil and add red wine vinegar to form the base of the vinaigrette.
Use good olive oil, but it doesn't need to be extra virgin. I pick a good, full bodied olive oil and add red wine vinegar to form the base of the vinaigrette.

Lemon Juice for Flavor

Red wine vinegar is a bit much on it's own, so round out the acidity component of this dressing with a little fresh lemon juice. The two different acids compliment each other beautifully.
Red wine vinegar is a bit much on it's own, so round out the acidity component of this dressing with a little fresh lemon juice. The two different acids compliment each other beautifully.

Fresh Feta Cheese

I love the tang of fresh feta cheese and use it in all kinds of dishes. Just a tablespoon or so is all this recipe needs. If you're going to make this dressing ahead of time, wait to add the feta until the last minute to preserve the color.
I love the tang of fresh feta cheese and use it in all kinds of dishes. Just a tablespoon or so is all this recipe needs. If you're going to make this dressing ahead of time, wait to add the feta until the last minute to preserve the color.

Just a few Seasonings

Kosher salt, black pepper and oregano are all the seasonings this classic vinaigrette need.
Kosher salt, black pepper and oregano are all the seasonings this classic vinaigrette need.

1-2 Cloves Minced Garlic

Add a little freshly minced garlic to round out the flavor profile of the dressing. It's fabulous with fresh vegetables or leafy greens, and gorgeous against the rich olive oil.
Add a little freshly minced garlic to round out the flavor profile of the dressing. It's fabulous with fresh vegetables or leafy greens, and gorgeous against the rich olive oil.

Shake Vigorously!

Pop a lid on the container and shake the fire out of it - really go to town. This will help emulsify the dressing and hold it so it will coat your greens or vegetables.
Pop a lid on the container and shake the fire out of it - really go to town. This will help emulsify the dressing and hold it so it will coat your greens or vegetables.

Ready to Go!

You can stash the dressing in the fridge for up to several days if you want to make it ahead - just give it a good hard shake again before serving. The olive oil could solidify in the fridge, but it will liquefy as it comes to room temperature.
You can stash the dressing in the fridge for up to several days if you want to make it ahead - just give it a good hard shake again before serving. The olive oil could solidify in the fridge, but it will liquefy as it comes to room temperature.

Check out the Quick Tutorial

Use your Homemade Dressing for these Incredible Greek Power Bowls!

Questions & Answers

    © 2018 Jan Charles

    Comments

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      • Margie Lynn profile image

        Southern Accents 

        4 months ago from the USA

        Yummy, I love your cooking girl! Keep them coming! Thanks for sharing Jan!

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