I can’t resist a good salad, and much of that comes from my mother’s lifelong habit of making a big green salad. She’s generous, funny, talented in the kitchen, and one of the kindest people I know. She cares for developmentally disabled adults, plays the piano beautifully, writes, and makes memorable meals—homemade pizza, lumpia, and a comforting hot chocolate among them.
There’s one small difference between us: my mom loves patchouli. She’s worn it for years and everyone in town could tell when a dollar had been near her. I, on the other hand, prefer scents that make you want to eat something—fresh, bright, edible aromas.
This Greek salad dressing fits that preference perfectly. It’s a classic, simple combination of fresh lemon juice, garlic, oregano, and extra virgin olive oil, with a touch of Dijon mustard to help emulsify the dressing. The aroma is vibrant and mouthwatering—exactly the sort of scent I’d gladly wear as a perfume.
Besides dressing a large green salad, this vinaigrette is excellent over grilled meats, fish, or gyros. It’s versatile and bright, and it keeps well in the refrigerator for several weeks when stored properly.
Cook’s Notes:
- Use fresh lemon juice. With so few ingredients, freshness matters and bottled lemon juice won’t provide the same bright flavor.
- Use fresh garlic, peeled and minced or pressed. Fresh garlic gives the dressing a clean, pungent bite that jarred garlic can’t match.
- I prefer dried oregano in this dressing; it has a concentrated, slightly retro flavor and seems to hold up better refrigerated. If you swap in fresh oregano, use about one-third of the dried amount to avoid overpowering the dressing.
- Dijon mustard acts as an emulsifier to help keep the oil and lemon from separating. You’ll still want to shake the dressing before each use, but the mustard helps it stay cohesive while you eat.
Greek Salad Dressing
Rebecca Lindamood
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Ingredients
- The juice of 2 whole lemons
- 1 cup extra virgin olive oil
- 2-3 large clove garlic peeled and minced or pressed
- 1 tablespoon dried oregano
- 1 teaspoon smooth Dijon mustard
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon cracked black pepper
Instructions
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Combine all ingredients in a jar with a tight-fitting lid and shake until blended, or whisk together in a bowl. Refrigerate covered until ready to use. Properly stored, the dressing will keep for up to 3 weeks in the refrigerator.
Important Note:
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Olive oil may solidify when chilled. If it does, let the jar sit at room temperature for 30 minutes or run the sealed jar under warm tap water to loosen it. Shake well before serving.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate values using the exact ingredients you use if you need precise nutrition data.
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