Ina Garten Greek Salad Dressing Recipe

Ina Garten Greek Salad Dressing Recipe is a bright Mediterranean vinaigrette featuring fresh lemon juice and red wine vinegar. This healthy dressing uses dried oregano and Dijon mustard to create a bold, herbaceous coating for crisp vegetables or grilled meats.

The technique for this dressing relies on a proper emulsion. I learned that adding the oil in a slow, steady stream while whisking is the only way to stop it from separating immediately. If you just pour everything in at once, the oil will sit on top and won’t coat your salad leaves properly.

Dried oregano is the engine behind that specific Greek takeaway flavour. I’ve tried fresh herbs, but they don’t provide the same earthy punch that the dried stuff gives after it sits in the vinegar for a few minutes. This is my favourite way to bring a bit of sunshine to a simple bowl of chopped cucumbers and tomatoes.

Ina Garten Greek Salad Dressing Recipe Ingredients

• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1½ tbsp lemon juice
• 2 tbsp red wine vinegar
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 80ml (⅓ cup) extra virgin olive oil

How To Make Ina Garten Greek Salad Dressing

1. Mix the flavour base: In a small bowl or glass jar, whisk together the Dijon mustard, minced garlic, dried oregano, lemon juice, red wine vinegar, salt, and pepper until the salt has dissolved.
2. Emulsify the oil: Slowly pour the 80ml (⅓ cup) of olive oil into the bowl in a thin stream while whisking constantly until the mixture thickens and holds together. Alternatively, put all ingredients in a jar, screw the lid on tight, and shake it hard for 30 seconds.
3. Check the seasoning: Dip a piece of salad leaf into the dressing to taste it and add more salt, pepper, or a squeeze of lemon if the balance feels too sharp.
4. Serve or store: Use the dressing immediately or keep it in an airtight container in the fridge for up to 5 days.

Recipe Tips

Mellow the garlic. Let the minced garlic sit in the lemon juice and vinegar for five minutes before adding the oil to take away that sharp raw bite.

Use dried herbs. Stick to dried oregano rather than fresh because the dried leaves absorb the vinegar and release more concentrated flavour into the oil.

Keep it at room temperature. Take the dressing out of the fridge ten minutes before you need it so the olive oil can liquefy again.

Quality matters. Choose a peppery extra virgin olive oil for this recipe as it makes up a third of the volume and provides most of the flavour.

Shake before using. Always give the jar a good rattle right before pouring to make sure the mustard and vinegar haven’t settled at the bottom.

What To Serve With Greek Salad Dressing

This zesty dressing is best poured over a classic salad of cucumber, vine tomatoes, kalamata olives, and big blocks of feta cheese. It also works as a brilliant quick marinade for grilled chicken skewers or lamb chops.

Try stirring a few spoonfuls into a cold pasta salad with roasted red peppers and chickpeas for a fast lunch. It’s sharp enough to cut through the richness of grilled halloumi or fried pita bread croutons.

How To Store Greek Salad Dressing

Fridge

Keep the dressing in a clean glass jar with a tight lid for up to 5 days. The olive oil will likely solidify in the cold, which is normal and doesn’t mean it has gone off.

Reheat

Do not heat this dressing as it will ruin the fresh lemon flavour and cause the oil to break. Leave it on the kitchen counter for 15 minutes to reach room temperature, then shake it vigorously to bring the emulsion back together.

Freeze

Freezing is not recommended for this vinaigrette. The texture of the garlic and the balance of the citrus change once thawed, making it taste flat.

Ina Garten Greek Salad Dressing Recipe Nutrition Facts

Per serving (1 of 4): Calories: 165, Protein: 0.2g, Fat: 18g, Carbohydrates: 1.2g, Sugar: 0.5g, Sodium: 290mg. Estimated. May vary based on ingredients and cooking methods.

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