Sandra Ina Garten Greek Salad Dressing Recipe is a Mediterranean condiment using sharp lemon juice, red wine vinegar, and dried oregano. This quick dressing combines extra virgin olive oil and Dijon mustard into a tangy base for salads or marinades.
If you do nothing else, let the minced garlic soak in the vinegar for five minutes before you add the oil. That’s the difference between a harsh, biting garlic flavour and one that tastes mellow and balanced. I learned this trick after making several batches that were a bit too sharp for a fresh salad.
The mustard is doing more work than you’d think in this jar. Without it, the oil and vinegar will split within seconds no matter how hard you shake them. I’ve tried a few versions of this recipe and this one from Ina is the one I keep going back to because the dried oregano gives a classic herbal punch that fresh leaves just cannot match.
Ina Garten Greek Salad Dressing Recipe Ingredients
- 1 tsp Dijon mustard
- 1 large garlic clove, minced
- 1 tsp dried oregano
- 1 1/2 tbsp freshly squeezed lemon juice
- 2 tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 80ml (3fl oz) extra virgin olive oil
How To Make Ina Garten Greek Salad Dressing Recipe
- Mix flavour base: Whisk the Dijon mustard, minced garlic, dried oregano, lemon juice, red wine vinegar, salt, and pepper together in a small bowl until the salt dissolves. Use a fork or small whisk to break up the mustard lumps so the liquid looks uniform and dark red.
- Emulsify the dressing: Pour the olive oil into the bowl in a slow stream whilst whisking constantly until the mixture thickens and turns opaque. Pour everything into a glass jar and tighten the lid if you prefer to shake it until it holds together.
- Adjust to taste: Dip a piece of lettuce or cucumber into the liquid and check the levels of salt and acid. Add a tiny splash more lemon juice if it feels too oily or a pinch of pepper if it lacks bite.
- Serve or store: Pour the finished dressing over your vegetables immediately or place the jar in the fridge for later. Give the jar a hard shake for thirty seconds before you use it to bring the oil back into the mixture.
Recipe Tips
Use dried oregano specifically. This dried herb has a more concentrated, earthy flavour that stands up to the vinegar better than fresh leaves. Rub the dried herbs between your palms as you drop them in to release the oils.
Pick a fruity oil. Extra virgin olive oil is the main part of this recipe so use one that tastes good on its own. Avoid using light olive oil or vegetable oil as they won’t give the dressing any character.
Mellow the garlic bite. Soak the minced garlic in the lemon juice and vinegar for at least five minutes before mixing. This softens the raw edge of the garlic so it does not overpower the other parts.
Double the batch easily. This recipe scales up without any issues if you need to dress a large pasta salad for a crowd. Store the extra in a clean glass jar in the fridge for a quick lunch later in the week.
Shake before every use. The oil will naturally rise to the top as the jar sits in the cold fridge. Whisk it or shake it hard until the liquid looks creamy and well mixed again.
What To Serve With Greek Salad Dressing
This tangy liquid is the natural choice for a bowl of chopped cucumbers, vine tomatoes, kalamata olives, and cubes of salty feta. It also works as a sharp marinade for chicken skewers or lamb chops before they hit the grill.
Pour it over a cold pasta salad or a roasted vegetable bowl with quinoa and chickpeas. Drizzle some into a toasted pita wrap filled with grilled halloumi and crunchy rocket for a bright finish.
How To Store Greek Salad Dressing
Fridge
Keep the dressing in a sealed glass jar or airtight container for up to 5 days. The olive oil might go solid in the cold so take it out ten minutes before you need it.
Reheat
Do not heat this dressing as it will ruin the fresh lemon and raw oil flavour. If the oil has solidified, let the jar sit at room temperature until it turns back into a liquid.
Freeze
Freezing is not recommended for this type of oil-based dressing. The emulsion will break completely when it thaws and the garlic and oregano will lose their punchy scent.
Ina Garten Greek Salad Dressing Recipe Nutrition Facts
Per serving (1 of 4):
- Calories: 120
- Protein: 0g
- Fat: 13g
- Carbohydrates: 1g
- Sugar: 0g
- Sodium: 150mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but the Dijon mustard acts as a binder to keep the oil and vinegar mixed, so the dressing will separate much faster without it.
Yes, all the ingredients used in the Ina Garten Greek Salad Dressing Recipe are naturally free from gluten.
Yes, you can swap the red wine vinegar for white, although the finished flavour will be much lighter and less traditional.
Ina Garten Greek Salad Dressing Recipe
Description
A bright Mediterranean dressing with lemon, red wine vinegar, and oregano that emulsifies into a thick herbal coating.
Ingredients
Instructions
- Whisk the mustard, garlic, oregano, lemon juice, vinegar, salt, and pepper in a bowl.
- Pour in the olive oil slowly while whisking hard to create a thick emulsion.
- Taste a small amount and add more lemon or salt if needed.
- Use the dressing immediately or store in a jar and shake before serving.
