Greek Salad Dressing

Whisk a tangy oregano vinaigrette with lemon, garlic, and Dijon mustard for crisp salads, grain bowls, and roasted vegetables.

Prep: 10 min · Cook: 0 min · Yield: 12 · Method: No-Cook

Ingredients

• 0.5 cup extra-virgin olive oil
• 0.25 cup red wine vinegar
• 1 medium lemon
• 1 clove garlic
• 1 teaspoon dried oregano
• 1 teaspoon dijon mustard
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Finely grate the garlic into a small bowl. Zest the lemon, then squeeze in 2 tablespoons of lemon juice. (about 3 min)
2. Whisk in the red wine vinegar, oregano, Dijon mustard, salt, and black pepper until combined. (about 2 min)
3. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and lightly emulsified. (about 3 min)
4. Taste and adjust the salt, pepper, or lemon juice as needed. Use immediately, or cover and refrigerate for up to 1 week; whisk or shake before serving. (about 2 min)