Greek Salad Dressing

A Creamy Emulsified Greek Dressing You’ll Want To Put On Everything

Purists will scoff, but I personally am lukewarm on the traditional horiatiki which is basically large pieces of hacked up vegetables with oil and vinegar. I grew up in New York and I am not afraid to say I love a huge Greek Diner Style Salad with crisp romaine lettuce, cucumbers, tomatoes, olives, feta and dolmas, in a creamy Greek Style Dressing. In fact, once I learned that I could buy dolmas at the supermarket, my whole world changed! I now make lettuce based Greek Diner style salads all the time, drizzled generously with this dressing. This Greek Salad Recipe makes a little more than 2 cups of dressing, which is a good thing because you will want to pour it on everything.

A Note About Making a Large Batch of Greek Salad Dressing

If you have my cookbook, you may notice that this dressing is slightly different from the version printed there. In order to improve the stability and longevity of the dressing when I make a large batch of this longtime favorite, I’ve started adding just a teeny bit of Dijon and increasing the garlic a little. The difference in flavor is practically imperceptible, and there’s absolutely nothing wrong with the original version.

Here is the Greek Salad Dressing Recipe:

• 4 tbsp lemon juice
• 4 tbsp red wine vinegar
• 1 tbsp capers
• 4 garlic cloves
• 1 tsp Dijon mustard
• 1 tbsp honey
• 1 1/3 cups neutral flavored oil like avocado or grapeseed
• 1/4 cup olive oil 
• 1 tsp dried oregano 
• black pepper 
• Kosher Salt

Using a top loading blender, or an immersion blender and carafe, blend together the lemon juice, red wine vinegar, capers, garlic, Dijon and honey until smooth. With the blender motor running, slowly drizzle in the neutral oil, then the olive oil until emulsified. Stir in the oregano, pepper, and salt.