Greek Lemon Garlic Salad Dressing

Greek Salad Dressing
Greek Salad Dressing. Will Heap/Dorling Kindersley/Getty Images
Total Time 10 min
Prep 5 min, Cook 5 min
Yield 1 cup of salad dressing

Greek salad dressings are often made with red wine vinegar, but I'm also a fan of the lemon-based ones, especially with garlic. The garlic tends to mellow with time. If I'm going to use the dressing right away I usually use two cloves of garlic for a cup of dressing. But if it's going to be around longer, I use three or four cloves. In addition to salad, this dressing is a delicious addition to almost any vegetable, drizzled over fish or to marinate chicken or meats before grilling. It's a great way to get more healthful olive oil into your diet.


  • ¼ cup lemon juice, preferably fresh
  • ½ teaspoon salt
  • ground pepper to taste
  • 2 teaspoons Greek seasoning blend or Greek oregano
  • 1 teaspoon Dijon or brown mustard
  • 2 garlic cloves, finely grated, pressed or finely minced
  • ¾ cup olive oil (extra virgin preferred)


The easiest way to do this is in a glass jar (and then you have your storage container as well). I find that a clean jar that held a pound of peanut butter is a good size. If you don't have one, whisk in a bowl.

Combine all ingredients except olive oil (if you're using a jar, just shake with the lid on securely). Add olive oil. If you're using the jar put it all in at once and shake very well. If using a bowl, whisk while streaming in the olive oil.

The mustard will help it emulsify so it looks a bit creamy and not separated.

Taste. If it tastes too acidic (some lemons are more sour than others), just add a bit more olive oil. Of course, you can adjust salt and other seasonings to your taste.

Each tablespoon of dressing has a trace of carbohydrate (about a quarter of a gram) and 94 calories.

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