Authentic Greek salad dressing in 5 minutes: olive oil, red wine vinegar, lemon, garlic, and oregano. A ladolemono-style vinaigrette for salads and more.
Ingredients
- 1/2 cup (120ml) robust extra virgin olive oil
- 3 tablespoons (45ml) red wine vinegar
- 1 tablespoon (15ml) fresh lemon juice
- 1 small garlic clove, finely grated
- 1 1/2 teaspoons dried Greek oregano
- 1/2 teaspoon Dijon mustard (optional, for a creamier emulsion)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Method
- In a small bowl or a jar with a tight lid, combine the red wine vinegar, lemon juice, grated garlic, Dijon (if using), salt, and pepper. Crush the oregano between your fingertips as you add it to wake up its aroma.
- Whisking constantly, drizzle in the olive oil in a thin, steady stream until the dressing is emulsified and slightly thickened — or seal the jar and shake hard for 20 seconds.
- Taste on a piece of cucumber or a leaf of lettuce, then adjust the salt or add another splash of vinegar to sharpen it.
- Use immediately, or refrigerate in the sealed jar for up to 1 week. The oil will thicken and separate in the fridge — let it sit at room temperature for 15 minutes and shake again before using.
- For a classic horiatiki, spoon the dressing generously over tomatoes, cucumber, onion, olives, and a slab of feta rather than tossing — the Greek way.
Cook's note
With only a handful of ingredients, the oil carries this dressing, so this is the moment for your best bottle. A robust, unfiltered EVOO like Elaios brings the peppery bite and grassy aroma that make a Greek salad taste like Greece. Makes about 3/4 cup — enough for two large salads.
Make it with single-estate Greek olive oil.
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