Greek Salad Dressing
My strategy for eating more salad? Shake up a really good salad dressing. This garlicky, herby vinaigrette was born from my love of Greek salad and our Mediterranean chopped salad (one of my all-time favorite recipes). It has a bright flavor and just the right amount of tang from a combo of red wine vinegar and lemon juice. And it’s thick enough to coat all the veggies on your plate without feeling heavy. Best of all, you can mix it together in less than five minutes.
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)
- 1 clove garlic, minced
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- Whisk 1/3 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon black pepper together in a medium bowl until combined and emulsified. (Alternatively, place in a medium jar, seal, and shake to combine.)