Greek Dressing

Makes 4 servings. 10 minute cook time.

Goes great on, you guessed it, greek salad.


  • ¼ cup lemon juice (ideally freshly squeezed)

  • 2 tsp red wine vinegar

  • 2 cloves garlic, crushed

  • 1 tbsp oregano leaves, freshly chopped

  • ½ tsp dijon mustard

  • pinch of sea salt

  • pinch of black pepper, freshly cracked

  • ½ cup extra virgin olive oil (use the good stuff)


  1. In a bowl, whisk together the lemon juice, red wine vinegar, garlic, oregano, dijon mustard, salt and pepper. Slowly whisk in the olive oil. Serve immediately or store, covered, in fridge for up to 5 days (Give a good whisk before serving to reincorporate any separated oil).

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook Greek Dressing recipe (p. 247)