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A close-up shot of a sealed airtight container filled with the freshly made keto Greek vinaigrette on the white marble cooktop. A sprinkle of dried oregano sits on top as a garnish, indicating its rich Mediterranean flavor, ready for storage and future use.

Greek Salad Dressing Recipe

This simple Greek salad dressing, made with olive oil, red wine vinegar, and garlic, brings bright, tangy flavors to any dish. Perfect for salads, grilled veggies, and Mediterranean-inspired meals.
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Prep Time 5 minutes
Total Time 5 minutes
Course Dressing
Cuisine Mediterranean
Servings 8
Calories 127 kcal

Equipment

  • Measuring spoons
  • Whisk or fork
  • Small mixing bowl

Ingredients
  

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove minced
  • ½ teaspoon dried oregano more for sprinkling
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • Freshly ground black pepper

Instructions
 

  • In a small mixing bowl, combine the olive oil, red wine vinegar, and Dijon mustard.
    A close-up shot of a glass mixing bowl on a white marble cooktop, with golden extra-virgin olive oil and deep red wine vinegar being poured in. A small whisk rests on the side, ready to combine the ingredients into a flavorful vinaigrette.
  • Add the minced garlic, dried oregano, sea salt, and black pepper.
    A close-up shot of minced garlic, dried oregano, sea salt, and freshly ground black pepper being sprinkled into the glass mixing bowl on the white marble cooktop. The aromatic seasonings enhance the vinaigrette with bold Mediterranean flavors.
  • Whisk all ingredients together until well combined.
    A close-up shot of a spoon adding ¼ teaspoon of creamy Dijon mustard into the glass mixing bowl on the white marble cooktop, bringing a tangy and slightly spicy depth to the Greek salad dressing.
  • Taste and adjust seasoning if necessary, adding more salt, pepper, or oregano.
    A close-up shot of a small whisk actively stirring the ingredients in the glass mixing bowl on the white marble cooktop, blending the olive oil, vinegar, seasonings, and mustard into a smooth and well-emulsified vinaigrette.
  • Drizzle over your favorite salad or store in an airtight container for later use.
  • Optional: Sprinkle extra oregano on top for garnish.
  • Enjoy fresh or refrigerate for up to a week.
    A close-up shot of a sealed airtight container filled with the freshly made keto Greek vinaigrette on the white marble cooktop. A sprinkle of dried oregano sits on top as a garnish, indicating its rich Mediterranean flavor, ready for storage and future use.