Greek Salad Dressing

Greek Salad Dressing

Chad’s favorite dressing lately is oil and vinegar, so I am always on the lookout for variations. I found a recipe for this Greek vinaigrette at Elly Says Opa and thought it would be perfect for the both of us. It is oil and vinegar based for Chad, but still has a touch of creaminess. As an added bonus, she uses Greek yogurt in her recipe instead of mayonnaise, so it is not too thick. I added two tablespoons, but you are welcome to add more or less based on your preference. I generally mix my salad dressing in the OXO Good Grips Salad Dressing Shaker, Blackshown below. It allows me to mix, store, and serve all from the same container.


I used romaine lettuce, cucumbers, grape tomatoes, and red onions for my salad, because they were in my CSA box this week. To make the salad truly authentic (Horiatiki- Village Salad), use tomatoes, cucumbers, red onions, bell peppers, olives, and feta cheese. It traditionally doesn’t have lettuce. The fresher the ingredients, the better the salad will be.

Greek Salad Dressing

Prep Time: 5 minutes

2/3 cup

Greek Salad Dressing


2 cloves garlic, finely minced

1/4 cup red wine vinegar

2 tablespoons Greek yogurt (plain)

1 teaspoon dried oregano

1/3 cup extra virgin olive oil

salt and pepper to taste

Finely mince the garlic and add to a small bowl. Whisk in the red wine vinegar, Greek yogurt, and oregano. Continue whisking as you add the olive oil. Season with salt and pepper. Refrigerate for at least 1-2 hours to let the flavors blend.

Adapted from Elly Says Opa

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