The Pioneer Woman Tasty Kitchen
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Easy Homemade Greek Salad Dressing

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

My grandma’s recipe for the best Greek salad dressing!

Ingredients

  • 1 whole Large Garlic Clove, Finely Grated Or Pressed
  • 1 teaspoon Dried Oregano Leaves, Ground In Palm
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • ½ cups Extra Virgin Olive Oil
  • ¼ cups Fresh Lemon Juice

Preparation

In a glass jar or container with a tight fitting lid, grate in a clove of garlic. Then measure and add in the oregano, salt and black pepper.

Pour in the (strained) freshly squeezed lemon juice and olive oil.

Shake. Pour. Swoon.

Store salad dressing in the fridge. Pull the dressing out 10–15 minutes prior to using to warm it up if the oil solidifies or simply run the jar under warm tap water.

6 Comments

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Hayley Dawn on 5.28.2017

I love your dressing! I made a greek orzo salad and poured this over, it tasted like heaven. I loved it!

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Melissa | The Gourmet Gal on 1.8.2014

Laurie I made your dressing to use with my Greek Salsa Chicken recipe and it’s amazing! :)

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susanmcortes on 1.25.2011

i’ve had my greek salads with the above but also with beets and chickpeas (garbanzo beans), i always add them to mine when i make at home

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Laurie - Simply Scratch on 12.1.2010

I like my Greek salad with romaine lettuce and pickled beets, feta, kalamata olives, tomato, red onion and pepperocini {if you like the heat}… but you could also add canned artichoke hearts and cucumber too! :)

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ecourtney on 11.30.2010

What all do you put in your Greek salad? I’ve had it in restaurants but never made it myself, but love them!

3 Reviews

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Kelly on 8.30.2017

Delicious! I used a mortar and pestle on the oregano.

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Bonnie on 11.14.2011

This dressing was absolutely amazing! Ate it with salad and since there was so much left over, I even dipped some warm pita in it. Delicious!

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LadyInRed on 12.14.2010

Hi, Laurie. =) I made this the other day and really enjoyed it! It really needs to sit and let the flavors get to know each other before using: I wasn’t crazy about it when I first made it, but after a day or two in the fridge, it was absolutely PERFECT. I enjoyed “marinating” my tomatoes, cucumbers and peppers in it while I was making dinner, and tossing it with lettuce just before serving. I made a large bowl and actually ran out of salad (never happens b/c I always make lots!) at the dinnertable with company. Why? Oh, all the young kids actually liked it so much, they ate seconds before the adults got any(!!)…I had to do w/o that night so the others could enjoy. =)
The lemon balances the heavy oil perfectly and it’s a great dressing if you’re trying to eat more raw garlic…and avoid vinegar…TFS!

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