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Greek Salad Dressing

  • Author: Katie Kimball


  • 2 Tbs. red wine vinegar
  • 1 squirt Dijon mustard
  • 1/2 c. extra virgin olive oil (EVOO)
  • 1/21 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1/4 tsp. pepper
  • 1/2 tsp. oregano
  • 1/4 tsp. marjoram
  • 1 clove crushed garlic
  • 1 tsp. lemon juice


  1. Mix in order with a whisk.
  2. Serve with Feta cheese over salad greens.
  3. Can keep at room temperature.
  4. (The feta makes it definitively Greek. If you were serving all the dressing at once or within a day or two, you could add the feta to the oil and refrigerate. I wanted shelf stability, so the feta went into the salad itself.


For a Festive Holiday Salad:

Romaine and spinach, washed and torn

Firm red apple, chopped in bite-sized pieces

Dried cranberries


Crispy walnuts

Feta cheese

(I’m thinking chopped red onion would be a great accompaniment, although not for the weak of heart)

Top with Greek Dressing