Homemade Greek Dressing
A bright, garlicky Greek dressing made with fresh oregano, lemon juice, and avocado oil that comes together in minutes. It's fresher and more flavorful than bottled versions and works on any salad.
A bright, garlicky Greek dressing made with fresh oregano, lemon juice, and avocado oil that comes together in minutes. It's fresher and more flavorful than bottled versions and works on any salad.
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In a wide-mouth mason jar, combine garlic, Dijon mustard, fresh oregano, lemon juice, and avocado oil.
Season with salt and pepper to taste.
Using an immersion blender, blend the ingredients until the dressing is smooth and emulsified.
Serve immediately or store in a sealed jar in the refrigerator for up to a few days.
Store in an airtight glass jar in the refrigerator for up to 5 days; shake well before each use as the oil and lemon juice separate.
Yes. Store in an airtight jar in the refrigerator for up to 5 days. Shake well before using, as the oil and lemon juice will separate.
Avocado oil or extra-virgin olive oil both work well. Avocado oil has a milder flavor; olive oil adds a more traditional Greek taste.
Yes, but use only 2 teaspoons dried oregano since it's more concentrated than fresh. The flavor will be slightly different but still delicious.
Whisk the garlic, mustard, lemon juice, salt, and pepper together first, then slowly drizzle in the oil while whisking constantly to create an emulsion.
Use it on Greek salads with tomatoes and cucumbers, green salads, grain bowls, or roasted vegetable platters.
