Homemade Greek salad dressing & marinade is a five-minute vinaigrette: red wine vinegar, lemon, garlic, Dijon, and crumbled feta whirled smooth. It dresses salads and doubles as a marinade for chicken or fish. A 2-tablespoon serving is just 0.5 g net carbs.
Tired of bland, store-bought dressings? This vibrant, homemade Greek Salad Dressing is about to become your new go-to! In just five minutes, you can create a zesty, flavor-packed vinaigrette that’s perfect for crisp salads. But its magic doesn’t stop there. This dressing doubles as an incredible marinade for chicken or fish, making it a true kitchen workhorse. I’ll even share my favorite freezer-meal hack that makes weeknight dinners an absolute breeze. Get ready to elevate your meals with this simple, delicious recipe!
Ingredients
• 1 cup / 240 ml light olive oil or avocado oil
• ½ cup / 120 ml (4.1 fl oz) red wine vinegar
• Juice of 1 small lemon, about 2 tablespoons / 30 ml (1 fl oz)
• 4 cloves garlic, minced
• 1 tablespoon / 15 ml (0.5 fl oz) Dijon mustard
• ½ teaspoon / 2.5 g (0.09 oz) sea salt
• ¼ teaspoon / 0.5 g (0.02 oz) ground black pepper
• ¼ cup / 35 g (1.23 oz) crumbled feta cheese
Instructions
1. Directions
2. Place the oil, vinegar, lemon juice, garlic, Dijon mustard, salt, and pepper in a blender or food processor.
3. Pulse on high for 30-60 seconds, or until the dressing is smooth and well combined.
4. Pour the dressing into a jar or airtight container and stir in the crumbled feta cheese.
5. Store in the refrigerator for up to 2 weeks. Shake well before each use.
Nutritional Information
• Yields: 2 cups (480 ml)
• Serving Size: 2 tablespoons
• Calories: 129
• Fat: 14 g
• Protein: 4 g
• Total Carbs: 0.5 g (0.02 oz)
• Dietary Fiber: 0 g
• Net Carbs: 0.5 g (0.02 oz)
Pro Tips
• For an extra briny kick, stir in 2 tablespoons (30 ml / 1 fl oz) of finely chopped Kalamata olives along with the feta cheese.
• Create a simple freezer meal by placing 2 pounds (907 g / 32 oz) of chicken or fish and a full batch of this dressing in a large freezer-safe bag. Thaw and bake or slow-cook for an effortless dinner.
• For the best flavor, let the dressing rest in the refrigerator for at least 30 minutes before serving to allow the garlic and other flavors to meld.
• If the dressing separates after storing, simply shake the jar vigorously or give it a quick pulse in the blender to re-emulsify.
FAQ
Q: How long does this homemade Greek dressing last
A: This Greek salad dressing can be stored in an airtight container in the refrigerator for up to 2 weeks. Remember to shake it well before each use.
Q: Can I use this dressing as a marinade
A: Yes, this versatile dressing is an incredible marinade for chicken or fish. The recipe includes a pro tip for creating a simple freezer meal by combining the dressing and protein in a freezer-safe bag.
Q: What should I do if my Greek dressing separates in the fridge
A: It’s normal for oil-based dressings to separate when stored. To fix this, simply shake the jar vigorously or give it a quick pulse in a blender to re-emulsify it before serving.
Q: Is this Greek salad dressing keto-friendly
A: Yes, with only 0.5g (0.02 oz) of net carbs per 2-tablespoon serving, this dressing is very low in carbohydrates and is a great option for a keto or low-carb diet.
Pro Tips
- Let the dressing rest in the refrigerator for at least 30 minutes before serving so the garlic and lemon mellow into the oil.
- Use light olive oil or avocado oil; extra virgin tastes too peppery in this particular blend.
- Stir in 2 tablespoons of finely chopped Kalamata olives along with the feta for a brinier kick.
- If the dressing separates in the fridge, shake the jar hard or give it a quick pulse in the blender to re-emulsify.
- Freezer-meal hack: bag 2 pounds of chicken or fish with a full batch of the dressing, then thaw and bake for an effortless dinner.
Frequently Asked Questions
Is Greek feta dressing keto?
Yes: each 2-tablespoon serving has 0.5 g of net carbs with 14 g of fat and 4 g of protein.
How long does it keep?
Up to 2 weeks in the refrigerator in a jar or airtight container. Shake well before each use.
Can I use it as a marinade?
Definitely — it is designed for it. Marinate chicken or fish in a freezer bag, then bake or slow-cook straight from thawed.
What do I do if it separates?
Shake the jar vigorously or pulse it in the blender — the feta and Dijon pull the emulsion right back together.
Recipe card below.
More Recipes You’ll Love
- Unbelievably Good Keto Cauliflower ‘Potato’ Salad
- A 35-Minute Dream: Creamy Chicken & Spinach Salad
- Warm Rutabaga Salad
Homemade Greek Salad Dressing & Marinade
Ingredients
Method
- Directions
- Place the oil, vinegar, lemon juice, garlic, Dijon mustard, salt, and pepper in a blender or food processor.
- Pulse on high for 30-60 seconds, or until the dressing is smooth and well combined.
- Pour the dressing into a jar or airtight container and stir in the crumbled feta cheese.
- Store in the refrigerator for up to 2 weeks. Shake well before each use.
