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Homemade Greek Salad Dressing & Marinade – vegetarian recipe
Stav Kogan

Homemade Greek Salad Dressing & Marinade

In just five minutes, create a zesty, flavor-packed Greek vinaigrette that's perfect for salads and doubles as an incredible marinade for chicken or fish. This simple, delicious recipe will elevate your meals and even includes a freezer-meal hack for easy weeknight dinners.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 cup
Calories: 129
Ingredients Method Nutrition

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
  • 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.

Method
 

  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.

Nutrition

Calories: 129kcalCarbohydrates: 0.5gProtein: 4gFat: 14g

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