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Tangy Greek Salad Dressing

March 3, 2012 by Katie Wells
Tangy Greek Salad Dressing Recipe

Once upon a time in Belgium, my boyfriend (now husband) and I went on a date to an amazing Greek restaurant. It was shortly after we met while walking across the country and it was our second official date. He first asked me out on the bridge going into Washington D.C. after we had walked 3,200 miles with a group of friends. Our first official date was at a lake in D.C. with views overlooking several memorials.

What does that have to do with salad dressing you may ask? I’m a firm believer in the power of smells and tastes to solidify memories, and whenever I eat Greek food, I remember that delicious Greek restaurant and the joy of being newly in love. Needless to say, those are memories I don’t mind remembering often, so I’ve tried to recreate the dishes we had at that restaurant at various anniversaries since then.

This salad dressing is one of those creations. That night, I had an incredible salad with olives, feta, tomato, cucumber, lamb, chicken, and this salad dressing. We also had some roasted vegetables that had similar flavors.

I love making this as a marinade or a topping for salads or any fresh or roasted vegetables. It is also a great alternate marinade for cucumber onion salad. I often pair a cucumber salad with this dressing with my homemade Greek meatballs (which were also inspired by that date). I’m a big fan of the ease of stir frys and the fact that it’s a complete meal in one pan, so I’ve also come up with a Greek stir fry recipe that my family enjoys.

If you are a fan of Greek food (or second dates), try this recipe!

Tangy Greek Salad Dressing Recipe

Tangy Greek Salad Dressing Recipe

Katie Wells
A simple tangy Greek salad dressing made with oil, wine vinegar, fresh herbs, garlic, and lemon juice.
3.4 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine Greek
Servings 3 cup
Calories 74 kcal

Ingredients
  

  • ½ cup olive oil
  • 2 TBSP red wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp fresh oregano finely chopped
  • ½ tsp fresh marjoram  finely chopped
  • ½ tsp  salt
  • ¼ tsp  pepper
  • 1 clove garlic finely minced
  • 1 tsp lemon juice

Instructions
 

  • Combine all ingredients in a small jar with a lid and shake until well mixed. Store in the refrigerator up to two weeks.

Notes

Autoimmune variation: omit the mustard and pepper and add an extra ½ tsp lemon juice.
Try using this tangy dressing as a meat marinade or drizzled over roasted veggies.

Nutrition

Serving: 1TBSPCalories: 74kcalCarbohydrates: 0.2gFat: 8.4gSaturated Fat: 1.2gCholesterol: 2mgSodium: 107mgFiber: 0.1g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you have any memorable foods from special dates?

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Category: Condiment Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (4 Comments)

  1. Joy

    December 3, 2020 at 7:35 PM

    5 stars
    This was easy to prepare, very tasty, and healthy, too ! I will be making this often!

    Reply
  2. Deborah Hopper

    July 19, 2020 at 7:24 PM

    These recipe look amazing the Kababs are my go too.

    Reply
  3. Tayla

    November 20, 2014 at 3:19 AM

    How long does this keep for?

    Reply
    • Katie - Wellness Mama

      November 21, 2014 at 5:34 PM

      In the fridge it should last a couple of weeks…

      Reply

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