Creamy Greek Salad Dressing

Creamy Greek Salad Dressing is a rich, tangy, and herb-packed condiment that brings classic Mediterranean flavors to your favorite salads, grilled meats, and roasted vegetables. Unlike vinaigrette-style Greek dressings, this version has a thick, velvety texture thanks to the emulsion of egg and oil, creating a mayonnaise-like base that’s both luscious and bold. With the savory punch of Dijon mustard, the brightness of lemon juice, and the distinctive earthiness of oregano and garlic powder, every spoonful delivers a balanced blend of zesty and creamy goodness.

This homemade dressing is not only flavorful but also incredibly versatile and easy to make in minutes using ingredients you likely already have in your kitchen. Whether you’re tossing it with a traditional Greek salad, using it as a marinade, or drizzling it over grain bowls, this dressing elevates even the simplest dishes. It’s a great alternative to store-bought dressings, which often include preservatives or artificial flavors. Plus, the creamy texture makes it perfect for coating greens evenly without overpowering the fresh ingredients. Once you try this recipe, you’ll never go back to bottled dressing again.

Why You’ll Love This Recipe

1. Ultra Creamy Texture

Made with emulsified egg and oil, this dressing has a rich, smooth consistency that clings beautifully to salad greens.

2. Bold Mediterranean Flavor

Lemon, Dijon mustard, garlic, and oregano come together for a fresh, tangy, and herbaceous taste.

3. No Artificial Ingredients

Completely homemade, this dressing is free from preservatives and additives.

4. Incredibly Versatile

Use it on salads, as a dip, marinade, or sandwich spread—it’s more than just a dressing.

5. Quick and Easy to Make

Whips up in just minutes with minimal prep using pantry staples.

Ingredients

• Egg
• Dijon mustard
• Salt
• Pepper
• Canola oil
• Lemon juice
• Garlic powder
• Dried oregano

Variations

• Vinegar Boost: Add a splash of red wine vinegar for extra tang.
• Herb-Heavy: Mix in fresh parsley or dill for a greener, brighter dressing.
• Spicy Twist: Add a pinch of crushed red pepper flakes for subtle heat.
• Olive Oil Substitute: Replace some or all of the canola oil with extra virgin olive oil for a deeper flavor.
• Greek Yogurt Add-In: Blend in a spoonful of Greek yogurt for a thicker, protein-rich version.

How to Make the Recipe

Step 1: Prep Ingredients

Ensure the egg is at room temperature to help with emulsification. Measure all ingredients ahead of time for easy mixing.

Step 2: Blend the Base

In a blender or food processor, combine the egg, Dijon mustard, salt, and pepper. Blend for 20–30 seconds until smooth.

Step 3: Add Oil Slowly

While the blender is running, slowly drizzle in the canola oil in a steady stream to emulsify the mixture. This will create the creamy base.

Step 4: Add Flavorings

Once emulsified, add lemon juice, garlic powder, and dried oregano. Blend again until fully incorporated.

Step 5: Adjust and Chill

Taste and adjust seasoning if needed. Transfer to a jar or airtight container and refrigerate until ready to use.

Tips for Making the Recipe

• Make sure your egg is at room temperature for better emulsification.
• Drizzle the oil slowly—this step is key to achieving a stable, creamy texture.
• Use a high-speed blender or food processor to ensure everything blends smoothly.
• Store in a clean, airtight container to extend shelf life.
• Let it chill for at least 30 minutes before serving to let the flavors develop.

How to Serve

• Drizzle over Greek salads with cucumbers, tomatoes, feta, and olives.
• Use as a creamy dip for fresh vegetables or pita chips.
• Spread on wraps or sandwiches in place of mayo.
• Serve alongside grilled chicken, lamb, or seafood as a tangy sauce.
• Toss into pasta or grain salads for a Mediterranean twist.

Make Ahead and Storage

Storing Leftovers

Store the dressing in an airtight container in the refrigerator for up to 5 days. Shake or stir well before each use.

Freezing

Not recommended for freezing, as the emulsion may break when thawed.

Reheating

This dressing is meant to be served cold or at room temperature—no reheating needed.

FAQs

1. Is it safe to use raw egg in dressing?

Yes, but use pasteurized eggs if you’re concerned about food safety.

2. Can I substitute the egg?

For a vegan version, use aquafaba or a plant-based mayo as a substitute.

3. Can I use olive oil instead of canola?

Yes, but choose a light olive oil to prevent bitterness.

4. Why did my dressing separate?

The oil may have been added too quickly. Blend again or add a teaspoon of water and re-emulsify.

5. How do I fix a broken emulsion?

Add a teaspoon of warm water while blending to bring it back together.

6. What if I don’t have Dijon mustard?

You can substitute with regular yellow mustard, though flavor will vary slightly.

7. Can I make this dressing spicy?

Yes, add a pinch of cayenne or hot sauce for a kick.

8. Can I use fresh garlic instead of powder?

Yes, but mince it finely or use a garlic press to avoid chunks.

9. What salads go best with this dressing?

Greek salads, chopped veggie salads, and pasta salads are all excellent choices.

10. How long does homemade dressing last?

Up to 5 days refrigerated, though freshness is best within the first 3 days.

Conclusion

Creamy Greek Salad Dressing is an easy, flavorful way to bring bold Mediterranean flair to your meals. With its creamy texture, fresh lemony tang, and herb-forward profile, it’s the perfect companion for salads, dips, grilled dishes, and more. Whether you’re meal-prepping or serving guests, this dressing is a homemade upgrade worth the few extra minutes in the kitchen. Once you taste the difference, you’ll never go back to store-bought again.

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