Description
This Creamy Greek Salad Dressing is rich, tangy, and full of bold Mediterranean flavor. Made with simple pantry ingredients like Dijon mustard, lemon juice, and oregano, it’s the perfect way to elevate salads, grilled vegetables, or even use as a dip. Creamy, zesty, and ready in minutes.
Ingredients
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1 large egg, at room temperature
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2 teaspoons Dijon mustard
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½ teaspoon salt
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¼ teaspoon black pepper
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¾ cup canola oil
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1 tablespoon lemon juice
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1 teaspoon garlic powder
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½ teaspoon dried oregano
Instructions
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Add egg, Dijon mustard, salt, pepper, lemon juice, garlic powder, and oregano to a blender or food processor.
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Blend on low speed until combined.
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With the motor running, slowly drizzle in the canola oil in a steady stream until the dressing emulsifies and thickens.
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Taste and adjust seasoning if needed.
- Transfer to a jar or airtight container. Refrigerate for up to 1 week.
Notes
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Use a pasteurized egg for food safety, especially if serving to young children or immunocompromised individuals.
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You can substitute canola oil with light olive oil or avocado oil for a different flavor profile.
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Add a splash of red wine vinegar for extra tang.
- Great as a dip for fresh veggies or a spread on wraps and sandwiches.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: Mediterranean