Sarra Ina Garten’s Greek salad dressing recipe is a sharp, oregano-forward vinaigrette made with red wine vinegar, garlic, dried oregano, Dijon mustard, and olive oil. You whisk it together in about 5 minutes with no cooking. It makes around three-quarters of a cup, enough to dress a big salad for six.
This dressing comes from Ina’s Greek Panzanella in Barefoot Contessa How Easy Is That (2010). She built the salad around “toasted bread soaked with vinaigrette,” so the dressing does the heavy lifting. The dried oregano and red wine vinegar are what give it that bright, distinctly Greek bite.
Ina is specific about how you add the oil. You whisk the vinegar, garlic, oregano, and mustard together first, then pour the olive oil in slowly while whisking nonstop. Add it all at once and the dressing stays split and thin, so it slides off the vegetables instead of clinging.
Ina Garten Greek Salad Dressing Recipe
Course: SaucesCuisine: AmericanDifficulty: Easy6
servings5
minutes160
kcalA punchy Greek vinaigrette that does more than dress a salad. Use it on grilled chicken, drizzle it over roasted vegetables, or toss it with cucumbers and feta for a quick side.
Ingredients
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1/4 cup (60 ml) good red wine vinegar
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2 teaspoons minced garlic (2 cloves)
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1 teaspoon dried oregano, crushed
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1/2 teaspoon Dijon mustard
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup (120 ml) good olive oil
Directions
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Whisk the base: In a small bowl, whisk together the red wine vinegar, garlic, crushed oregano, Dijon mustard, salt, and pepper.
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Emulsify with oil: Whisking constantly, pour in the olive oil in a slow, steady stream until the dressing thickens and comes together.
- Use or store: Use right away, or refrigerate. Whisk again before serving if it separates.
Notes
- Crush the dried oregano between your fingers before it goes in. Rubbing it wakes up the oils and gives the dressing more oregano flavor.
Use a good olive oil here. With so few ingredients, the oil’s flavor comes through, so a cheap, bitter oil will show.
Let the dressing sit a few minutes before tasting. The garlic and oregano bloom into the vinegar, so the flavor deepens as it rests.
FAQs
What is the difference between Greek dressing and Italian dressing?
Greek dressing keeps it simple: red wine vinegar, olive oil, garlic, and plenty of oregano. The flavor is sharp and herb-forward.
Italian dressing mixes in more herbs and sometimes a little sugar, and the bottled kind is often creamy. Greek is leaner and built around oregano and vinegar.
How long does homemade Greek dressing last?
It keeps very well. With no dairy or egg, it stays good in the fridge for up to two weeks in a sealed jar.
The olive oil will firm up and turn cloudy when cold. Just let it sit at room temperature for a few minutes and whisk it before using.
Can I use fresh oregano instead of dried?
You can, but dried oregano is what gives this its classic Greek taste. Dried is more concentrated, so a little goes a long way.
If you only have fresh, use about three times as much. The flavor comes out greener and milder than the dried version.
What do you put Greek dressing on besides salad?
It makes a great marinade for chicken or lamb skewers, since the vinegar and oregano tenderize and flavor the meat. Let it soak for an hour or more.
It is also good drizzled over orzo, a grain bowl, or grilled fish. Anywhere you want a sharp, herby lift, it works.
Why is my Greek dressing too sharp or sour?
Red wine vinegar is assertive, so a too-sour dressing usually just needs more olive oil to balance it. Whisk in a little extra and taste.
A small pinch of sugar or a teaspoon of honey also rounds off the edge. Letting it rest helps too, since the flavors mellow as they sit.
