This from scratch Greek salad dressing comes together quickly and contains extra virgin olive oil, red wine vinegar, fresh herbs & seasonings, quality sheep’s feta cheese, honey and greek yogurt for a silky smooth, tangy, and lightly sweet bite.
We don’t always have time to make things from scratch right? But when you do, I bet you can taste the fresh ingredients really shine through.
A homemade salad dressing can really amp up even the most boring salad and this greek salad dressing really delivers. It has a great balance of flavors and goes perfect with a traditional Greek salad.
It also would make a great marinade for chicken or shrimp.
You might also like this chicken souvlaki marinade which is a great protein addition to a greek salad.
What ingredients make a great fresh Greek Salad Dressing?:
A quality sheep’s milk feta cheese and 5% fat greek yogurt is what lends an authentic greek dressing flavor profile to this recipe.
Not all feta cheese is created equal and you want to probably avoid a feta cheese make with cow’s milk if you’re looking for that authentic pungent feta cheese taste.
Feta cheese made with sheep’s milk and goat’s milk can also be a great choice.
Personally, I’m not a fan of goat dairy anything and I found an imported sheep’s milk feta cheese in brine at my supermarket deli and I have to say, I’m a huge fan of a feta cheese in brine.
It also will last longer in a brine.
The other great addition to this salad dressing is greek yogurt. It helps to thicken the salad dressing up which sticks to your lettuce and salad fixings. Like a good salad dressing should.
Homemade Greek Salad Dressing
Ingredients
- 4 1/2 Tablespoons extra virgin olive oil
- 4 Tablespoons red wine vinegar
- 3/4 Tablespoon honey
- 1/4 teaspoon sea salt
- 1/8 teaspoon cracked pepper
- 2 Tablespoons red onion
- 1 small garlic clove
- 2 teaspoons of your favorite quality feta cheese
- 1 Tablespoon (5% fat) geek yogurt
- 2 teaspoons fresh oregano
- 2 Tablespoons fresh parsley
- 2 small mint leaves
Instructions
- Add all ingredients to small food processor or blender & pulse until well combined.
- You can also hand chop with a knife if you don’t own a food processor or blender.
- Transfer in a mason jar seal with a lid and store in refrigerator until ready for use.
- Shake well before pouring.
- Drizzle over salad or use as a marinade.
- Will keep for several days in the refrigerator.
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