Greek Salad Dressing

One of my favorite things to do with leftover vegetables is to throw them all into a giant bowl to make a salad. I had leftover chicken from our chicken kabobs this weekend, and the first thing that came to mind was an enormous Greek salad.

The best thing about this dressing is the fresh herbs and feta cheese. The feta simply takes it over the top and the use of fresh herbs over dried herbs gives it a beautiful texture and flavor.

There are some amazing jarred salad dressings that I adore, but there is absolutely nothing better than making your own. It is easy and often times you have all of the ingredients you need already on hand.

Homemade dressing doesn’t last as long as jarred dressing, but I don’t think you will have any problem using this dressing up quickly. This is one of my favorites and I have been known to even save the extra so I can dip my bread into it. And don’t discredit this dressing and it’s usefulness, it can also be used as a marinade for beef, chicken or seafood.

Greek Salad Dressing

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Course: Salad
Keyword: dressing, salad
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Author: Cassandra


  • ¼ cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoon fresh basil chopped
  • ½ teaspoon fresh oregano chopped
  • cup olive oil
  • 1 ounce feta cheese
  • black pepper to taste


  • Combine all ingredients except for the feta cheese in a dressing shaker or a medium sized bowl. Shake or whisk thoroughly until all of the ingredients are combined and the oil and lemon juice are emulsified.
  • Once mixed, add feta and stir until mixed in. Refrigerate for about 30 minutes before serving. Leftover dressing can be stored in the refrigerator for up to 30 days.

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