If you’re someone who loves a salad dressing that’s bursting with vibrant flavor yet rich and velvety, then this Creamy Greek Salad Dressing Recipe is going to become your new kitchen obsession. It perfectly balances tangy lemon, aromatic oregano, and garlic with a smooth, luscious texture that elevates any fresh salad into a delightful meal. Whether drizzled over a classic Greek salad or used as a dip, this dressing brings a Mediterranean sunshine to your table that’s surprisingly simple to whip up.
Ingredients You’ll Need
Every great recipe starts with the perfect lineup of ingredients, and this Creamy Greek Salad Dressing Recipe shines because of how straightforward and essential each component is. Each ingredient plays a starring role, whether by building creaminess, infusing herbaceous notes, or adding a bright, zesty kick.
- Large egg, at room temperature: This acts as the base, providing natural creaminess and helping emulsify the dressing for that silky texture.
- Dijon mustard (2 teaspoons): Adds a subtle tang and depth, crucial for balancing the lemon juice and oil.
- Salt (½ teaspoon): Enhances all the flavors and ties the dressing together perfectly.
- Black pepper (¼ teaspoon): Gives a gentle, warming bite without overpowering the herbs.
- Canola oil (¾ cup): Creates that smooth, rich texture while allowing the fresh flavors to shine through.
- Lemon juice (1 tablespoon): Brings bright acidity that lifts the dressing and makes your salad vibrant.
- Garlic powder (1 teaspoon): Infuses a mellow, savory undertone that’s key to authentic Mediterranean flavor.
- Dried oregano (½ teaspoon): Adds that unmistakable herbaceous, slightly earthy note traditional in Greek cuisine.
How to Make Creamy Greek Salad Dressing Recipe
Step 1: Combine the Base Ingredients
Start by adding your large egg, Dijon mustard, salt, black pepper, lemon juice, garlic powder, and dried oregano into a blender or food processor. Getting all these together at once ensures the flavors marry early and your dressing will have a beautifully balanced foundation.
Step 2: Blend to Integrate Flavors
Blend everything on low speed just until combined. This gentle mixing helps incorporate the heavier ingredients without overworking the dressing at this stage, setting the stage for smooth emulsification.
Step 3: Slowly Add Canola Oil
With the motor running at low speed, drizzle the canola oil in steadily and slowly. This is the magic step where the dressing emulsifies, transforming from a simple mix into a thick, creamy, luxurious texture that clings beautifully to your salad ingredients.
Step 4: Taste and Adjust
Give your dressing a quick taste test. Depending on your preferences, you might want to add a pinch more salt, an extra squeeze of lemon juice, or a bit more garlic powder. This final adjustment personalizes your creamy Greek salad dressing perfectly.
Step 5: Store and Chill
Once everything is perfectly blended and seasoned, transfer your dressing to a jar or an airtight container. Refrigerate it for up to one week to allow the flavors to deepen and enjoy it chilled whenever you crave that creamy Greek goodness.
How to Serve Creamy Greek Salad Dressing Recipe
Garnishes
When serving your salad, consider fresh garnishes like crumbled feta cheese, sliced kalamata olives, or a sprinkle of freshly chopped parsley. These not only complement the flavors in your Creamy Greek Salad Dressing Recipe but add delightful textures and bursts of color.
Side Dishes
This dressing isn’t just limited to salads; it pairs wonderfully with grilled chicken, roasted vegetables, or even as a dip alongside warm pita bread. It’s an incredibly versatile addition to Mediterranean-inspired meals.
Creative Ways to Present
For a fresh twist, try marinating chunks of cucumber, cherry tomatoes, and red onions in the dressing before serving chilled. You can even dollop it on top of roasted potatoes or drizzle it over a grain bowl packed with quinoa and chickpeas for a creamy finish.
Make Ahead and Storage
Storing Leftovers
Your Creamy Greek Salad Dressing Recipe keeps beautifully in the fridge for up to one week. Be sure to store it in a sealed container to maintain its freshness and flavor.
Freezing
Because of the fresh egg and oil combination, freezing this dressing is not recommended. Freezing can cause separation and affect the texture negatively.
Reheating
Reheating is generally not necessary nor advised as this dressing is best served cold or at room temperature to preserve its creamy body and vibrant flavors.
FAQs
Can I use mayonnaise instead of the raw egg in this dressing?
Yes! If you’re uncomfortable using a raw egg, substituting mayonnaise will still give you creaminess, though the flavor will be slightly different and less traditional.
Is it safe to use raw egg in salad dressings?
Using fresh, properly stored eggs from reputable sources minimizes the risk. If you’re concerned about food safety, opt for pasteurized eggs or mayonnaise as an alternative.
Can I substitute canola oil with olive oil?
Absolutely! Extra virgin olive oil will bring a richer, more pronounced flavor, enhancing the Greek profile of the dressing, but canola oil keeps the flavor more neutral and light.
How long does the dressing last once made?
It will stay fresh and safe to eat for up to one week in the refrigerator when stored in an airtight container.
Can this dressing be used for other salads besides Greek salad?
Definitely! It’s fantastic on mixed greens, pasta salads, roasted veggie bowls, and even as a dip for fresh veggies or grilled meats.
Final Thoughts
I can’t wait for you to try this Creamy Greek Salad Dressing Recipe—it’s one of those simple yet transformative additions that’ll have you reaching for fresh veggies more often just so you can enjoy every last drop. It’s creamy, flavorful, and authentically inspired, perfect for bringing that Mediterranean flair right into your own kitchen. Happy dressing-making!
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Creamy Greek Salad Dressing Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 1 cup (serves approximately 6-8 servings)
- Category: Salad Dressing
- Method: Blending
- Cuisine: Mediterranean
Description
This creamy Greek salad dressing combines tangy lemon juice, aromatic oregano, and a smooth emulsion of canola oil and egg, resulting in a rich and flavorful dressing perfect for drizzling over fresh salads or using as a versatile dip. Easy to prepare in just minutes using a blender, it offers an authentic taste that enhances any Mediterranean-inspired meal.
Ingredients
For the Dressing
- 1 large egg, at room temperature
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup canola oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Combine Ingredients: Add the egg, Dijon mustard, salt, black pepper, lemon juice, garlic powder, and dried oregano to a blender or food processor bowl.
- Blend Initial Mixture: Start blending on a low speed to mix all these ingredients thoroughly until fully combined and slightly uniform in texture.
- Emulsify with Oil: While the motor is running, slowly and steadily drizzle the canola oil into the blender to allow the dressing to emulsify and thicken into a creamy consistency.
- Season to Taste: Stop blending, taste the dressing, and adjust salt or pepper as needed to suit your preference.
- Store Properly: Transfer the creamy Greek salad dressing into a jar or an airtight container and refrigerate. Use within one week for best freshness and flavor.
Notes
- Use a fresh, high-quality egg to ensure safety and best taste.
- Make sure the egg is at room temperature to help emulsify the dressing properly.
- For a thicker dressing, blend a little longer or add a bit more mustard to enhance emulsification.
- This dressing works well on traditional Greek salad or as a dipping sauce for pita or veggies.
- Store refrigerated for up to 7 days and always shake well before using as separation may occur.
