This Greek Salad Dressing is one for the books! It's lively and tart with fresh lemon juice, a touch of tang from the vinegar, and the perfect amount of sweetness from honey. This Greek vinaigrette is the perfect accompaniment to so many dishes and is simply unbeatable on this easy Greek salad!
3/4teaspoonfine sea salt and 1/2 teaspoon freshly cracked pepper
DRESSING: Combine all of the dressing ingredients in a glass jar. Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and then shake again if needed. Refrigerate until ready to use. To serve, shake dressing again, right before adding to the salad, and then drizzle over salad.
STORAGE: Store in the fridge until ready to use. In an airtight container in the fridge, this dressing will keep for 5-7 days. Heads up: Leftover dressing will separate and may even clump a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!
Note 1: Oliveoil: The better the olive oil used, the better the flavor of the dressing will be. We recommend extravirgin olive oil for this recipe.Note 2: Honey and Dijon mustard: Since the vinegar and Dijon offer a fair amount of tang, so we like balancing that out with some honey. If you'd prefer the dressing to remain tangy, leave out or reduce the honey. For a sweeter and less tangy dressing, add additional honey, slowly, and to taste. We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference! The Dijon further enhances the tanginess of the dressing.Nutrition information is for the entire batch of dressing. A 2-tablespoon serving (1/6 recipe) contains about 102 calories, 15 grams fat and 5 grams of carbohydrates.