Greek Salad Dressing Two Ways


Tonight I am making Avgolemono soup, that wonderful lemony, chickeny, greek soup. Last time I used orzo, but this time I am using rice. I am also trying to cook less now that our son is staying out late every night running through dress rehearsals for his school play. This will be good practice for when he graduates in a couple of years and all our kids are out of the house. Yikes! Enough of that talk, it scares me. I am making a greek salad to go along with the soup. To me, greek salad is lettuce, red onion, tomato, cucumber, feta cheese,  and kalamata olives. The dressing is usually olive oil and red wine vinegar. When I think about greek food, I also think lemons. So, I am also making a very lemony greek dressing too. Try them both!


Greek Salad Dressing Two Ways

Traditional Greek Dressing with Olives


  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp sugar
  • 1 clove garlic, minced
  • 6 whole kalamata olives, small dice
  • 1/4 tsp salt
  • fresh ground black pepper


  1. Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl.
  2. Whisk together until combined.
  3. Taste and adjust seasonings.
  4. I almost always add a little sugar.

Lemony Greek Salad Dressing


  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp oregano, dried
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper


  1. Measure out all ingredients.
  2. Add to a salad dressing container or jar.
  3. Shake it like you mean it.
  4. Dress your salad.

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