1. Grab a small bowl and add all your ingredients—olive oil, red wine vinegar, dried oregano, garlic powder, onion powder, and Dijon mustard.
2. Whisk everything together vigorously for about 30 seconds until it looks creamy and emulsified. You want it to look like one unified dressing, not like oil floating on vinegar.
3. Season with salt and black pepper to taste. Start with about 1/4 teaspoon of each and adjust from there.
4. Taste it on a piece of lettuce or cucumber (not just on a spoon!) to see how it’ll work on your actual salad. Adjust the seasoning if needed—maybe more salt, more vinegar if you want it tangier, or more oregano for that Greek punch.
5. Use immediately or transfer to a jar or airtight container and store in the fridge for up to a week. Shake well before using since it’ll separate as it sits (totally normal!).

Nutrition Information (Per 1 tablespoon serving):

• Calories: 85
• Carbohydrates: 0g
• Protein: 0g
• Fat: 9g
• Fiber: 0g
• Sodium: 25mg (varies with salt added)
• Monounsaturated Fat: 7g

This dressing is basically pure healthy fats from olive oil with minimal carbs. It’s keto-friendly, paleo-friendly, and way healthier than store-bought dressings with their weird thickeners and preservatives.

Notes:

• Quality matters here—use olive oil you’d actually want to taste, not the cheapest bottle on the shelf.
• Whisk vigorously for at least 30 seconds to properly emulsify the dressing.
• The dressing will separate as it sits—this is normal! Just shake or whisk before using.
• Taste on actual salad ingredients, not just on a spoon, to properly gauge the flavor.
• If your dried oregano has been in your cabinet for years, it’s time to replace it.

Storage Tips:

Store in a jar or airtight container in the fridge for up to one week. Always shake well before using since the oil and vinegar will naturally separate. If the olive oil solidifies in the fridge (this can happen), just let it sit at room temperature for 10 minutes before shaking and using.

Serving Suggestions:

• On classic Greek salad with tomatoes, cucumbers, olives, and feta
• Over grilled chicken or lamb as a marinade or finishing sauce
• As a marinade for vegetables before grilling or roasting
• Drizzled over roasted potatoes for a Mediterranean twist

Mix It Up (Recipe Variations):

Lemon Greek Dressing: Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest for extra brightness that’s perfect with seafood.

Creamy Greek Dressing: Whisk in 2-3 tablespoons Greek yogurt for a creamy version that’s still tangy and fresh.

Fresh Herb Greek Dressing: Add 1 tablespoon each of fresh chopped dill and parsley for a more herbaceous, restaurant-style dressing.

Spicy Greek Dressing: Add 1/4 teaspoon red pepper flakes or a dash of hot sauce for a subtle kick.

What Makes This Recipe Special:

Traditional Greek cuisine celebrates simple, high-quality ingredients where each component’s flavor can shine through. This dressing embodies that philosophy perfectly—good extra-virgin olive oil, tangy red wine vinegar, and aromatic dried oregano (preferred over fresh in Greek cooking for its concentrated flavor) come together to create something that’s greater than the sum of its parts. Unlike store-bought dressings loaded with preservatives, thickeners, and cheap oils, this homemade version uses only real ingredients you can pronounce. The Dijon mustard acts as a natural emulsifier, helping the oil and vinegar combine into a smooth, creamy texture that coats your salad evenly instead of pooling at the bottom of the bowl.