This Greek Salad dressing is actually a Greekified version of our Italian dressing. Even though so many of the ingredients are similar, it’s a totally different dressing and it will change your life. I’m not even kidding. It makes and an absolutely amazing marinade and packs a flavorful punch in this addictive Greek Pasta Salad. It’s perfect for marinating chicken and veggie skewers or lamb on skewers for a more traditional Greek twist. Trust me, you’ll come back to this one again and again!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Freshly squeezed lemon juice
- White vinegar
- Granulated sugar
- Kosher salt
- Seasoning salt
- Red pepper flakes
- Black pepper
- Fresh garlic
- Oil – Any neutral oil will do. If using as a marinade I wouldn’t use a nice, expensive oil. Save that for use on salads!
- Feta cheese
- Greek or Italian seasoning
- Oregano
How to Make Greek Salad Dressing and Marinade
- Combine the lemon juice and vinegar in the jar of a blender. Add the salt, seasoning salt, sugar, pepper, red pepper, and garlic.
- Blend it all up until it’s smooth and then, while the blender is running, add the oil in a steady stream. Whisk in the Italian or Greek seasoning, oregano, and feta.
- If possible, chill the dressing for at least an hour before serving, but it will still be awesome if you serve it immediately.
Storing and Other Tips
- Store finished dressing in an airtight container in the refrigerator and enjoy within 3-4 days for best results. Just give it a good shake before using.
- If you’d like a slightly creamier dressing, feel free to blend some of the feta into the dressing.
Frequently Asked Questions
The main differences are the addition of oregano and using feta instead of parmesan. Those changes may seem simple, but it is a unique dressing in its own right!
Absolutely! The flavors will blend and intensify as it chills. Feel free to make it one day and use it throughout the week as desired.
Greek Salad Dressing & Marinade
Ingredients
- ¼ cup freshly squeezed lemon juice
- ¼ cup white vinegar
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ½ teaspoon seasoning salt
- ½ teaspoon red pepper flakes this will not make the dressing spicy, just flavorful
- ¼ teaspoon freshly ground black pepper
- 4 cloves garlic smashed and peeled
- 1 cup oil I recommend a neutral oil, but if you’re using this as a marinade, I wouldn’t use really nice olive oil; save that for use on salads
- ½ cup crumbled feta cheese
- ¾ teaspoon Greek or Italian seasoning
- ¼ teaspoon dry oregano
Instructions
- In the jar of a blender, combine the lemon juice, vinegar, salt seasoning salt, sugar, pepper, red pepper, and garlic. Blend until smooth.
- While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency).
- Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad.
Notes
- Store finished dressing in an airtight container in the refrigerator and enjoy within 3-4 days for best results. Just give it a good shake before using.
Nutrition
Questions & Reviews
Have you ladies made a version of Mezzetta Pepperoncini and Feta sandwich spread….I can’t seem to find it any more and it’s FREEKIN’ delicious!
No joke. This recipe is off the hook!