Greek Salad Dressing
The authentic Greek salad dressing — made three ways. The classic ladoxido is the everyday base: olive oil, red wine vinegar, oregano, and sea salt. Two delicious variations below.
Servings 4
Ingredients
Classic Ladoxido (the base recipe):
- ½ cup extra virgin Greek olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried Greek oregano
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- Add all ingredients to a jar with a tight-fitting lid. Seal and shake well until fully combined.Taste and adjust — more vinegar for tang, more oil to mellow it out.Use immediately or refrigerate for up to 1 week. Shake well before each use.
Notes
Lemon & Vinegar Variation: Replace 1 tablespoon of the red wine vinegar with 1 tablespoon fresh strained lemon juice. Lighter and brighter — perfect over horiatiki or grilled vegetables. Add all ingredients to a jar and shake well.
Kalamata Olive Variation: Use 1 cup olive oil, ½ cup red wine vinegar, 2 tablespoons fresh lemon juice, 2 tablespoons sliced Kalamata olives, 1 teaspoon minced garlic, 2 teaspoons dried oregano, salt and pepper to taste. Shake well or blend briefly with an immersion blender for a creamier result. Makes about 1½ cups — great for entertaining, over sturdy greens, or as a dip for bread.
Storage: All versions keep in a sealed glass jar in the refrigerator for up to 1 week. Olive oil may solidify when cold — remove from the fridge 10–15 minutes before serving and shake well.
Looking for ladolemono? The classic Greek olive oil and lemon dressing is a different tradition — find the full recipe here.