# Italian and Greek Dressing

Learn how to make both Italian and Greek dressings from scratch, as they share more similarities than you might expect.

- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 garlic clove
- 3 tablespoons red or white wine vinegar
- 1 whole lemon juice
- 1.5 teaspoons dried oregano
- 0.25 teaspoons onion powder
- 1.5 teaspoons honey
- pinch kosher salt
- pinch black pepper
- pinch red pepper flake
- 0.5 teaspoons fresh thyme
- 1.5 tablespoons fresh parsley
- 1.5 tablespoons fresh basil
- 1 teaspoon Dijon mustard
- 0.5 cup extra virgin olive oil
- 1 garlic clove
- 1 teaspoon Dijon mustard
- pinch kosher salt
- pinch black pepper
- 0.5 teaspoons dried oregano
- 0.33 cup red wine vinegar
- 1 whole lemon juice
- 0.5 cup olive oil

## Instructions

1. Grate one garlic clove on a microplane into a mixing bowl.
2. Add three tablespoons of white wine vinegar to the bowl.
3. Squeeze the juice from one lemon into the bowl.
4. Add about one and a half teaspoons of dried oregano.
5. Add about a quarter teaspoon of onion powder.
6. Drizzle about one and a half teaspoons of honey into the bowl.
7. Add a decent pinch of kosher salt.
8. Add a pinch of black pepper.
9. Optionally, add a pinch of red pepper flake.
10. Finely chop about half a teaspoon of fresh thyme, one and a half tablespoons of fresh parsley, and one and a half tablespoons of fresh basil.
11. Add the chopped fresh herbs to the bowl.
12. Add about a teaspoon of Dijon mustard to the bowl.
13. Slowly drizzle in about half a cup of extra virgin olive oil while whisking continuously until emulsified.
14. Pour the Italian dressing into an airtight container.
15. For Greek dressing, grate one large garlic clove directly into an airtight container.
16. Add about a teaspoon of Dijon mustard to the container.
17. Add a decent pinch of kosher salt to the container.
18. Add a pinch of black pepper.
19. Add about half a teaspoon of dried oregano.
20. Pour a third of a cup of red wine vinegar into the container.
21. Squeeze the juice from one lemon into the container.
22. Add about half a cup of olive oil to the container.
23. Secure the lid and shake the container vigorously to combine all ingredients.

## Equipment

- microplane grater
- mixing bowl
- whisk
- cutting board
- knife
- airtight container

## Tips

- Fresh oregano is very easy to go overboard, it will turn everything bitter, so use dried oregano in salad dressings.
- Mustard can act as an emulsifier in salad dressings, giving a creamier texture.
- For both dressings, they taste much better after about 30 minutes to an hour, especially if using all dried herbs, as it takes a little bit for them to hydrate.

## Source

- Original video: https://www.tiktok.com/t/ZP8hGJ81C/
- Recipe page: https://www.cliprecipe.com/recipe/94636bdf-e301-4951-8326-1ed40aad459e
- Extracted: 2025-07-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt