Four Ways You Can Make Greek Salad Dressing

Looking to hone in on your salad making skills? Here are four Greek salad dressing recipes for you to try out in your kitchen!

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Greek Salad Dressing

Yield: 2 cups dressing

Ingredients

1 cup olive oil
4 cloves garlic (crushed
Juice of 1 lemon
Salt
Black pepper

Method

1. Place all ingredients into a mason jar
2. Shake until combined
3. Pour over salad (recipe link), pasta salad (recipe link), chickpea salad (recipe link), or chopped vegetables for roasting (recipe link) 
4. Store in the fridge for up to 1 week
5. Enjoy!

Greek Salad

Yield: 2 servings

Ingredients

1 cup romain lettuce, chopped
¼ cup cucumbers, sliced
¼ cup cherry tomatoes, sliced
¼ cup red onions, chopped
¼ cup feta cheese, crumbled
Greek salad dressing, to taste

Method

1. Place vegetables in a medium sized salad bowl
2. Shake dressing and pour over vegetables, toss until combined
3. Add feta cheese and toss gently
4. Enjoy! 

Greek Chickpea Salad

Yield: 2 servings

Ingredients

1 cup canned chickpeas, rinsed and drained
¼ cup cucumbers, sliced
¼ cup cherry tomatoes, sliced
¼ cup red onions, chopped
¼ cup red pepper, chopped
¼ cup feta cheese, crumbled
Greek salad dressing, to taste

Method

1. Place chickpeas and vegetables in a medium sized salad bowl
2. Shake dressing and pour over vegetables, toss until combined
3. Add feta cheese and toss gently
4. Enjoy! 

Greek Pasta Salad

Yield: 2 servings

Ingredients

1 cup whole wheat pasta, cooked
¼ cup cucumbers, sliced
¼ cup cherry tomatoes, sliced
¼ cup red onions, chopped
¼ cup red pepper, chopped
¼ cup feta cheese, crumbled
Greek salad dressing, to taste

Method

1. Cook pasta according to package instructions
2. Place cooked pasta and vegetables in a medium sized salad bowl
3. Shake dressing and pour over vegetables, toss until combined
4. Add feta cheese and toss gently
5. Enjoy!

Greek Roast Veggies

Yield: 2 servings

Ingredients

2 russet potatoes, cubed
1 green pepper, chopped
½ cred onion, chopped

Method

1. Set oven to broil at 550 degrees F
2. Cut vegetables and place into a large bowl
3. Shake dressing and pour over vegetables, toss until combined
4. Line a baking sheet with parchment paper and spread vegetables over the sheet
5. Roast for 20 mins or until potatoes are soft when punctured with a fork 
6. Remove baking sheet from oven and allow vegetables to cool
7. Enjoy!