Greek Salad Dressing with Feta & Olives

This Greek-inspired salad dressing layers bright red wine vinegar and lemon juice with briny feta, savory anchovy, and a whisper of olives for a bold, restaurant-style flavor. It’s thick enough to cling to crisp lettuce and chopped vegetables, yet pourable enough for drizzling over Greek salads, grain bowls, and grilled chicken.

Ingredients

• ¼ cup red wine vinegar
• ¼ cup lemon juice
• ¼ cup water
• 1 tbsp sugar
• ½ tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp table salt
• ¼ tsp xanthan gum
• 2 anchovy fillets (or ½ tbsp fish sauce)
• ⅓ cup extra virgin olive oil
• ⅓ cup avocado oil (or canola)
• ¼ cup feta, crumbled
• 2 tbsp black or Kalamata olives, finely chopped (optional)
• Black pepper, to taste

Directions

Blend the Base:

In a food processor or blender, combine the red wine vinegar, lemon juice, water, sugar, dried oregano, garlic powder, onion powder, salt, xanthan gum, and anchovy fillets (or fish sauce). Blend until smooth and the seasonings are fully combined.

Emulsify the Oils:

With the food processor or blender running on low speed, slowly drizzle in the olive oil and avocado oil in a thin, steady stream. Continue blending until the dressing is fully emulsified and slightly thickened.

Add Feta and Olives:

Add the crumbled feta and, if using, the finely chopped olives. Pulse just until the feta and olives are broken up and evenly distributed for a slightly chunky, textured dressing.

For a creamier, smoother dressing, blend a bit longer until the feta is mostly incorporated into the emulsion.

Season and Chill:

Taste and adjust the seasoning, adding more salt if needed and black pepper to taste.

Transfer the dressing to a jar or bottle and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the dressing to thicken slightly.

Notes

Preparation

• Blend the base long enough to fully dissolve the sugar and hydrate the dried oregano before adding the oils.
• Drizzle the oils in slowly for the most stable emulsion, especially if not using xanthan gum.
• Use good-quality, briny feta for the best flavor and a creamy, rich finish.
• Finely chop the olives so they distribute evenly without creating large salty bites.
• Shake or stir well before each use, especially if the dressing has been refrigerated overnight.

Serving Suggestions

• Drizzle over classic Greek salads with romaine, cucumbers, tomatoes, red onion, olives, and extra feta.
• Toss with chopped salads, grain bowls, or pasta salads for a bright, tangy kick.
• Use as a quick marinade for chicken, pork, or shrimp before grilling or roasting.
• Spoon over sliced tomatoes, cucumbers, and red onions for a simple side dish.

Variations

• Extra Creamy: Blend the feta fully into the dressing and add an extra 2 tbsp feta for a thicker, more luxurious texture.
• Olive-Forward: Increase the chopped olives to 3–4 tbsp and leave the feta slightly chunky for more bursts of briny flavor.
• Milder Anchovy: Start with 1 anchovy fillet or 2 tsp fish sauce, then adjust to taste if you prefer a subtler umami note.
• No Xanthan Gum: Omit the xanthan gum for a more traditional vinaigrette-style dressing—just shake well before serving as it will separate over time.

Make-Ahead & Storage

• Refrigeration: Store in an airtight jar or bottle in the refrigerator.
• Storage Time: For best quality and food safety, use within 4–5 days due to the feta and anchovy/fish sauce.
• Before Serving: The dressing will thicken when chilled; let it sit at room temperature for 10–15 minutes and shake or stir well before using.
• Separation: Some separation is normal. If not using xanthan gum, shake vigorously to re-emulsify before each use.