Greek Salad Dressing (oil-free)

pouring Greek salad dressing from a glass measuring cup onto a vegan greek salad in a big wooden bowl

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Greek Salad Dressing (oil-free)

Make this herby, tangy salad dressing (with or without the olive oil) for your next Greek salad! It's surprisingly easy to swap out the oil in this recipe, if you get the ratios of vinegar, salt and herbs in the right balance.

Prep Time10

Total Time10

Course: Salad Dressing, Sauces and Condiments

Cuisine: Greek, Mediterranean

Keyword: greek salad dressing, oil free greek salad dressing, oil free salad dressing

Servings:

Calories: 24kcal

Author: Abi Cowell

Equipment

Mini whisk or fork

Ingredients

¼ cup red wine vinegar
2 tablespoons water or olive oil
1 tablespoon dijon mustard
1 tablespoon agave or sugar
1 clove garlic crushed
1 teaspoon dried oregano
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Instructions

Add vinegar, water (or olive oil), dijon mustard, agave (or sugar), garlic, salt and black pepper to a bowl or cup. Using a fork or small whisk, whisk the dressing together until everything is incorporated.
¼ cup red wine vinegar, 2 tablespoons water, 1 tablespoon dijon mustard, 1 tablespoon agave, 1 clove garlic, ¼ teaspoon sea salt, ⅛ teaspoon freshly ground black pepper, 1 teaspoon dried oregano
Pour dressing over salad and toss everything together with tongs or salad forks. Or, store in an airtight container in the refrigerator for 1-2 weeks.

Nutrition