Published: Updated: By: Cassidy Stauffer May earn from affiliate links.
Learn how to make the best Keto Greek Salad Dressing! It takes less than 5 minutes and only uses 8 simple pantry ingredients you probably already have on hand. Serve with a Greek Salad or use as a marinade to brighten up any dish.
Never buy the bottled stuff again! This Keto Greek Salad Dressing Recipe is not only delicious but requires minimal ingredients and can be mixed together in just 2 minutes.
It has just the right amount of tang with classic Greek seasonings and is sure to become a staple. Serve with a Greek Salad (recipe soon to come!) or use as a marinade to add flavor to any dish!
Frequently asked questions
Is Greek salad dressing keto-friendly?
Yes, Greek salad dressing is keto-friendly coming in at only 0 to 1 net carb per 2 Tablespoons. However, the store-bought variety is considered ‘dirty keto’ because it usually contains inflammatory oils along with hidden sugars and additives.
Why make homemade keto Greek dressing?
Since many commercial dressings have hidden sugar, additives, and inflammatory oils (such as soybean oil), I always make homemade salad dressing because I can control the ingredients. Making homemade is incredibly easy, delicious, and has no undesirable ingredients.
What is the correct oil to vinegar ratio in salad dressings?
The standard oil to vinegar ratio is 3:1, which is what this recipe uses. However, this is not set in stone. Feel free to add more red wine vinegar for added tang!
Is Greek dressing paleo, gluten-free, and/or dairy-free?
Yes, this recipe is paleo, gluten-free, and dairy-free! However, if you buy it or order it at a restaurant it usually contains cheese or feta so it isn’t usually dairy-free or paleo.
How much dressing do I need for my salad?
For a salad with 2 to 3 cups of greens, you will typically need around 2 Tablespoons. For 1 cup of a salad without lettuce, you will typically need about 1 Tablespoon.
The oil
For Low-Carb Greek Salad Dressing, I recommend using avocado oil. It’s a neutral-tasting oil full of antioxidants and healthy fats.
While I love extra virgin olive oil, I’ve found that it can lend a bitter taste to salad dressings, so this is one incident where I steer clear of it.
If you prefer to use olive oil, you’ll need to use a mild or extra light-tasting variety for its neutral flavor.
Ingredients
Here are the simple pantry ingredients:
- Avocado Oil – Salad dressing base.
- Red Wine Vinegar – Adds tang.
- Dijon Mustard – Emulsifies the oil and vinegar, which means it helps blend the oil and vinegar together. If they are separated, the dressing won’t have the correct flavor, there will be oily spots and overly tart spots – so don’t skip it! And don’t worry, your dressing won’t taste like mustard 😀
- Garlic, Basil, Oregano, Salt, & Pepper – Seasonings.
How to make keto Greek salad dressing
- In a medium-sized bowl, whisk together all of the ingredients except the oil. This includes red wine vinegar, dijon mustard, oregano, basil, garlic, salt, and pepper.
- Slowly whisk in the avocado oil until emulsified.
- Store in a jar fitted with a tight lid.
- Shake well before serving.
Storage instructions
This dressing can be stored, tightly covered, in the fridge for 2 – 3 weeks.
The oil and red wine vinegar may separate when stored, so be sure to stir or shake well before serving. If the oil solidifies, bring it to room temperature before serving.
How to serve
This can be served over a simple bowl of greens, a traditional Greek salad, or used as a marinade for chicken breasts.
Top tips
- Rub the herbs between your fingers when adding them to the dressing to release the oils and increase the flavor.
- Extra virgin olive oil can lend a bitter taste, so be sure to use avocado oil or extra light-tasting olive oil.
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📖 Recipe
Learn how to make the best Keto Greek Salad Dressing! It takes less than 5 minutes and only uses 8 simple pantry ingredients you probably already have on hand.
Cuisine: dairy free, egg free, Greek, Keto, low carb, paleo, whole30
Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo, Vegan, Whole30
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 9 servings
CALORIES :112kcal
CARBS :1g
FIBER :1g
Ingredients
- 1 Cup Avocado Oil – or mild or extra light-tasting olive oil
- ⅓ Cup Red Wine Vinegar
- 2 teaspoons Dijon Mustard
- 1 Tablespoon Dried Oregano
- ½ teaspoon Dried Basil
- ½ teaspoon Garlic Powder
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
Instructions
-
In a medium-sized bowl, whisk together all of the ingredients except the avocado oil. This includes red wine vinegar, dijon mustard, oregano, basil, garlic, salt, and pepper.
-
Slowly whisk in the avocado oil until emulsified.
-
Store in a jar fitted with a tight lid in the fridge for 2 to 3 weeks.
Notes
- Rub the dried herbs between your fingers when adding them to the dressing to release the oils and increase the flavor.
- Extra virgin olive oil can lend a bitter taste, so be sure to use avocado oil or mild or extra light-tasting olive oil.
- The oil and red wine vinegar may separate when stored, so be sure to stir or shake well before serving. If the oil solidifies, bring it to room temperature before serving.
- Serve with a Keto Greek Salad.
Nutrition
Serving: 2Tablespoons | Calories: 112kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 142mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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