A tasty Mediterranean themed dressing with kalamata olives and feta along with red onion, honey and oregano.
Here is my new favourite salad dressing, a kalamata olive and feta vinaigrette that is sure to make any salad pop! This dressing is based on some of my favourite Greek and Mediterranean flavours with the kalamata olives and feta being the stars of the show. The base of the dressing is extra virgin olive oil and red wine vinegar and the accompanying flavours include tangy red onion, garlic, honey to add a touch of sweetness and oregano. In addition to being great ad a salad dressing you can also toss grilled or roasted veggies in it and turn them from ordinary to extraordinary!
Kalamata Olive and Feta Vinaigrette
Prep Time:10 minutes Total Time:10 minutes Servings: 16(~1 cup or 16 1 tablespoon servings)
A tasty Mediterranean themed dressing with kalamata olives and feta along with red onion, honey and oregano.
ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 3 tablespoons kalamata olives, finely chopped
- 3 tablespoons feta, crumbled
- 2 tablespoons red onion, finely chopped
- 1 clove garlic, grated
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 teaspoon oregano
- salt and pepper to taste
directions
- Mix everything well and enjoy!
Option: Omit feta for dairy free.
Nutrition Facts: Calories 34, Fat 3g (Saturated 0.6g, Trans 0), Cholesterol 1mg, Sodium 38mg, Carbs 1g (Fiber 0.1g, Sugars 1g), Protein 0.3g
Nutrition by: 
Maria says
June 3, 2015 at 1:37 pmLove this!
Heather Christo says
June 3, 2015 at 5:56 pmThis dressing would drive anyone to consume salad like candy!
Connie Lim says
June 4, 2015 at 8:08 amReally like your site, but you have sooooooo many ads and advertising on it. Very distracting.
John Abbott says
June 4, 2015 at 10:44 amKalamata is the best salad dressing ever! I first tried it in Thessaloniki and I was mesmerized. I've been making it almost every night ever since. Thanks for sharing:)
Unknown says
June 4, 2015 at 1:45 pmIt looks delicious. Is the oregano dry or fresh for the 1 tbsp amount?
thanks!
Unknown says
June 4, 2015 at 1:58 pmoops I mean the 1 tsp of oregano, fresh or dry? thanks!! Ida
kevin says
June 4, 2015 at 1:58 pmUnknown: That is 1 teaspoon dried oregano; go with 2 teaspoons of fresh.
Chelsea Scott says
June 4, 2015 at 10:21 pmJust made this.. and it is fantastic!
kevin says
June 5, 2015 at 2:31 amChelsea Scott: I'm glad that you enjoyed it!
sungvars says
September 30, 2016 at 2:51 pmHad a salad at Charley's steakhouse in Tampa that had olive vinaigrette and it was love at first bite. This looks yummy. Will be making it today. How long does it keep in refrigerator? Thank you!
kevin says
September 30, 2016 at 3:04 pmsungvars: This will keep in the fridge for a week or more. Enjoy!
Lorrie Tannahill says
January 13, 2017 at 7:39 amThere are more "food" ingredients (about 11-12 tbsp) than liquid. (6 tbsp) and yet Your picture shows a very pourable dressing. Just confirming the amounts are correct? I've been stung by many recipes on Pinterest and hate wasting money.
kevin says
January 17, 2017 at 4:19 pmLorrie Tannahill: This dressing is actually pretty chunky as seen in the linked Grilled Asparagus and Tomatoes in a Kalamata Olive and Feta Vinaigrette with 8 tablespoons liquids and 8 tablespoons solids. If you want a more liquid/pourable dressing, make sure to use a fine chop for the solid ingredients or pulse everything in a food processor and/or add 2 tablespoons of both vinegar and oil. Enjoy!
WWCook says
January 9, 2018 at 9:52 pmMy family has been enjoying your Creammy Feta & Dill Dressing with our salads. Now gota try this delicious looking dressing also. I just love all your rercipes with your special touch.
Judy C. says
February 2, 2019 at 11:31 amThis dressing is just plain…..YUMMY! Love this take on Greek salad dressing. I tried this 2 ways: as written over a salad of fresh tomatoes, cucumbers, red onions…so good. Then to the remainder of the dressing, I added a small amount of water to thin the dressing and used over the same ingredients tossed into a romaine salad with grilled chicken. Adding water (like 1 tablespoon) doesn’t dilute the taste and is an old dieters trick I use frequently when reducing the amount of oil in a salad dressing. So for anyone thinking this vinaigrette is too thick, try the water trick. Super good recipe…and your site looks amazing!