Ouzo Salad Dressing Recipe

I absolutely love this recipe because the combination of ouzo and fresh dill gives it a unique, aromatic twist that’s both refreshing and bold. Plus, the homemade touch of this emulsified dressing makes every salad feel like a gourmet experience straight from a chic Mediterranean bistro.

I adore making one-of-a-kind dressings, and my Ouzo Salad Dressing is no different. With 1/4 cup of ouzo and 1/4 cup of extra-virgin olive oil, the dressing is already off to a good start, but then you have the total zing of 2 tablespoons of red wine vinegar and fresh lemon juice.

From there, the ingredients take a delightful turn toward the semi-sweet, thanks to 1 tablespoon of honey and a wonderful Dijon mustard that offer a super balance of sweetness and tang. Creamy garlic, salt, fresh cracked pepper, and fresh dill make this dressing so good and so good for you.

Ingredients

Ouzo:
A liqueur flavored with anise and made in Greece gives off a flavor that is inimitable and aromatic.

Extra-virgin olive oil:
High in beneficial lipids, improves richness and body.

Red wine vinegar:
Imparts a zesty flavor that counteracts the sweetness of the dressing.

Lemon juice:
Freshness and flavor come from a citrusy burst.

They aid in digestion.

They brighten taste.

Honey:
Natural sweetener, balances acidity, and gives a hint of sweetness.

Dijon mustard:
Presents a smooth and creamy texture with just the right amount of spicy heat.

Garlic:
Adds strong flavor and is recognized for its antioxidant properties.

Ingredient Quantities

• 1/4 cup ouzo
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh dill

Instructions

1. In a small bowl, combine the ouzo, red wine vinegar, lemon juice, and honey. Whisk together until well combined.

2. Add the mixture to the Dijon mustard, and whisk until smooth.

3. Drizzling in the extra-virgin olive oil very slowly while whisking creates a smooth, emulsified dressing.

4. Add the minced garlic, making sure it is evenly spread throughout the dressing.

5. Add salt and freshly ground black pepper to the dressing, tasting it to make any necessary adjustments.

6. Incorporate the chopped fresh dill into the dressing gently so that it mixes nicely with the other ingredients.

7. Allow the flavors to meld together for about 10–15 minutes by letting the dressing sit.

8. Sample the dressing and modify any seasoning if needed, like adding more salt or lemon juice for extra tang.

9. When you are content with the taste, transfer the dressing to a container or bottle that will allow easy pouring when you are ready to use it.

10. Ensure an even coating of the favorite salad dressing over your beloved salad greens or chilled vegetables. There’s just one way to make this happen. Stir well in the bowl before serving and continue to stir—until your guest has taken her last bite—if you want your guest’s appearance to be well-dressed for the evening.

Equipment Needed

1. Small mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Knife (for mincing garlic and chopping dill)
7. Container or bottle (for storing the dressing)

FAQ

• What is ouzo?Ouzo is a Greek anise-flavored liqueur. It’s frequently used in cocktails and culinary dishes—that’s how popular it is, and for good reason. Ouzo has a flavor that’s all its own, and today, I want to take you through what exactly makes it stand out.
• Can I substitute ouzo with another ingredient?Indeed, anise extract or fennel-infused vodka may do in a pinch, but understand that it may not have the same anise-y flavor as absinthe and may not provide the same depth of flavor or the same intoxicating effects.
• How long will the dressing keep?If stored in an airtight container, this dressing will keep in the refrigerator for about a week.
• What salads pair well with this dressing?Salads that include Mediterranean flavors, like Greek salads or mixed greens with feta, are ideal companions for this dressing.
• Is this dressing suitable for vegans?To create a vegan recipe, change the honey to agave syrup or maple syrup.
• Can the garlic be omitted?Certainly! If you would like a flavor that is less bold, you can get rid of the garlic or cut back on the amount you use.
• How can I make a creamier version of this dressing?For a creamier texture, add 1-2 tablespoons of Greek yogurt or tahini to the mixture.

Substitutions and Variations

Ouzo: Substitute with the same amount of anisette or sambuca for an equal anise flavor, or omit it for a non-alcoholic version.
Olive oil, extra virgin: If using alternatives, consider avocado oil or a light olive oil.
Red wine vinegar: Substitute with apple cider vinegar or white wine vinegar for a somewhat different tang.
Lemon juice, freshly squeezed: If you don’t want to use citrus, you can substitute with lime juice or a mild vinegar.
Honey: Substitute maple syrup or agave nectar for honey in recipes.

Pro Tips

1. Use a microplane to finely mince the garlic; this will help it distribute more evenly throughout the dressing and enhance its flavor without overpowering it.

2. For a more robust dill flavor, lightly bruise the chopped dill with the back of a spoon before adding it to the dressing; this releases more of its oils.

3. To ensure the olive oil emulsifies and creates a creamy dressing, make sure to add it slowly in a thin stream while whisking continuously. You can also use an immersion blender for a quicker, more stable emulsion.

4. Let the dressing sit at room temperature for 10–15 minutes after mixing to allow the flavors to meld. You can prepare it in advance and refrigerate it; just bring it back to room temperature and whisk again before serving.

5. Adjust the seasoning to your taste before serving. If the dressing tastes a bit too sharp due to the vinegar and lemon, a small pinch of sugar or an extra teaspoon of honey can help balance the flavors.