Quick and easy Greek Salad Dressing is one of our favorite vinaigrettes and so much better than store-bought! Made with fresh, healthy ingredients, in just a few minutes! Pair it with our classic Greek Salad!
Our Easy Greek Salad Dressing Recipe
This Greek salad dressing was a staple in our restaurant—and for good reason! It’s bright, punchy, and endlessly versatile. We use high-quality olive oil and balance the tang of vinegar with fresh lemon juice, creating a vibrant, zesty flavor. Fresh garlic and dried oregano bring savory depth, making it the perfect match for leafy greens, roasted vegetables, grain bowls, pasta, and—of course—our classic Greek Salad.
Made with simple pantry ingredients, this dressing comes together in just 5 minutes and keeps well in the fridge for up to a week. It’s quick, flavorful, and once you try it, you may never go back to store-bought again.
Why make homemade salad DressingS?
Too often, store-bought dressings are made with low-quality, inflammation-causing seed oils (canola, soy oil, sunflower, corn, grapeseed, rice bran, or safflower) because these are much less expensive to produce than using high-quality extra-virgin olive oil.
Store-bought salad dressing- even seemingly “good” brands that tout “organic” and “non-GMO” are guilty of including these less expensive seed oils. Always check the labels!
Greek Dressing Ingredients
- Red wine vinegar– classic flavor for Greek dressing, don’t try to substitute.
- Fresh lemon juice– brightens it up and takes the edge off the vinegar without having to add a sweetener.
- Dijon mustard- stone-ground mustard will work too, if you prefer.
- Fresh garlic cloves– adjust depending on the size of your garlic and how much you love it!
- Dried oregano– go ahead and use fresh if available! 1 tablespoon fresh= 1 teaspoon dried.
- Extra Virgin Olive Oil– Make sure to use high-quality olive oil for the best flavor!
- Salt and fresh Black Pepper
- Optional: Honey for a hint of sweetness.
Variations
Make it Creamy! Add Greek yogurt & feta for a creamier version.
Sweeten it up! Add honey or maple syrup for a hint of sweetness.
How to Make Greek Salad Dressing
- Whisk: In a jar or bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt, and black pepper.
- Emulsify: Drizzle in olive oil, whisking all the while to emulsify.
- Tip: If the dressing tastes too “sharp” or acidic, add a little honey or maple syrup to balance.
- Store: Refrigerate in a sealed jar for up to 1 week. Shake thoroughly before use.
How to Store it
Place the dressing in a salad dressing bottle, or seal it in a jar the fridge. The dressing will keep up to one week, perfect for making ahead!
Serving Suggestions
- This Greek dressing recipe can be used on our classic Greek Salad, and in our Greek Pasta Salad! Or serve with Greek chicken.
- Leafty green salads: Toss with lettuce or make a romaine salad with cherry tomatoes, feta cheese, red onion and kalamata olives, or marinate sliced cucumbers! Use as a dressing for pasta salad and grain salads.
- Use as a marinade for Bean Salads: Toss with beans like chickpeas or white beans and fresh herbs to create a bean salad.
More Salad Dressing Recipes!
- Pomegranate Dressing
- Caesar Salad Dressing
- Vanilla Fig Dressing
- Lemony Leek Dressing
- Peanut Dressing
- Avocado Dressing
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Easy Greek Salad Dressing Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup
- Category: dressings
- Method: whisked
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Greek salad dressing recipe is so easy! Made with simple pantry ingredients, it takes only 5 minutes to make, and it keeps for a week in the refrigerator.
Ingredients
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, pressed or finely minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- Optional: honey to taste.
Instructions
- Whisk together red wine vinegar, lemon juice, dijon mustard, garlic, dried oregano, salt, and black pepper.
- Drizzle in olive oil, whisking all the while to emulsify.
- Tip: If the dressing tastes to “sharp” or acidic, add a little honey, or maple syrup to balance.
- Refrigerate in a sealed container, and mix thoroughly before using!
Equipment
Notes
- Optional: For creamy dressing add 2 tablespoons of greek yogurt and 1 tablespoon crumbled feta.
- Will keep refrigerated for up to 1-2 weeks. Let it come to room temperature before shaking the jar.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 126
- Sugar: 0.2 g
- Sodium: 235.2 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 1.1 g
- Fiber: 0.2 g
- Protein: 0.1 g
- Cholesterol: 0 mg
FAQ
Yes, you can either replace the dried oregano, or add fresh oregano in addition to the dried.
Bold and tangy with sharp hints of garlic and vinegar, giving your salad a big punch of flavor.
Greek salad dressing is vegan and plant-based! It is comprised of olive oil, vinegar, garlic and herbs.
Thank you Sylvia for an array of incredible recipes that makes me look like a great cook. You have such an awesome talent. My family and friends love your recipes. I also want to thank you for bringing attention to seed oils. We need to avoid it at all costs.
Thanks Molly, appreciate hearing from you!
Great recipe! I added the greek yogurt to make it creamy & it was wonderful. Family loved it. Lasts a long time. Thanks again for another hit!
Excellent Mary! So glad you all enjoyed.
Thank you, I love this recipe!
To balance out the acidity, I added 1 teaspoon of brown sugar. This dressing makes eating salads that much better!
Perfect Drucilla, glad you made it work for you!
This is delicious on salads! Now could you come up with a honey mustard dressing and sweet Visalia onion dressing? Then I can throw out my favorite bottled salad dressings, lol. Thanks for the recipe!
Glad you enjoyed and thanks for the suggestions! We will work on that. 🙂
Easy and delicious on greens, grains, and veggies!
Thanks Janet!
I made the this last night for friends and it was amazing!
I am so excited and am looking forward to eating more salad.
Thank you!!
Yay Jen! So happy you liked this!
This is very good but I added one tablespoon of agave. It needed it to balance out the acidity.
Great Vonnie- glad you made it work for you.
Perfect, makes everyone eat more salad! 🙂 Thank you.
Love hearing this!
Excellent. Exactly what I wanted, although I’m not too keen on a Lot of Oregano, so I put half oregano and half basil.
perfect!
Hi Beautiful Sylvia,
I just doubled the recipe for the dressing & as well as the Greek salad to serve for friends tonight!
Love all the crunch& colors!
Absolutely delicious!!
Thank you!
Thanks Susan!