Greek Salad Dressing Recipe

Alright, so this Greek salad dressing? It’s zesty, herby, and way better than anything from a bottle. Just a few pantry staples, shaken up into something fresh and bold.

I first made it when I was craving that classic Greek salad tang but didn’t want a store-bought taste. Mixed olive oil, lemon juice, red wine vinegar, garlic, and oregano in a jar—gave it a shake, and yep… nailed it.

It’s perfect on crisp lettuce, cucumbers, tomatoes, olives—even grilled chicken. Bright, light, and full of Mediterranean flavor. If you’ve got 5 minutes, you’ve got homemade dressing.

Let’s make it—it’s quick, easy, and goes with almost everything.

Why You’ll Love This Recipe

• Fresh and Zesty Taste: The combination of lemon juice, red wine vinegar, and extra-virgin olive oil creates a dressing that is light, tangy, and perfectly balanced. Every bite is bright with flavor but not overpowering.
• Simple Ingredients: There are no hard-to-find ingredients. Everything you need is probably already in your pantry or fridge. The most important ingredient is good-quality olive oil, which gives a rich, smooth texture.
• Versatile: You can use this dressing in many different ways. Toss it with a bowl of crisp lettuce, pour it over sliced tomatoes and cucumbers, use it to marinate chicken or shrimp, or even as a dip for warm pita bread. The possibilities go beyond just salads.
• Quick and Easy: This recipe doesn’t require any cooking, chopping, or fancy equipment. All you need to do is measure, pour, and whisk (or shake) the ingredients together. It’s ready in just five minutes.
• Easy to Make Ahead: Greek salad dressing keeps well in the refrigerator. You can make a batch at the start of the week and use it whenever you need to add flavor to your meals.
• Customizable: If you want a sweeter dressing, add a small squeeze of honey. For extra creaminess, crumble in some feta cheese. If you love garlic, use more or add roasted garlic for a mild flavor.

What You Need to Know Before You Start

Prep Time & Total Time:

• Prep Time: 5 minutes
• Cook Time: None
• Total Time: 5 minutes
  There’s no heating or special prep involved, so the dressing comes together quickly. If you want the flavors to blend more deeply, let the dressing sit for 10-15 minutes before serving.

Servings:

• Yield: This recipe makes about 1 cup (240 mL) of dressing. This is enough to dress a large salad for 4–6 people, or several smaller side salads. It can also be used for two rounds of marinating chicken breasts or a batch of roasted vegetables.

Difficulty:

• Skill Level: Easy. Anyone can make this recipe, even if you’ve never made dressing before. The steps are simple and there’s very little that can go wrong.

Best Tips Before You Begin:

• Quality Matters: Use the best olive oil you can find. Extra-virgin olive oil brings a fruity, peppery flavor that’s at the heart of every great Greek dressing.
• Juice Your Own Lemon: Freshly squeezed lemon juice always tastes brighter and cleaner than bottled lemon juice.
• Whisk or Shake: If you have a small jar with a tight-fitting lid, you can add all the ingredients and shake vigorously to combine. If not, use a bowl and a whisk or fork.

Required Kitchen Tools

• Measuring Spoons: For precise amounts of mustard, oregano, salt, and pepper.
• Measuring Cup: To portion out olive oil and vinegar.
• Small Bowl or Jar: Use a mixing bowl if you plan to whisk, or a lidded jar if you want to shake the dressing together.
• Whisk or Fork: Whisking helps blend the oil and vinegar so they don’t separate.
• Zester or Grater: If you’re adding lemon zest, a fine grater or zester will help you remove only the colorful outer part of the lemon.

Ingredients for Greek Salad Dressing

Here’s what you need for a classic Greek salad dressing. Measurements are included in the recipe card at the end for your convenience:

• Extra-Virgin Olive Oil: The star ingredient, providing smoothness, flavor, and richness. Choose high-quality oil for best taste.
• Lemon Juice: Freshly squeezed, this adds a clean, tart brightness that makes the dressing taste fresh and vibrant.
• Lemon Zest: A small amount of zest gives extra citrus aroma and flavor. It’s optional but recommended.
• Red Wine Vinegar: Adds acidity and depth. Red wine vinegar is traditional in Greek cuisine and helps balance the olive oil’s richness.
• Dijon Mustard: Just a teaspoon helps the dressing come together (emulsify), so the oil and vinegar stay blended. It also adds a slight tang and depth of flavor.
• Dried Oregano: Classic Greek herb that gives the dressing its signature flavor. Rub it between your fingers as you add it to release more fragrance.
• Garlic: One small clove, minced or pressed. For a milder garlic taste, use roasted garlic or a pinch of garlic powder.
• Crumbled Feta Cheese (optional): For an authentic, salty finish. It can be mixed directly into the dressing or sprinkled over the salad separately.
• Salt and Black Pepper: Season to taste. Start with a small pinch, then taste and adjust.

Variations for Greek Salad Dressing

• Use Fresh Herbs: Add fresh chopped parsley, dill, or mint for extra brightness.
• Sweeten the Dressing: Stir in a teaspoon of honey or maple syrup for a touch of sweetness to balance the acidity.
• Make It Creamy: Add a spoonful of plain Greek yogurt for a thicker, creamy consistency.
• Add Extra Garlic: If you love a strong garlic flavor, double the amount or use garlic paste.
• No Dairy Version: Omit the feta to make this recipe vegan and dairy-free.
• Different Vinegar: Substitute apple cider vinegar or white wine vinegar if you don’t have red wine vinegar.

How to Make Greek Salad Dressing Step-by-Step

1. Combine the Ingredients

• Start with the Bowl or Jar:
  Place your small mixing bowl on the counter or use a clean glass jar with a tight-fitting lid.
• Add the Olive Oil:
  Pour the extra-virgin olive oil into the bowl or jar. This is the main ingredient, so use a measuring cup to be accurate.
• Add Lemon Juice and Zest:
  Squeeze a fresh lemon to get the juice. Measure the amount needed, then grate the outer yellow part (zest) of the lemon, being careful not to get any of the bitter white pith. Add both to the bowl.
• Pour in Red Wine Vinegar:
  Measure and add the red wine vinegar. This gives the dressing its tangy edge.
• Mix in Dijon Mustard:
  Add a teaspoon of Dijon mustard. It will help the dressing stay blended and add a gentle kick.
• Sprinkle in Dried Oregano:
  Rub the dried oregano between your fingers as you sprinkle it in. This wakes up the herb’s aroma and flavor.
• Add Garlic:
  Peel and finely mince the garlic. Add it to the bowl for a sharp, savory touch.
• Season:
  Sprinkle in salt and black pepper. Start with less than you think you’ll need; you can always add more later.
• Optional Feta:
  If you want extra richness and saltiness, crumble in some feta cheese at this stage.

2. Whisk or Shake

• Whisk Method:
  Use a small whisk or fork to mix all ingredients together. Whisk rapidly until the oil and vinegar are fully combined and the dressing looks slightly creamy.
• Shake Method:
  If using a jar, screw on the lid tightly and shake the jar hard for about 30 seconds, until everything is well blended and the dressing looks smooth.

3. Taste and Adjust

• Dip a piece of lettuce or cucumber into the dressing and taste it.
• If it’s too sharp, add a little more olive oil or a pinch of sugar/honey.
• If you want more tang, add a bit more lemon juice or vinegar.
• Adjust salt and pepper if needed.

4. Let the Flavors Marry

• For the best flavor, let the dressing sit for 10–15 minutes before serving. This helps the garlic and herbs infuse the oil and vinegar.

Serving and Decoration

Greek Salad Dressing isn’t just for salads—it’s a flexible, flavorful addition to many meals. Here are a few ways to use and serve it:

• Classic Greek Salad:
  Drizzle the dressing over a mix of chopped tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese. Toss to coat evenly.
• Pasta Salad:
  Mix into cold cooked pasta, cherry tomatoes, cucumbers, and bell peppers for a simple Mediterranean pasta salad.
• Marinade:
  Pour the dressing over chicken breasts, shrimp, or tofu and let marinate in the fridge for 30 minutes to 2 hours before grilling or roasting.
• Vegetable Dip:
  Serve as a dip for raw veggies like carrots, celery, or bell pepper strips.
• Grain Bowls:
  Spoon over cooked quinoa, brown rice, or couscous along with grilled vegetables and beans.

Decoration Tip:
For a restaurant-style look, sprinkle a little extra dried oregano or fresh chopped parsley over your dressed salad. If using feta, add a few crumbles on top just before serving for a creamy, colorful finish. A thin lemon slice or wedge on the edge of the plate adds a fresh look.

Storing Greek Salad Dressing

• Refrigeration:
  Store any leftover dressing in a clean, airtight jar or bottle in the refrigerator. The dressing will stay fresh for up to 1 week.
• Separation:
  The oil and vinegar may separate as the dressing sits. Before each use, shake or whisk well to blend again.
• Make Ahead:
  This dressing can be made a day or two in advance. The flavors get even better as they meld together in the fridge.

Tips and Tricks for Success

• Always Use Fresh Lemon Juice:
  It makes a big difference in flavor compared to bottled lemon juice.
• High-Quality Olive Oil:
  Because olive oil is the main ingredient, choose the best you can afford.
• Balance Acidity:
  If the dressing tastes too tart, add a tiny pinch of sugar or honey, or a little more olive oil.
• Herb Variations:
  Don’t be afraid to try fresh herbs for an extra-bright taste.
• Garlic Note:
  Raw garlic can become stronger as it sits. Use less if you want a milder taste, or use roasted garlic for a softer flavor.

Nutrition

Nutrient	Per 2 Tbsp Serving
Calories	110
Total Fat	11g
Saturated Fat	1.5g
Cholesterol	0mg
Sodium	75mg
Carbohydrates	1g
Fiber	0g
Sugars	0g
Protein	0g
Vitamin C	4% DV
Calcium	2% DV
Iron	1% DV

Values are estimates and will vary based on exact ingredients and additions like feta or honey.

Greek Salad Dressing FAQs

Can I make this dressing without mustard?
Yes, you can leave out the Dijon mustard. The dressing may separate a little more quickly, but the flavor will still be delicious.

What if I don’t have red wine vinegar?
You can substitute white wine vinegar or apple cider vinegar. The taste will change slightly but remain balanced.

Is this dressing vegan?
It’s vegan if you skip the feta cheese. The base ingredients are all plant-based.

How can I make the dressing thicker?
Blend in 1–2 tablespoons of plain Greek yogurt for a creamy version.

Does this dressing need refrigeration?
Yes, always store in the fridge. The oil may solidify—just let it sit at room temperature for 10–15 minutes and shake before using.

How long does it keep?
Up to 1 week in the refrigerator, as long as you use fresh ingredients.

Conclusion

This Greek Salad Dressing recipe brings together the bright, tangy, and herby flavors that are the heart of Mediterranean cooking. With just a handful of ingredients and a few simple steps, you can create a dressing that tastes fresher and more vibrant than any bottled version. It’s a versatile staple that works for salads, grain bowls, and marinades—ready in minutes and easy to make ahead.

If you keep olive oil, lemon, vinegar, and oregano on hand, you’re always just a few steps away from adding a Greek twist to your meals. Give this dressing a try and see how it transforms even the simplest salad into something special.