Greek Salad Dressing
This Greek salad dressing is fresh, flavorful, easy to make and tastes better than anything you can buy in the store. Whip up a fresh batch and store it in your fridge!
When it comes to making Greek salads, it only makes sense to drizzle Greek salad dressing on top.
But you’d be remiss to think that’s the only salad this dressing is good for. Greek salad dressing is extremely versatile and also a perfect marinade for anything you might want to toss on the grill in summertime – veggies, chicken, fish, you name it.
What’s in a Greek Salad Dressing?
A traditional Greek salad dressing is really a Greek vinaigrette as it contains olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic cloves, dried oregano (the key ingredient) and salt and pepper.
You can use virgin or extra virgin olive oil, but I think more important is the red wine vinegar, Dijon mustard and spices you use. Opt for quality ingredients like this organic red wine vinegar and Dijon mustard. And you know I’m a big fan of Simply Organic spices (did you see my Spice Drawer Organization video?).
Once you’ve got all your ingredients in a bowl, it’s as easy as whisking it all together. Then drizzle it on my Greek Salad recipe and enjoy!
Watch this quick video of my Greek Salad Dressing recipe:
And subscribe to my YouTube Channel for weekly cooking videos!
More Healthy Salad Dressing Recipes:
Greek Salad Dressing
A delicious Greek salad dressing recipe that will make you want to hop on a plane to Greece! Watch the video above to see how quickly it comes together.
Ingredients
- 1/3 cup red wine vinegar
- 1 lemon, juiced
- 1 tsp Dijon Mustard
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup olive oil
Directions
- Add all of the ingredients, except the olive oil to a bowl and whisk together.
- Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
Lisa's Tips
- This dressing will last for up to one week in the fridge. Check out some of my favorite glass storage containers.
- I also prepare this dressing as part of my Summer Meal Prep series. Make sure to watch that video more for delicious recipes ideas.
Nutrition Information
Yield: 1 cup, Serving Size: 2 tbsp
- Amount Per Serving:
- Calories: 123.5
- Total Fat: 13.6g
- Saturated Fat: 1.9g
- Sodium: 89.8mg
- Carbohydrates: 0.6g
- Fiber: 0.1g
- Sugar: 0.2g
- Protein: 0.1g
Did you make this recipe? I'd love to see!
Tag @downshiftology on Instagram and hashtag it #downshiftology.
Thanks for your great quick meal plans
You’re welcome Karen! I’m glad that you’re enjoying them. :)
This is a great light delightful salad dressing. I made it just as it says, but did not have Dijon mustard and used regular mustard and it turned out fine.
Wonderful! I’m glad you enjoyed the salad dressing Barbara. :)
Hey…This dressing is perfect as written! I did add a little kalamata juice from the olives I used in the salad, but this is a definite keeper!This will be my goto salad all summer. I know, its winter, but I was just really in the mood for Greek Salad tonight. AMAZING!!!Thanks for sharing!
Happy you enjoyed both the Greek salad and dressing recipe Mike! It’s one of my favorites as well, especially in spring and summer. :)
Hello Lisa…. I am going to try this recipe. I really like your website and youtube channel. Your channel is well planned and thought out —you inspire me :)
Aww, thanks so much Michelle! I’m so happy you love my content. I hope you enjoy this recipe! :) x
In most of your recipes that call for olive oil, there is no specification for regular or extra virgin. Which one should be used here? Thanks for all the great recipes and ideas!
Hi Kim – you can use either, though I personally prefer extra virgin olive oil in salad dressings. :) x