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!

This Greek salad dressing is fresh, flavorful, easy to make and tastes better than anything you can buy in the store.

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.

Greek Salad Dressing Recipe Video

While it’s easy to whip up this recipe it always helps to watch a quick video. Give it a watch below!

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, Greek Chicken Salad, or use it as a marinade on Greek Chicken Kabobs.

This Greek salad dressing is fresh, flavorful, easy to make and tastes better than anything you can buy in the store.

More Healthy Salad Dressing Recipes

Simple homemade salad dressings are the best. Here’s a few more of my favorites…

Greek salad dressing in a glass jar in front of Greek salad.

Greek salad dressing in a glass jar in front of Greek salad.

Greek Salad Dressing

4.98 from 48 votes
Prep Time: 5 mins
Total Time: 5 mins
Servings: 8 servings
Author: Lisa Bryan
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

Instructions 

  • 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

Nutrition

Serving: 2tbsp, Calories: 123.5kcal, Carbohydrates: 0.6g, Protein: 0.1g, Fat: 13.6g, Saturated Fat: 1.9g, Sodium: 89.8mg, Fiber: 0.1g, Sugar: 0.2g
Course: dressing
Cuisine: Greek
Keyword: greek salad dressing, greek vinaigrette
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125 comments on “Greek Salad Dressing”

  1. This salad dressing is amazing. I make it in my magic bullet so it blends well. Delicious and zesty!5 stars

  2. Made this for a Greek pasta salad – it was perfect!5 stars

  3. Question. You say it lasts up to a week. But after max of two days the dressing is all thick and lumpy in the fridge. Any tips for keeping it fresh?  I use air tight jars

    • Hi Eric – it’s normal for the oil in homemade dressings to harden up a bit in the fridge, as there’s no emulsifiers. Just leave it out on the counter for 5 minutes before serving and give it a shake. It’ll be just like new!

  4. This is the third time I’ve made this, and it certainly won’t be the last. Excellent flavor, super easy to make (I just shake it all together in the dispenser), and great not only on salads, but also in other applications… a splash in a dish of oil for bread-dipping is superb. Thanks so much!5 stars

  5. OH MY GODDESS! I have made many greek dressing recipes in my life, but this? Ambrosia! I wanted to drink it haha. Even my husband, Mr. Pickypants, loved it! Thank you so much for this easy recipe that tastes like it took all day :-)5 stars

  6. Hi.

    Greetings from south central Canada.

    I was making one of those spaghetti squash dishes where I normally put pizza toppings in/on it.
    On a whim I decided to “Greekify” it.

    So, here’s what I did:
    1) cooked a spaghetti squash half
    2) scraped the insides to make the strands; then mixed a healthy quarter cup of your dressing (more or less to taste) throughout the squash
    3) on top of the squash, i placed tomato quarters, thin onion slices. green onion slices, kalamata olives, tiny bit of mozzarella, a few peperoni slices and crumbled feta; then drizzled more of your dressing
    4) then with rack in the middle of the oven, i broiled for about 5 (until browned and a bit bubbly)

    Did I forget to say fantastic? Well, i’ll say it again

    Thanks

  7. I made this dressing and it was amazing. But I put it in the fridge and it froze the next day. Is that normal?

    • Hi Sam – it shouldn’t freeze if it’s in the fridge. The temperature in your fridge might be really high.

    • It’s the olive oil.. It will condense when cooled. Unless you like it cold, there is no reason you can’t leave this on the counter to avoid that issue. My fridge is set cool as well. I have had this happen with my homemade ceasar. ;-)

  8. My husband made this tonight for our Greek salad which was accompanied moussaka and loukoumades for dessert. Although everything was fantastic, this dressing was the hands down favorite of the night. The acidity and brightness provided a perfect foil to the rich and hearty moussaka. My 15 year old went back for thirds on the salad. Everything about this dressing was perfect and authentic!5 stars

  9. This is my go to vinaigrette recipe. I swap out the vinegar for whatever I have on hand. Also love using the immersion blender to mix, which makes it creamy with no extra ingredients. Thank you Lisa!5 stars

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