Greek Salad Dressing


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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

4.95 from 112 votes
Prep: 5 minutes
Total: 5 minutes
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.




  • 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


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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This dressing looks great! What are your thoughts using an immersion blender to really blend? Thanks!

    1. You can use an immersion blender if you’d like, but all you really need to do is stir or shake :)

    2. Haven’t made this yet, but I’d use a blender
      if convenient. It would definitely help the emulsion. Mustard helps, but it’s not the end-all.

  2. This recipe is delicious and so easy! I didn’t have red wine vinegar so subbed in white wine vinegar and it’s tasty!! 5 stars

  3. Oh my GOODNESS this was heavenly. Can I say I’m surprised though? Every recipe I make of yours goes on my repeat list!! Thank you so much ❤️5 stars

  4. Hi! What brand of red wine vinegar did you use? I’ve tried a few different ones and none of them have had me loving e the dressings!

  5. I made this salad dressing the other day and I really love it, it is a keeper! Thank you for a great salad dressing!4 stars

  6. This dressing turned out to be so good. I also tried it a second time by adding a little bit of muscovado to it (around 1/4 tsp) . Was just perfect.5 stars

  7. Absolutely LOVE this recipe! I make a copycat pasta salad from a local Greek restaurant and this is spot on for theirs. Thank you! 5 stars

  8. I’ve tried a number of Greek Salad dressing recipes from the internet over the years, but this is the first one that was deliciously balanced and a hit with everyone!5 stars

  9. This recipe is delicious! I’d take this any day over the store-bought options I’ve tried. To me, it’s very similar (if not the same) as dressing made in Greek restaurants. Yum!5 stars

  10. This is so delicious and versatile. It goes great on salad but also on grilled shrimp and chicken. I grilled some shrimp amd put them on quinoa. I then put this dressing on it and it was devoured by the family. So easy to make and so full of flavor.5 stars

    1. What a great idea! Thank you for sharing. I’m totally trying this with some added grilled summer squash.5 stars

  11. This was simple and delicious! I have made it 3x in the last week. I have used it for a simple cucumber salad, dressing for coleslaw and a marinade for chicken.5 stars

  12. This dressing was deeeelish! However after 3 days in the fridge the oil separated into quite a gloopy mix on top of the vinegar. I cannot seem to re- mix or get it to emulsify with again using a hand whisk . Should I pop into a blender? Or has the dressing been ruined? Any top tips to stop this happening in future? Thanks 5 stars

    1. Hi Jacky – it’s normal for the dressing to separate in the fridge. Leave it out on the counter for 5 minutes or so and the oil won’t be so gloppy, then you can remix usually by shaking. But if you need to use a blender you can do that as well. It’s definitely not ruined. :)

  13. Thanks for the delicious-perfect recipe. 

    I wonder when it’s best to dress a Greek salad. Ahead of time or just before serving? 5 stars

  14. I’ve been asked about this dressing many times at friend or family gatherings. I simply just direct them to this website. Works great when making a traditional salad, Hreek or otherwise. My personal favorite is making a Greek style pasta salad with this; absolutely tremendous. Thank you for providing this recipe!5 stars

  15. Im new to the Mediterranean diet and learning.. Is there a specific type of olive oil to be used? Mine congealed on top once placed in refrigerator. Is that normal?

    1. I recommend extra-virgin olive oil. And yes, that’s normal for the oil to congeal. Just let it come to room temperature and give it a shake before using!

  16. Looking forward to the recipes for dressing my salad up. There simple and healthy, that’s what I were looking for.5 stars

  17. Excellent rundown and end result for a perfect Greek dressing. I made no subs and added to a no lettuce salad: Roma tomatoes, Persian cucumbers, kalamata olives, green bell pepper, red onion, and feta chunks :-)5 stars

  18. I have one small lemon and one large lemon, I’m sorry to be so ridged but I’m not a great cook so need a bit more specifics,  about how much lemon juice is needed? 

    1. Margie- I am with you! I have made Greek Salad dressing before and hate that the recipe asks for the juice of one lemon. My Meyer lemons are super juicy and I think that’s why my dressings never come out right. Yesterday, I finally looked up how much juice an average lemon yields and it said 2-3 Tablespoons. My Meyer lemon yielded almost a cup! Using the right amount made a big difference in the balance

  19. This salad dressing is fantastic! Followed recipe to a T!! The grated garlic takes it to another level! Yum! I will also be using this as a marinade for my meats. Thank you!!5 stars

  20. Absolutely delicious salad dressing! No need to buy store bought when this is so easy to whip up.
    I sometimes add the bottled parmesan grated cheese to this recipe.5 stars

  21. i had not made a greek salad or dressing, so was happy to find your recipe and suggestions.
    Made dressing and set on side for people to add to their liking. I am sold it went over big and took all the nerves out of serving it again. thanks5 stars

    1. While this dressing is very nice, it’s by no means a “traditional Greek salad dressing”.

      As an actual Greek, the only dressing with put on the traditional Greek salad is olive oil and vinegar. Maybe in some very fancy restaurant but even there it’s difficult to find.

      Great tasting dressing though!4 stars

  22. I added Mayo and sugar and M glad I did.  I realize it’s a different type of dressing but I really liked the bones of your recipe.5 stars

  23. This was honestly the tastiest Greek salad dressing ever and I happened to have all the ingredients on hand, including fresh oregano from my garden. I’m keeping this one!5 stars

  24. We love a Greek salad. We made this for our first outdoor meal this season. It’s one of the best dressings we’ve had. Made zero changes. 
    Thank you!5 stars

  25. I honestly don’t like Greek dressing, but this changed it for me. I am making it for the second week in a row. Love it!5 stars

  26. Just made it and it is a hit!  I made my kind of Greek salad (cucumbers, tomatoes, red onions, feta and kalamata olives).  I want to try over roasted chicken.5 stars

  27. Great dressing made with staple ingredients so easy to make any time. I will make this again soon. 5 stars

  28. I would like to know how long will this last for as it is only my self and my husband I have not made this. Yet

    1. This will last for about one week in the fridge. Just make sure to give it a stir before using it as it will separate.

  29. 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

    1. 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!

  30. 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

  31. 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

  32. 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


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

    2. 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. ;-)

  33. 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

  34. 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