Greek Salad Dressing

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This Greek salad dressing is as simple as can be and tastes better than anything you can buy in the store. Whip up a fresh batch and store it in your fridge to use throughout the week!

Greek salad dressing in a jar.
Photo: Gayle McLeod

I almost always have this Greek salad dressing prepped in my fridge. It’s not just great for a Greek salad, but it’s also wonderful on a variety of other dishes that could use an herby, vinegary touch. Here’s what makes my recipe a bit unique: 

  • It’s got a lot more flavor than a classic Greek vinaigrette. Traditionally, Greek salads are tossed in red wine vinegar, olive oil, oregano, and salt. However, adding Dijon mustard, lemon juice, and fresh garlic makes this dressing so much more robust (and it’s why my lemon vinaigrette is a fan favorite as well).
  • It can be used for SO many meals. Besides dressing all sorts of salads (I’ve got salad ideas below), it’s also the perfect marinade for anything you might want to toss on the grill in the summertime – veggies, chicken, fish, you name it. Just like my Italian dressing!
Ingredients for Greek salad dressing.

Greek Salad Dressing Ingredient Notes

  • Red Wine Vinegar and Dijon Mustard: The quality of these two ingredients matters in this recipe. So, I’ve linked my favorite brands in the recipe card below!
  • Olive Oil: I always prefer extra-virgin olive oil. If you want to keep the Greek theme running, choose a Greek brand of olive oil. But really, any good quality olive oil will suffice. 
  • Lemon Juice: As always, fresh lemon juice is best for vinaigrettes.
  • Garlic Cloves: Freshly minced garlic will give a more robust flavor than ground garlic. 
  • Dried Oregano: This is what gives this dressing the ultimate Greek flair. 

Dressing Tip: If it’s too acidic for your taste, reduce the lemon juice or add a touch of honey to round out the flavors. 

Find the printable recipe with measurements below.

Whisking Greek salad dressing in a bowl.

How To Make A Greek Salad Dressing

  • Whisk the vinegar, lemon, mustard, garlic, oregano, salt, and pepper in a medium bowl. 
  • Slowly pour the oil and whisk at the same time. This will help to emulsify the dressing!

Storage Tips

  • To store in the fridge: This dressing will last up to one week. If you notice the oil separating, shake well or stir before using. If the oil has hardened a bit after chilling, let it sit at room temperature before using. 
  • For a container idea: I love to store all my dressings in these glass tulip Weck jars. But this salad dressing shaker is also great.
Pouring oil in a salad dressing.

Ways To Use the Dressing

A spoonful of Greek salad dressing.

More Salad Dressing Recipes

If you make this Greek salad dressing, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

A jar of Greek salad dressing.

Greek Salad Dressing

4.96 from 134 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 8 servings
Author: Lisa Bryan

Description

This homemade Greek salad dressing is as simple as can be and tastes better than anything you can buy in the store! Watch the video below to see how I make this in my kitchen.

Video

Equipment

Ingredients 
 

Instructions 

  • Whisk ingredients. Add the vinegar, lemon, mustard, garlic, oregano, salt, and pepper to a medium bowl. Whisk together.
    Using a whisk to make Greek salad dressing.
  • Pour oil and whisk together. Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
    Making Greek salad dressing in a bowl.

Lisa’s Tips

Nutrition

Serving: 2tbsp | Calories: 127kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 81mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 6IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.3mg
Course: dressing
Cuisine: Greek
Keyword: greek salad dressing, greek vinaigrette
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted August 2018, but updated to include new photos and information for your benefit!

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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.

4.96 from 134 votes (5 ratings without comment)

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Recipe Rating




318 Comments

  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? 
    Thanks

    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

    Thanks

    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