This homemade Greek salad dressing is a blend of olive oil, fresh lemon juice, red wine vinegar, herbs and spices. A quick and easy dressing that adds so much flavor to any salad, and can also be used as a marinade or to season roasted veggies.
In my opinion, homemade salad dressings taste SO much better than the store bought variety, plus they’re not filled with preservatives. This Greek salad dressing is so simple to make, and it uses ingredients that you probably already have in the pantry. You can use it so many different salad recipes!
Greek Salad dressing ingredients
The great thing about this recipe is that it has minimal ingredients. This also means you should use the highest quality ingredients possible for the best results.
- Olive Oil: I use extra virgin olive oil, you can use an olive oil sourced from Greece for an even more authentic flavor.
- Red Wine Vinegar: The vinegar provides the acidity to counteract the richness of the olive oil.
- Lemon Juice: Freshly squeezed lemon juice is best here, avoid the bottled version if possible.
- Garlic: I like to use freshly minced garlic in my dressing. The longer the garlic sits in the dressing, the more the flavor will mellow. You can use garlic powder if you’re not a fan of raw garlic.
- Dijon Mustard: The mustard in this recipe helps to emulsify the dressing, and also adds flavor.
- Oregano: Many stores sell two types of dried oregano, the Mexican and Mediterranean varieties. Choose the Mediterranean oregano if possible.
- Salt: I typically use kosher salt in my recipes, and this dressing is no exception.
- Pepper: Freshly ground black pepper adds tons of great flavor.
How do you make Greek dressing?
Place all of the dressing ingredients in a bowl or jar. If you’re using a bowl, whisk everything together until the mixture emulsifies. For the jar method, seal the jar and then shake it vigorously to blend everything together. Use right away, or store in the fridge for later.
Tips for the perfect dish
- This dressing will stay fresh in the refrigerator for up to 5 days. The olive oil may solidify as it sits in the fridge. If this happens, let the dressing sit at room temperature for about 15 minutes and the oil will liquefy again. Give it a good shake and you’re ready to go!
- You can add other ingredients to your dressing to add extra flavor such as shallots, a little honey, lemon zest and fresh herbs such as parsley and thyme.
- This recipe makes enough for at least two nights worth of salad, and can easily be doubled or tripled.
These two types of dressing are similar in many ways, as they both typically contain olive oil, lemon juice, vinegar, garlic and herbs. Italian dressing may have other flavoring components such as sugar, parmesan cheese, bell pepper or even mayonnaise for a creamy dressing.
Greek salad dressing is made with olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, salt and pepper.
Ways to use Greek salad dressing
This Greek dressing can be used in so many different ways!
- Salad: Combine romaine lettuce with tomatoes, cucumbers, kalamata olives, red onions and feta cheese. Add the dressing and toss to combine.
- Potatoes: Toss halved baby potatoes with olive oil, dried oregano, salt and pepper. Roast until golden brown and crispy, then add a drizzle of dressing and a sprinkle of feta cheese.
- Grilled Vegetables: Grill your favorite veggies such as asparagus, red bell peppers, zucchini and mushrooms. Arrange them on a platter, and add a little Greek salad dressing.
- Marinade: Place the dressing in a resealable freezer bag and add 1 1/2 pounds of raw chicken. Marinate for at least one hour, or up to 12 hours.
- Sandwiches: Add some zing to your sandwiches with a little Greek style dressing instead of mayo.
I always have a jar of this dressing in my fridge, as it’s a great way to add tons of flavor with minimal effort!
More fabulous salad sensations
Greek Salad Dressing
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 3/4 teaspoon garlic minced
- 1 teaspoon Dijon mustard
- 3/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Place all of the ingredients in a bowl or a jar.
- If using a bowl, whisk until well combined.
- If using a jar, place the lid on the jar and shake vigorously.
- Use immediately, or store in the refrigerator for later use.
- The dressing will stay fresh in the refrigerator for up to 5 days. Whisk or shake it before use to recombine all the ingredients.
- Use Mediterranean oregano if possible.
- Freshly squeezed lemon juice is best.