Greek Salad Dressing
293 Comments
Jul 17, 2024
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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!
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.
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.
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.
Ways To Use the Dressing
- Toss with salads: You’d be remiss to think a Greek salad (or this Greek chicken salad) is the only salad this dressing is good for. Add the dressing to any salad with fresh leafy greens and veggies! I recommend my Mediterranean chickpea salad, cucumber salad, or tuna cucumber mozzarella salad.
- Grilling marinade: For meaty grilling items like chicken kabobs or grilled shrimp, let the items soak in the marinade before grilling. For vegetables and fish, simply brush the marinade on top before grilling.
More Salad Dressing Recipes
- Caesar Dressing: This homemade version tastes 1000x better!
- Balsamic Vinaigrette: The best way to get a fresh, balsamic touch.
- Raspberry Vinaigrette: A fresh, fruity touch to your salads.
- Dijon Vinaigrette: If you love Dijon mustard, this dressing is it.
- Lemon Tahini Dressing: It’s light, creamy, and lemony fresh.
- Or browse through more sauces and dressings!
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.
Greek Salad Dressing
Description
Video
Equipment
- Tulip Weck Jars My favorite jars for storing salad dressings in the fridge!
- Garlic Press The best for mincing garlic quickly.
Ingredients
- ⅓ cup red wine vinegar
- 1 lemon, juiced
- 1 teaspoon Dijon Mustard
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup olive oil
Instructions
- Whisk ingredients. Add the vinegar, lemon, mustard, garlic, oregano, salt, and pepper to a medium bowl. Whisk together.
- Pour oil 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 recipe ideas!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted August 2018, but updated to include new photos and information for your benefit!
Easy and delicious. Keeps well.
Happy to hear you love this Greek salad dressing, Susan!
I never leave comments but this time it was a must! This dressing is absolutely delicious! I have tried tons and made tons of Greek dressings and non of them had the flavor I was looking for and ended up throwing them all out. I came across Lisa’s recipe and just made it now and WOW! Absolutely amazing! The flavor and ratio of each ingredient was perfect!
Thanks so much for leaving a review Amanda! I’m glad you love this Greek salad dressing.
Simple ingredients.. usually all on hand. I subbed Greek Spice and added a bit more oil as I like it a bit thicker. Great taste!
Easy and outstanding!!! Big hit at my house!
Happy to hear everyone enjoyed this Greek salad dressing, Kelly!
When I made it I thought it was a bit too acidic, so added a bit of sugar. Then when I used it on my Greek salad it was amazing! The most authentic thing I’ve tasted since we were in Crete! A definite keeper, thank you.
Thanks so much, Catherine! I’m happy you loved it and that it reminded you of your trip to Crete. :)
This is similar to my mother’s recipe in proportions. The only difference is that we didn’t use mustard, but did add 1/2 tsp. dried mint & 1/4 tsp. dill.
Hi Debora – Sounds great! Your mom and I think alike :)
This is so delicious over your Mediterranean salad. Love it!
Hi Pat – Glad you’re loving this Greek salad dressing!
Yum!!! It was so good
This was so flavorful and delicious! It really elevated our salad. I even forgot the garlic and it was still amazing.
Hi Shirley – Happy to hear you’re loving this Greek salad dressing!
Love your recipes, perfect combinations I will enjoyed with all my salads thank you!!!!!
Hi Lucia – Happy to hear you’re loving everything so far!
This the “manyith” time I’ve made this and it is just amazing! The perfect combination of flavors with the acidity needed which combines so perfectly with the sweetness of the salad! And can be a standalone dressing option, or tossed with everything. And, it’s so easy to whip up. I throw it all into a jar, shake, and put the lid on for next time and stick it into the fridge… THANK YOU. Excellent recipe!
Hi Ainslie – Thrilled to hear this Greek salad dressing has become a staple!
Delicious! Great recipe!
Hi Tiffany – I’m glad you love this Greek salad dressing!
My favorite salad dressing! Simple yet so flavorful! Everyone loves it and is complimentary with every meal. Thank you!
Hi there – I’m so glad you love this Greek dressing!
Easy and delicious!
Hi Dana – Happy to hear you love this salad dressing.
Very good, healthy, and makes a good amount.
Thanks Linda!
Delicious and the flavor is very close to the one I enjoyed at the Great Greek Mediterranean Grill.
Hi Paulette – Glad you enjoyed this Greek salad dressing!
Can I use avocado oil instead of olive oil?
Hi Kristin – There will be a slight difference in taste, but that’s fine!
Excellent, versatile dressing. I doubled it (except for the salt). If the bite of acid is a bit too much, you can ease it with 1/2 to 1 tsp of sugar (stevia is fine too). I’ve used this dressing over cucumbers and as a marinade (overnight) with cubed leg of lamb for shish kebab.
Happy you loved it!
This is my go to Greek/Mediterranean salad dressing now. I don’t always measure everything out exactly but it is always good. I also make it with regular mustard bc I never have Dijon. Not sure how much it impacts the flavor but I like it.
Happy to hear you love this salad dressing!
This was a big hit last night at an impromptu meal with company. For my variations, I doubled the Dijon mustard and the oregano, and finely shredded the garlic to equal a packed 1/2 tsp. Also, I added a pinch of thyme, which rounded out the herbal flavor. We served a basic Greek horiatiki salad with a crunchy chicken cutlet cubed over top. Everyone loved it. Thank you.
Hi Eric – Love the meal you created with this Greek salad dressing!
Fantastic salad dressing! It was so easy to make and added the perfect amount of flavor to my salad without overpowering the veggies. Definitely making this again!
Wonderful! Happy you loved it, Michelle!
This is the best simple dressing for a salad of romaine, tomatoes, red onions, croutons or roasted pepitas. Works well with mixed greens or spinach.
Used this and its Bad to the bone good. Perfect proportions. Thank you!
Happy you loved it!
Very good recipe. My only variation was to use 4 tsp of fresh thyme from the garden, instead of 2 tsp dried. Served it up with turmeric rice garnished with toasted pine nuts, along with steamed peas & Greek salad. A company-worthy meal.
What a delicious meal you used this Greek salad dressing for! Thanks for sharing and leaving a review, William.
Great dressing but needs some sugar to cut the acidity. I added 1 and 1/2 teaspoons and it seemed to do the trick.
Glad you found what worked for you, Nicole!
A little too much vinegar.
This is a true Greek salad dressing! It is easy to make and taste just like you are in Greece. So delicious!
Thanks so much for this wonderful recipe! I felt like I was back in Greece.
Yay, I’m so happy you loved it, Alfred! And glad that it triggered fond memories of Greece. :)
Perfect dressing
Didn’t change a thing
It was fresh and bright a great match for my Greek Salad
Thanks for this recipe it’s a keeper
Lynda
Thanks so much, Lynda!
I haven’t made it yet but definitely will in the very near future with my Greek salad. Is the EVO that you use Cold Brewed?
Thank you.
Thank you so much ! Going to try this reciepe. Looked many places for homemade recipe finely found this Ty very much
Hope you enjoy this dressing, Darlene!
This is a bit too acidic for my throat and I only used a small lemon. I would need to experiment next time and maybe, add more olive oil or lessen the vinegar. Overall, i would still use this as an alternative to other dressing flavours I use because I like the simplicity, pantry-friendly, and healthy recipe!
the perfect dressing! It’s so simple and so delicious. I’ve made it so many times now I can just eyeball it. A staple in my fridge for meal prep!
Definitely a meal prep staple!
I use 1/ an anchovy filet in place of the salt, delicious
Hi just a quick question about making the dressing & keeping it to up to a week in fridge ever time I put olive oil in the fridge w in a dressing the oil thickens is that a problem do you just leave it out on bench & stir
Hi Kay – that’s normal! Just let it sit at room temp for a bit, then give it a shake again.
Excellent! I found this great as a dressing and a marinade for grilled chicken. This recipe is a keeper along with your red pepper hummus! So good!! Safe travels, hope you have a terrific time !!
Thanks so much, Linda!
This was delish! I used apple cider vinegar since I ran out of red. & regular brown spicy mustard…was very tasty!
Way too tangy for my taste. I will have to cut the red wine vinegar in half for this recipe.
Very good and balanced flavors. Used shallot instead of garlic..can’t wait to use leftover dressing in pasta salad tomorrow.
Absolutely delicious. It will be my go to Greek Dressing.
Glad you love this dressing Christy!
I made this dressing yesterday for our Greek salad. I decided to make it a few hours before needed and it turned out really tasty. Just had it again for lunch and it’s even better today. I followed the recipe exactly. I found it to be very mild and not overpowering. It’s perfectly balanced for a salad.
Glad you’re loving this Greek salad dressing :)
The best ever. I’ll never use another. Complete winner
Yay, love to hear that!
i have been making this dressing for years, its my go to for many different meals and uses, it works well for my braised Greek chicken recipe when I’m low on thyme. its great on fish as well !! Thank you, Chef Jon
Happy to hear this dressing has become a staple!
For me this dressing is far too acidic. I cut in half the lemon, vinegar and mustard and doubled the oregano and garlic. A touch of honey can also smooth out and meld the flavours.
Awesome !!
One of our favorite dressings to use. Not only for salads but as a marinade.
If i add the garlic separately every time can i keep this longer in the fridge?
I suppose so.
I didn’t have red wine vinegar so I used balsamic instead, but it was still delicious!
Very good-makes a summer salad of greens have that extra zing- I added capers and plain yogurt( 2-3 T) to ingredients. Everyone wanted recipe for dressing!! Thank you for sharing.
I made this for our Greek Salad for supper last night. It was delicious with healthier ingredients than the $6.00+ salad dressing that I would usually purchase at the grocery store. Everyone ate it too. Will make again. Thank you.
Woops, I forgot to hit 5* rating!
What olive oil do you use?
Lucini is the brand I normally use.
I am a big believer in if you can make at home then do so. I came across this recipe and am eagerly wanting to make this. So simple that these ingredients are household which makes it so appealing.
See you at dinner.
Let me know how you end up liking this recipe Andy!
If you ever go overseas, you will find that the vinegarets are tangy and delicious and this recipe is perfect. Example of them. I followed it to the t this will now be my go-to great dressing forever. Remember dressings are to accent not drown your salad just like this does
I made this before and it was delectable. This time I forgot to whisk and it’s already in a jar. Can I just shake it to emulsify?
Yes, you can just shake it in a jar instead!