Greek Salad Dressing is bright, herb-forward, and perfect for upgrading any salad. This easy homemade dressing uses just a handful of simple ingredients and comes together in about five minutes.
Salad season is here, and homemade dressings make every bowl taste fresher. I enjoy salads year-round, but warm weather makes light, crisp meals especially appealing. Making dressings at home means you control the ingredients and avoid preservatives, and it keeps your salads tasting their best.
This Greek salad dressing has quickly become a staple in my kitchen. It pairs beautifully with chopped vegetable salads, grain bowls, roasted chickpeas, or simple romaine and cucumber mixes. Because it’s so versatile, I often keep a batch in the fridge to drizzle on nearly anything that needs a Mediterranean boost.
Why you’ll love this recipe:
- Fresh, tangy, and full of Mediterranean flavor.
- Just six simple ingredients, most of which are pantry staples.
- Quick and easy to make—ready in under five minutes.
- Versatile enough for salads, grain bowls, roasted vegetables, and marinades.
Recipe ingredients
This dressing relies on a few high-quality ingredients. Substitutions change the flavor considerably, so follow the recipe for the classic taste or use the suggested swaps below to adapt it.
- Extra virgin olive oil — the base of the dressing, so choose a good-quality oil for best flavor.
- Red wine vinegar — provides bright acidity and balances the oil.
- Fresh lemon juice — adds brightness and a fresh citrus note.
- Garlic — minced fresh garlic gives a savory punch; use garlic powder if fresh is too strong.
- Dijon mustard — helps emulsify the dressing and lends a subtle savory tang.
- Fresh chopped oregano (or 1 teaspoon dried) — essential for that Mediterranean aroma and flavor.
See the recipe card below for exact quantities and a printable version of the ingredients and method.
How to make Greek dressing
Making this dressing is straightforward: mince, pour, and shake. You’ll have a flavorful dressing in minutes.
Pro tip: When refrigerated, the dressing can solidify. Let it sit at room temperature for a few minutes and then shake or whisk to re-emulsify before using.
- Prep the ingredients: Mince the garlic, squeeze the lemon, and finely chop the oregano.
- Mix the dressing: Combine the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, and salt and pepper to taste in a mason jar or airtight container. Secure the lid and shake vigorously until well combined. Taste and adjust seasoning as needed.
Recipe FAQs
This classic version uses extra virgin olive oil, red wine vinegar, fresh lemon juice, garlic, Dijon mustard, and fresh oregano. Together these ingredients create a bright, herbaceous dressing with Mediterranean character.
Place all ingredients in a jar, cover, and shake until emulsified. Alternatively, whisk them together in a bowl or pulse briefly in a blender, then stir in fresh oregano.
Stored in an airtight container in the refrigerator, this dressing will keep for up to two weeks. If it firms up, allow it to come to room temperature and shake well before using.
Recipe notes
- Storage: Keep the dressing refrigerated in a sealed jar. It stays fresh for up to two weeks.
- Oregano: If you don’t have fresh oregano, use half the amount of dried oregano instead.
- Garlic substitutions: If raw garlic is too intense, use 1/4 teaspoon garlic powder or omit it for a Low FODMAP option.
- Uses: Besides salads, this dressing is excellent as a marinade for chicken or vegetables, a drizzle over roasted potatoes, or mixed into grain salads for extra flavor.
More salad dressing recipes you’ll love
- Champagne vinaigrette (recipe referenced)
- Homemade Italian dressing (recipe referenced)
- Honey mustard dressing (recipe referenced)
- Raspberry balsamic vinaigrette (recipe referenced)
- Greek yogurt ranch dressing (recipe referenced)
- Green goddess dressing (recipe referenced)
- Lemon vinaigrette (recipe referenced)
- Louie salad dressing (recipe referenced)
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see your creation.
Easy Greek Salad Dressing
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Ingredients
- 6 tablespoons extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chopped oregano or 1 teaspoon dried
- salt and freshly ground black pepper to taste
Instructions
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Place all ingredients in a mason jar, cover tightly, and shake vigorously until the dressing is emulsified. If you prefer, whisk ingredients together in a bowl or pulse briefly in a food processor. If using a processor, stir in the chopped oregano after blending.
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Taste and adjust salt, pepper, or lemon to your preference. Toss with your favorite salad or use as a flavorful marinade or drizzle.
Notes
- Storage: Refrigerate in an airtight jar for up to two weeks. Warm briefly at room temperature and shake to re-emulsify if it solidifies.
- Use half the amount of dried oregano if fresh is unavailable.
- Substitute 1/4 teaspoon garlic powder if raw garlic is too strong, or omit for a Low FODMAP option.
Nutrition
Nutrition is estimated using a food database and intended as a guideline.
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