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If you are looking for the best Greek salad dressing, you’re in the right place. I know the authentic version is simple, with not much more than red wine vinegar and olive oil, but I prefer to have specific measurements to follow.
That way, I can repeat this delicious dressing as often as I want, without any guesswork.
If you enjoy cooking the same way I do, I think you’ll love this Greek vinaigrette. It’s made with a bit of extra flair, including a touch of lemon juice and mustard to help the dressing emulsify, resulting in an extraordinary flavor.
⭐⭐⭐⭐⭐ Featured Review
“I made this exactly as instructed and served it as part of a Greek-themed dinner I hosted for some friends. It was absolutely fabulous and I’ve already sent a number of guests to the website to get the recipe.” – Irini
Greek Vinaigrette Ingredients
Here’s what you’ll need:
- Olive oil. This is the classic base for Greek salads, but if you have a different oil on hand, such as avocado oil, that will work too.
- Red wine vinegar. Authentic Greek salads are made with red wine vinegar, so that’s what we’re using here. However, white wine vinegar or apple cider vinegar can be used as an alternative if needed.
- Lemon juice. This is not an authentic addition, but it adds a delicious, refreshing flavor boost. If you don’t have a fresh lemon on hand, you can skip this. (Bottled juice won’t taste the same.)
- Garlic. A clove of freshly minced garlic adds a sharp, slightly spicy bite that balances the other flavors.
- Mustard. This is also not an authentic addition, but adding mustard to any salad dressing helps it emulsify and “stick” to the veggies a little better. (This is especially helpful if you want to use less olive oil for a lower-calorie option.) Use Dijon or stone-ground mustard for the best flavor.
- Spices. Dried oregano, salt, and black pepper are the only pantry spices you’ll need to complete the dressing. If you ever feel like your dressing is bland, it probably needs an extra pinch of salt!
How to Make Greek Dressing
Step 1:
In an 8-ounce mason jar with a lid, combine the olive oil, red wine vinegar, lemon juice, mustard, garlic, oregano, salt, and black pepper.
Tip: Use a microplane or garlic press to finely grate the garlic into the jar.
Step 2:
Secure the lid and shake well, for at least 60 seconds, to combine. This method tends to work faster than using a spoon or whisk to emulsify the dressing.
The dressing is ready to use right away, but you can also store it in the fridge until you’re ready to serve it.
What to Serve with Greek Vinaigrette
Now that the dressing is prepared, here’s how to use it:
- Classic Greek Salad. Toss the dressing with sliced cucumber, green bell pepper, tomatoes, red onion, olives, and feta cheese. (Plus any fresh herbs you have!)
- Greek Pasta Salad. This recipe is a little more filling than the classic salad, thanks to the addition of cooked pasta. It’s one of my favorite packed lunch ideas!
- Hummus. Greek dressing pairs well with other Mediterranean dishes, such as hummus with sliced vegetables or pita.
- Socca Pizza. This pizza has a protein-packed crust made from chickpea flour and is topped with roasted veggies. It’s the perfect dish to pair with this Greek dressing and veggies.
You can also use this dressing as a marinade for chicken, or drizzle it over your favorite baked protein.
How to Store Homemade Greek Dressing
Leftover dressing can be stored in a sealed jar in the refrigerator for up to 5 days. Olive oil may thicken when chilled, so be sure to remove this vinaigrette from the fridge and let it rest at room temperature for up to 20 minutes before using it again.
It’s normal for dressing to separate when stored, so shake it well before using it again.
Best Greek Dressing Recipe
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 large garlic clove , minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In an 8-ounce mason jar (or larger) combine the olive oil, vinegar, lemon juice, garlic, mustard, oregano, salt, and black pepper. Secure the lid and shake well until the dressing looks emulsified.
- Taste the dressing and adjust any flavoring as you see fit, such as adding an extra pinch of salt or an extra clove of minced garlic. Drizzle the dressing over your favorite vegetables for a refreshing salad.
- Leftovers can be stored in a sealed jar in the fridge for up to 5 days. This dressing may thicken when chilled, so set it on the counter for 20 minutes to let it come to room temperature again. Shake well before using.
Video
Notes
Nutrition
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If you try this homemade Greek salad dressing, please leave a comment and star rating below, letting me know how you like it!
This dressing tastes good. I didn’t have red wine vinegar so used apple cider vinegar instead. I might buy red wine vinegar specially because I suspect it is a better fit for this dressing. But even so, very tasty.
First time making my own dressing. Could i sub out the olive oil for coconut oil? Would this make a huge difference with the taste?
Unless you’ve bought a coconut oil that stays in liquid form, it will most likely harden when you store this in the fridge. Any other liquid vegetable oil should work similarly, though.
May I omit the vinegar, using extra lemon juice in its place?
Yes, I think that would work, too!
This salad dressing is so good….just what I was looking for. Thank you for sharing.