Greek Salad Dressing is easy to make at home and tastes like it came from a restaurant! This vibrant vinaigrette will have you craving more salads and takes just minutes to prepare.
This homemade salad dressing is the perfect option to make as part of your meal prep routine. Serve it over a classic Greek salad or any leafy greens for a simple side salad. It can also be used as a marinade for baked chicken or tofu.
Just shake a few ingredients together in a mason jar, and it’s ready to use!
Ingredients You’ll Need
Classic Greek dressing is made with extra virgin olive oil, red wine vinegar, Dijon mustard, and dried oregano. Depending on how much you love fresh garlic, you can mince one or two cloves into this recipe.
Adding freshly squeezed lemon juice to this recipe makes it taste like it came from a restaurant. If you don’t keep lemons on hand, just swap it for an extra tablespoon of red wine vinegar, instead.
Typically, other fresh herbs would be added to a Greek salad, like fresh dill or parsley. Feel free to add any extra flavors you love when using this dressing!
How to Make the Best Greek Salad Dressing
In an 8-ounce mason jar with a lid, combine the olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and black pepper. Use a microplane or garlic press to finely grate the garlic into the jar.
Secure the lid and shake well to combine. This method tends to work faster than using a spoon or whisk to emulsify the dressing.
Drizzle the dressing over any veggies you love. For a bowl of classic Greek salad, serve this dressing over chopped cucumbers, tomato, green bell pepper, red onion, kalamata olives, and feta cheese.
Add chickpeas or chicken for extra protein.
Leftover dressing can be stored in a sealed jar in the refrigerator for up to 5 days. This dressing may thicken when chilled, so be sure to remove it 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 well before using it again.
Frequently Asked Questions
Yes, if you prefer to pulverize the garlic, you can mix the ingredients in a blender until smooth. In this case, you may want to double the recipe for a quantity that is easier to blend.
For a creamier dressing, you can mix in 2 tablespoons of tahini. Or just try my Creamy Tahini Dressing.
Yes, you can swap a fresh garlic clove for a 1/4 teaspoon of garlic powder instead.
Best Greek Salad Dressing
- 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
- 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.
If you try this homemade Greek salad dressing, please leave a comment and star rating below letting me know how you like it!