This post may contain affiliate links. Please read our disclosure policy.
My homemade Greek salad dressing recipe is sweet, savory, tangy, and so easy to make. Better-than-store-bought, it’s the perfect accompaniment to traditional Greek salads and can even be used as a marinade for meats or a sauce for veggies.
I make Greek salads frequently, serving them as appetizers, sides, and even main courses. I love the crunchy textures and fresh flavors. However, what really makes the salads special is the dressing. I understood this from a very young age, with the great good fortune I had to eat the very finest Greek food in the homes of so many of our Greek friends. Lebanese + Greeks = cousins!
That said, store-bought Greek salad dressings just don’t cut it for my Greek people, and therefore they don’t cut it for me, either! They’re either too sweet, too heavy, or made with too many unnecessary ingredients we just don’t want or need. So, imagine my delight when I discovered, standing by in the kitchens of those cousins, how simple it is to make the perfect Greek salad dressing recipe at home.
With just a handful of simple ingredients, I managed to recreate their perfect balance of sweet, savory, zippy flavors while keeping the dressing light and refreshing. Like my creamy tahini dressing, it comes together in minutes and keeps fresh for days. So, I often prepare a large batch at the beginning of the week. Then, I can quickly add it to meals on busy days. Meal prep includes salad dressings!
Ingredients You’ll Need
Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!
- Red Wine Vinegar – This gives the dressing its classic tangy flavor, adding brightness to balance some of the richness of the olive oil.
- Lemon – Fresh lemon juice and lemon zest add another layer of acidity that lightens the dressing and tastes so Mediterranean, giving it a vibrant, subtly citrusy taste.
- Fresh Garlic – I use either grated or finely minced garlic to infuse the dressing with a pungent, savory flavor.
- Dijon Mustard – This helps emulsify the dressing, creating a smooth texture while adding a mouthwatering, sharp taste.
- Herbs and Spices – Dried oregano is key for a classic Greek salad dressing, infusing the mixture with an herbaceous, earthy flavor. Then, kosher salt and black pepper are a must to enhance the rest of the ingredients.
- Honey – A small amount of honey balances the acidity, giving the dressing very subtle notes of sweetness. Use more or less to taste, and feel free to substitute granulated sugar or maple syrup.
- Olive Oil – A high-quality extra virgin olive oil forms the base of the dressing, creating a smooth consistency and adding loads of healthy fats with that rich, peppery flavor.
Possible Variations
This homemade Greek dressing recipe is simple and classic, but that doesn’t mean you can’t switch things up. Some delicious variations include:
- Creamy Greek Dressing: Whisk in 2 to 3 tablespoons of Greek yogurt or a spoonful of mayonnaise or heavy cream for a creamier texture that’s delicious on wraps and grain bowls.
- Feta Greek Dressing: Blend in a small handful of crumbled feta cheese for a rich, salty dressing with even deeper Mediterranean flavor.
- Fresh Herb Dressing: Swap some (but not all) of the dried oregano for fresh herbs like parsley, dill, or mint for a brighter, more summery flavor.
- Garlic Lover’s Dressing: Add an extra garlic clove for a bolder, sharper dressing that works especially well as a marinade.
- Spicy Greek Dressing: Stir in a pinch of red pepper flakes or a spoonful of harissa or Calabrian chili paste for a touch of heat.
- Balsamic Greek Dressing: Replace part of the red wine vinegar with balsamic vinegar for a slightly sweeter, deeper flavor. Consider leaving out the honey in this case.
- Lighter Greek Dressing: Reduce the olive oil slightly and add a tablespoon or two of water for a lighter vinaigrette-style dressing.
- Shallot Greek Dressing: Add a tablespoon of finely minced shallot for extra savory flavor and subtle sweetness.
Ways to Use
Of course, this dressing is great with a classic Greek salad or Greek Orzo Pasta Salad. I also enjoy it with a Lebanese salad, fattoush salad, or a simple cucumber and tomato salad. I’ve even used it as a marinade with chicken, shrimp, lamb, or steak, and often toss it with roasted vegetables like roasted new potatoes, zucchini, cauliflower, or green beans.
If you’re looking for even more ways to use it, try spooning your Greek dressing over grain bowls with quinoa, Lebanese rice, crispy chickpeas, and fresh veggies, or drizzle it over pasta salad. It’s even delicious as a dip with warm pita bread or falafel!
How to Store
Once combined, this dressing keeps fresh in an airtight container or sealable jar in the fridge for up to 1 week. I always just make sure to give it a quick whisk or shake to redistribute the ingredients before using.
For longer storage, you can freeze the dressing for up to 3 months. Just keep in mind that the oil and vinegar are likely to separate upon thawing. So, you’ll need to give the dressing a good shake before using.
Greek Salad Dressing
Equipment
- 1 Small Bowl
Ingredients
- ¼ cup red wine vinegar
- Juice of 1 lemon
- Zest of ½ lemon
- 2 garlic cloves, grated or finely minced
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons dry oregano
- 1 teaspoon granulated garlic powder
- 1 ½ teaspoons honey or granulated sugar
- 1 ½ teaspoons kosher salt
- ¼ teaspoon ground pepper
- ¾ cup extra virgin olive oil
Instructions
- In a small bowl, whisk all of the ingredients except the olive oil. Drizzle the olive oil in slowly while whisking. For the best emulsification (combining of the ingredients into a smooth dressing), shake the whisked dressing vigorously in a jar.
- Store in a jar covered with the lid, or other airtight container, in the refrigerator for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
