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.
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.
How would you make it creamy?
For a creamier dressing, you can mix in 2 tablespoons of tahini. Or just try my Creamy Tahini Dressing.
Can I use garlic powder?
Yes, you can swap a fresh garlic clove for a 1/4 teaspoon of garlic powder instead.
Looking for more homemade salad dressings? Try Honey Dijon Dressing, Green Goddess Dressing, Greek Yogurt Dressing, or Apple Cider Vinaigrette for more ideas.
Best Greek Salad Dressing
4.92 from 23 votes
This Greek Salad Dressing will have you craving more salads this week! All you have to do is shake a few ingredients together and then it's ready to eat in just minutes.
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.
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Notes
Nutrition information is for a 1/4 of this recipe or roughly 2 scant tablespoons. This information is automatically calculated and is just an estimate, not a guarantee.
If you don’t have lemon juice on hand, replace it with 1 tablespoon of red wine vinegar, instead.
Update Note: This recipe was updated in February 2024, but is quite similar in flavor to the original version. You can find that here if you need it.
This basic homemade Greek dressing or sauce is made up of a few key ingredients: lemon juice and olive oil, with garlic and dried oregano, whisked together until emulsified. The basic ratio to make ladolemono is 1:3--one part lemon juice to three part excellent extra virgin olive oil.
A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. This classic combination is delicious, so I stick to it, just adding a handful of mint leaves for a fresh finishing touch.
To make the Ultimate Green Goddess dressing, you'll need a variety of fresh herbs, sea salt, black pepper, greek yogurt, mayonnaise, tarragon leaves, and fresh garlic!
Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
Olive oil will last 18 to 24 months after it wa made if the bottle is unopened. Once a bottle of olive oil has been opened, Ricchiuti advises consuming it within three to six months. “Keeping good quality oil in the house starts with buying good quality olive oil,” Ricchiuti says.
Oils rich in monounsaturated fat, phytochemicals, and alpha linolenic acid are best for salad dressings. These include extra virgin olive, canola, peanut, flaxseed, walnut, hemp, avocado, and almond oils.
Mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard together in a very large container. Pour in vinegar slowly while mixing vigorously until well blended. Store tightly covered at room temperature. Pour over salad and enjoy!
The Mediterranean diet, of which Greek salad is a quintessential part, is linked to a reduced risk of heart disease. The healthy fats in olive oil, along with the antioxidants from the vegetables, contribute to lower cholesterol levels and better cardiovascular health.
Greek salad: While a Greek salad has a lot of “healthy” ingredients, the additions give it its flavor and appeal. Feta, stuffed grape leaves and olives can add hundreds of extra calories and grams of fat. This salad may start with a 300-calorie base, but just the olive oil in the dressing racks up 200 calories.
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