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Greek salad dressing in a glass jar with a spoon in it.

Greek Dressing Recipe

Alexandra Horan
Our easy homemade Greek salad dressing is packed with olive oil, red wine vinegar, garlic, oregano, and lemon juice for a fresh Mediterranean flavor that tastes better than anything from the bottle.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course condiment, Salad Dressing
Cuisine Greek
Servings 8 servings
Calories 124 kcal

Equipment

  • Small mixing bowl
  • Whisk
  • Glass jar for storage (10 oz)

Ingredients
  

Ingredients:

  • ½ cup extra-virgin olive oil
  • 6 tablespoons red wine vinegar
  • 2 teaspoon garlic finely minced
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt freshly ground
  • ¼ teaspoon black pepper freshly ground

Instructions
 

Instructions:

  • Add olive oil, red wine vinegar, garlic, dried oregano, Dijon mustard, sea salt, and pepper to a small mixing bowl.
  • Using a whisk, mix all ingredients together until fully incorporated. Transfer to a glass jar for storage.

Notes

Ingredient Substitutions
  • Red Wine Vinegar: White wine vinegar or champagne vinegar can work in a pinch.
  • Fresh Lemon Juice: Bottled lemon juice works, but fresh tastes noticeably brighter.
  • Dijon Mustard: Stone-ground mustard can be used for a more rustic flavor.
  • Fresh Garlic: Garlic powder works when needed, but fresh garlic adds more depth.
  • Olive Oil: Use extra virgin olive oil for the best flavor.
 
Recipe Variations:
  • Lemon Greek Dressing: Swap part (or all) of the red wine vinegar for fresh lemon juice. It brightens everything and pairs especially well with seafood or grilled chicken.
  • Creamy Greek Dressing: Whisk in a tablespoon or two of Greek yogurt or mayonnaise. It softens the acidity and creates a richer, clingier dressing; It's great for wraps or pasta salad.
  • Honey Greek Dressing: Add 1–2 teaspoons of honey. This balances the tang and gives you that sweet-savory contrast that works beautifully on bitter greens or roasted veggies.
  • Feta-Infused Greek Dressing: Mash in a tablespoon or two of crumbled feta. It adds saltiness and a creamy texture without needing dairy additions like mayo.
  • Spicy Greek Dressing: Add crushed red pepper flakes or a spoonful of Calabrian chili paste for heat.
 
Chef Tips:
  • Balance your teaspoons: Start with 1 teaspoon Dijon and 1–2 teaspoons oregano, then taste. It’s easier to build flavor than fix an overpowering dressing.
  • Mince garlic finely: Large chunks can dominate; a fine mince distributes flavor more evenly. Grate the garlic instead of mincing it for smoother flavor distribution.
  • Warm the garlic briefly in the vinegar before adding oil if you want a mellower garlic bite.
  • Always whisk the mustard with the acidic ingredients first, then slowly add the oil
  • Dried oregano is traditional here and often works better than fresh.
  • Whisk or shake thoroughly: A quick, vigorous mix helps the oil and vinegar come together into a smoother dressing.
  • Taste before serving: Adjust salt, pepper, or an extra splash of vinegar depending on your salad ingredients.
 
Serving Suggestions:
  • Toss with a classic Greek salad.
  • Use as a marinade for chicken or fish.
  • Mix into pasta salad.
  • Drizzle over grain bowls or roasted vegetables.
  • Serve alongside warm pita or pita chips and hummus.
 
How to Store Greek Dressing:
Store in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature and shake well before using, as the oil may solidify slightly.
 
Recipe FAQs
Can I make this dressing ahead of time?
Yes, it actually tastes better after sitting for a few hours.
Can I use this as a marinade?
Yes. It works especially well with chicken, shrimp, and vegetables.
What should I do if the oil solidifies?
Allow the container to sit at room temperature, then shake until all ingredients are reincorporated. This is normal if stored in the refridgerator.
Why did my Greek dressing separate?
That's normal with homemade vinaigrettes. Just shake or whisk before serving.
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Nutrition

Calories: 124kcalCarbohydrates: 1gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 150mgPotassium: 12mgFiber: 0.2gSugar: 0.02gVitamin A: 5IUVitamin C: 0.3mgCalcium: 7mgIron: 0.2mg
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