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Greek Salad Dressing Recipe

This homemade Greek salad dressing recipe is simple to make with easy to find ingredients. The bold, tangy and fresh flavors are perfect for any salad including pasta salad!

In addition to drizzling this over my Greek salad, we often enjoy it stirred into Greek pasta salad, and sprinkled over Greek salad with chicken.

Greek salad dressing in a small glass jar with whisk.
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Why I Love This Recipe

  • Quick: With minimal prep, this spin on a classic vinaigrette dressing is ready to serve in only 5 minutes. You probably already have all the pantry ingredients on hand!
  • Versatile: You’ll find so many ways to enjoy this Greek salad dressing recipe. You can use it to dress a Mediterranean salad, add flavor to veggies, or as a marinade.
  • Bold in flavor: Red wine vinegar, Dijon mustard, lemon, olive oil, and Greek seasoning combine to give this dressing a ton of fresh flavor.

Ingredients

Olive oil, lemons, red wine vinegar, garlic and dried herbs.

Tips and Variations

  • Dried herbs. Instead of Greek seasoning use dried oregano.
  • Quality Ingredients. Since there are only a few simple ingredients in this Greek salad dressing recipe, using good-quality ones is the key to the best flavor. 
  • Dried herbs. You might be tempted to use fresh herbs in your dressing, but the dried herbs are the way to go. They add a lot of great flavors and won’t spoil before you have a chance to use it all up.
  • Use on salad: I love drizzling this tangy blend over my Mediterranean quinoa salad, chickpea salad and orzo salad.
  • Use a a marinade: Of course, I always use it to marinate chicken in my Greek-inspired dishes such as Greek chicken kabobs or Greek sheet pan chicken.

How to Make Greek Salad Dressing

Greek salad dressing in a small jar.
  1. Whisk or shake: Grab a small bowl and whisk together the vinegar, lemon, garlic, mustard, and seasonings until combined. You can also do this step in a mason jar with a tight-fitting lid. Simply add all of the ingredients to your jar and shake, shake, shake!
  2. Drizzle in olive oil: While continuing to whisk, slowly drizzle in the olive oil. Doing this slowly will help the mixture to emulsify (this is when the oil and vinegar combine). If you’re using a mason jar instead, add the oil and shake vigorously. Taste test it and adjust your seasonings as needed.
  3. Enjoy! Pour the Greek salad dressing over the top of your salad and toss until everything is combined.

Make Ahead and Storage

You can store any leftover Greek salad dressing in an airtight container in the refrigerator for up to 7 days. 

You might notice that it separates after it has been sitting for a while. That’s totally natural! Just give it a whisk or a shake again until everything is combined before serving.

Greek salad dressing being drizzled over a salad.

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Whisking Greek salad dressing in a glass jar.

Greek Salad Dressing Recipe

5 from 2 votes
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Author: Jamielyn Nye
This homemade Greek salad dressing recipe is simple to make with easy to find ingredients. The bold, tangy and fresh flavors are perfect for any salad including pasta salad!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6

Ingredients 

  • 3 Tablespoons red wine vinegar , or balsamic vinegar
  • 1 lemon , juiced
  • 1 clove garlic , minced
  • 1/2-1 teaspoon Dijon mustard
  • ½ teaspoon Greek seasoning , or dried oregano
  • ½ teaspoon Kosher salt , plus more to taste
  • ¼ teaspoon ground black pepper , plus more to taste
  • ¼ cup olive oil

Instructions

  • In a small bowl or mason jar, whisk or shake the vinegar, lemon, garlic, mustard, Greek seasoning, salt, and pepper until combined.
  • While continuing to whisk, slowly drizzle in the olive oil to help emulsify the dressing. Whisk until combined. Taste and adjust seasoning, if needed.
  • Pour the dressing over the top of your salad and toss until combined.

Notes

Note: It is natural for the dressing to separate but following step 2 helps emulsify the olive oil with the vinegar. Whisk again right before serving, if needed.
Additions: If you like Dijon mustard, feel free to mix in an extra teaspoon to give it more flavor. Also, if I’m not serving parsley on my salad, I like to mix in 1 to 2 Tablespoons of chopped fresh parsley.
Storing: The dressing will keep in the fridge for up to 7 days if stored in an airtight container. 

Nutrition

Calories: 89kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 200mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Condiment
Cuisine: Greek

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