This Greek Salad Dressing Recipe is made with easy to find ingredients and comes together quickly! It is delicious, simple, and so good on so many different salad recipes. I love it on my Greek Pasta Salad.
I am pretty much obsessed with making my own homemade salad dressings. They are so easy to throw together. Typically my recipes use simple ingredients that most people have on hand. This great Greek Salad Dressing Recipe is no exception.
Greek cooking traditionally use little more than olive oil, red wine vinegar, oregano, and some salt when dressing salads, like in my Mediterranean Salad. It is like a Greek vinaigrette. On the other hand, this dressing is meant to replicate what is sold in U.S. grocery stores as “Greek Dressing.”
Omg!! This came out so PERFECT! Usually I don’t comment after I try recipes, but for THIS one, I had too. I had everything on hand & it was so easy to make. Im so glad I don’t have to spend money for a bottle anymore. Definitely going to check out your other dressing recipes. THANK YOU!
How to Make Greek Salad Dressing
This is a brief overview of how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Combine the ingredients. I love pouring all of the ingredients into a small mason jar and then shaking them up to combine. The jar is perfect for then storing it in the refrigerator.
- Adjust the dressing to your liking. See the notes about adding more olive oil, and of course you can add more salt and pepper to taste.
Greek Salad Dressing Ingredients
Make sure to scroll to the bottom of the post to get the measurements for each ingredient.
- Extra virgin olive oil is always the preferred choice over olive oil when making a salad dressing because of it’s lighter taste and texture.
- Red wine vinegar is one of the signature tastes of this dressing and perfectly balances the oil.
- Fresh lemon juice is a signature taste in any Greek dressing, and is key here.
- Fresh garlic adds a great layer of flavor in this dressing.
- Dried oregano is a key Greek seasoning and perfection here.
- Dried basil
- Black pepper
- Kosher salt
- Onion powder
- Dijon mustard
What Does Greek Salad Dressing Taste Like?
The herbs and seasonings in this dressing come together with the red wine vinegar and oil to give it a rich and flavorful taste. The oregano and garlic are perfect in this homemade Greek salad dressing. The mustard and lemon juice give just the right kind of tang.
How Long does this Dressing Last?
Any vinaigrette based salad dressing (dressings that don’t have yogurt or mayonnaise in them), can last about three months in the refrigerator. When you pull this Greek dressing recipe out of the refrigerator to use it, you will need to bring it to room temperature and thoroughly shake it before dressing your salad.
Recipes Perfect for this Homemade Greek Dressing
I am so in love with this salad dressing, that I have used it in lots of my recipes. Here are some of my favorites:
It would also be a great alternative dressing on this Greek Orzo Pasta Salad or this Cucumber Tomato Salad.
Greek Salad Dressing
Ingredients
- 2/3 cups extra virgin olive oil see note (133.3 grams)
- 1/2 cup red wine vinegar (120 grams)
- 2 cloves garlic minced
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
Instructions
- Combine all of the ingredients in a mason jar, put on the lid and shake well to combine.2/3 cups extra virgin olive oil, 1/2 cup red wine vinegar, 2 cloves garlic, 1 tablespoon dijon mustard, 2 teaspoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder
- Store in the refrigerator, sealed, for up to three months. Bring to room temperature before using.
Recipe Video
Notes
Lisa says
I love this recipe! It is a little bit of a hassle to store in fridge, then bring to room temp. Can it be stored at room temp so it’s ready to use all the time?
The only ingredient that I feel like needs to refrigerated for freshness is the lemon. From a food safety perspective it isn’t a big risk to leave it on the counter, but of course, it’s a personal decision.
Cyrus says
Your tip on useing mayonnaise is brand new to me and has value Bravo
I hope it helps!
Tammy Boyd says
Lisa, I hope this isn’t a stupid question? Is the Dijon mustard a powder?
ThNks
Tammy, my philosophy is that there are no stupid questions when they come from people genuinely wanting to learn how to cook. No, you want to look for a bottle of mustard that is labeled “dijon.” It will be different than yellow mustard. That being said, if you don’t want to spring for a whole bottle, you could substitute with 1 teaspoon of ground mustard.
Minnie says
Can you use the recipe right away when you make it or we have to wait for three months.
You can enjoy it right away! The suggestion is just that you use it within three months.
Genie says
Omg!! This came out so PERFECT! Usually I don’t comment after I try recipes, but for THIS one, I had too. I had everything on hand & it was so easy to make. Im so glad I don’t have to spend money for a bottle anymore. Definitely going to check out your other dressing recipes. THANK YOU! ❤️
Genie, I’m so happy you like it! Thank you for taking the time to come back and let me know!
Alison says
I love vinegar tang so I used equal parts of oil and vinegar per the note for people like me. 😊. I don’t typically change up recipes as I want to first try as written but did leave out the garlic and onion due to food sensitivities. It was still delicious! A perfect complement to my self created Greek salad with garbanzo beans, cherry tomatoes, cucumber, celery, artichoke hearts, kalamata olives, and pepperoncini. Thank you!
I’m so happy that you liked it, Alison!
Katherine says
I made it for my family they loved it
I’m so glad to hear that!
janet twigg says
Do you have a very low recipes for low sodium
Hi Janet! I don’t have any specific recipes or sections that are just for low sodium recipes, but I would like to think that since most of my recipes are from scratch, there are great ways to lower the sodium content. You can eliminate any added salt, use low sodium chicken stock, and make any seasoning mixes (we have a lot of recipes for them!) from scratch, cutting the salt in those as well.
Jane says
I have a mustard allergy, how do you think this would taste without the mustard?
I think it will still be delicious!
Frances says
This is so easy to make and bursting with flavor I use less oil than the recipe calls for and it still tastes delicious. I use this as a salad dressing and a marinade for chicken and lamb skewers.
I’m so glad that you like it!