Greek Salad Dressing

Name: Greek Salad Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; ½ teaspoon oregano; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ cup olive oil

Yumna Jawad

Published Feb 24, 2025

5 from 1 vote

7 ingredients (pantry staples) to make Greek Salad Dressing at home. Olive oil, red wine vinegar, spices, and a little Dijon mustard!

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Prep Time 5

Servings 6 servings

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8 oz mason jar of homemade Greek dressing.

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My Greek Salad Dressing is So Good!
Ingredients You’ll Need
Popular Additions
How to Make Greek Salad Dressing
My Best Greek Salad Dressing Tips
What to Use the Dressing With
Recipe Help & FAQs
More Salad Dressing Recipes:
Greek Salad Dressing Recipe

My Greek Salad Dressing is So Good!

When it comes to salad, dressing is everything! I really think it can make or break a salad—and that you can make your own at home so much healthier and cheaper. It’s rare that I buy salad dressing…especially because I have a few favorites that I make in batches, and they last a whole month in the fridge.

This greek salad dressing is one of them. I like making it for just for my lunch or in a big batch to have on hand in the fridge. What I love about it is there’s no need to squeeze any lemon juice, peel or chop garlic, or use a blender to make it. Just whisk vinegar, oil, mustard, and a some spices until emulsified and it’s done. I usually just throw all of the ingredients into jar and shake it. Of course, it goes great with my classic Greek salad but I also use it often with my garden salad or even as a chicken marinade!

Ingredients You’ll Need

Ingredients for recipe: garlic powder, oregano, salt, black pepper, dijon mustard, olive oil, and red wine vinegar.

Red wine vinegar: I always use this, but you could also try white wine vinegar or even apple cider vinegar.
Dijon mustard: This is tangier and spicier than regular mustard. You can use regular mustard ,but I would only do that if I was making it for one time use, you really want Dijon for the best flavor.
Oregano, garlic powder, salt, and pepper: This simple spice mixture really makes this dressing.
Olive oil: I usually use extra-virgin olive, which has a stronger flavor! You can use avocado oil instead. I do not recommend using vegetable oil.

Popular Additions

Fresh garlic: If you want a stronger garlic flavor, swap the garlic powder for 1 clove of minced fresh garlic—or just add it in addition to the powder for extra punch.
Fresh herbs: A little freshness goes a long way! Try adding 1 tablespoon of minced parsley, dill, chives, or oregano for a more vibrant taste.
Lemon juice: I love a little citrus in my dressing. Add 1–2 tablespoons of fresh lemon juice to brighten up the flavors.
Honey or maple syrup: If you like a more balanced dressing, ½ teaspoon of honey or maple syrup helps mellow out the acidity.
Feta cheese: For a creamy, tangy twist, blend in 1–2 tablespoons of crumbled feta—it makes the dressing extra rich.
Greek Yogurt: Stir in 2 tablespoons Greek yogurt to make the dressing thicker and creamier.
Shallot or onion: Finely mince 2–3 tablespoons of shallot or red onion for a little sweetness and depth.
Capers or olives: A teaspoon of chopped capers or Kalamata olives adds a briny kick that works so well with Greek flavors.
Red pepper flakes: If you want a little heat, sprinkle in ¼ teaspoon crushed red pepper flakes for a subtle spicy boost.

How to Make Greek Salad Dressing

Vinegar, dijon mustard, and seasonings in a small bowl. — **Step 1:** In a small bowl, combine the red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper. Whisk to combine.

Whisking dressing while pouring in oil. — **Step 2:** Gradually add the olive oil in a thin stream while whisking continuously until the dressing is emulsified.

My Best Greek Salad Dressing Tips

Use good olive oil. This salad dressing has only a handful of ingredients, so you’ll really taste the olive oil! Use high-quality olive oil you like the flavor of.
Slowly add the oil. Drizzling the oil in while whisking constantly will help the dressing emulsify, which basically means blended! If you don’t do this, the dressing could split and taste greasy.
Let it sit. If you have time, let the dressing sit for 10–15 minutes before using it. This helps the flavors meld together, especially if you’re using fresh garlic or herbs.
Double (or triple!) this salad dressing. I often do this if I’m meal prepping! It’s no harder than making just one batch of it.

Homemade Greek salad dressing in a small mason jar with spoon lifting some up.

What to Use the Dressing With

Recipe Help & FAQs

How do I store Greek salad dressing?

Kept in a jar or airtight container in the fridge, this dressing will last for up to a month.

Can I use this dressing as a marinade?

Yes! This dressing can be used as a marinade for meat, seafood, or veggies. I often do this is in the summer with grilled chicken and grilled vegetables!

My dressing looks separated—what do I do?

If the dressing is split, it just needs to be remixed! You can whisk it bowl or shake it in a jar to bring it back together.

Greek Salad dressing being poured over spring mix.

More Salad Dressing Recipes:

If you try this Greek Salad Dressing recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!