The first time I made homemade Greek salad dressing, I actually laughed out loud. I’d been buying bottled dressing for years, and this took me… five minutes. Five!
If you’ve ever had a real Greek salad in Greece, you know the flavor is bright, tangy, herby, and clean. No creamy overload. Just olive oil, vinegar, oregano, and a little attitude.
Today I’m sharing the exact recipe I use at home. It’s simple, reliable, and honestly better than anything from the store.
Table of Contents
Table of Contents
Why This Greek Dressing Works
Greek salad dressing is a classic vinaigrette ratio: about 3 parts oil to 1 part vinegar. That balance gives you tang without being sharp.
The Dijon mustard isn’t traditional in every Greek kitchen, but I use a tiny bit because it helps emulsify the dressing. It keeps the oil and vinegar from splitting too fast. Learned that one after serving a very separated salad at a family barbecue. Not my finest moment.
Dried oregano is key. Greek oregano has a stronger, earthier flavor than regular Italian blends. If you can find it, grab it. If not, regular dried oregano works just fine.
How to Use Greek Salad Dressing
Obviously, it’s perfect for a classic Greek salad with:
- Tomatoes
- Cucumber
- Red onion
- Kalamata olives
- Feta cheese
But don’t stop there.
I use this dressing on grilled chicken, roasted vegetables, pasta salad, and even as a quick marinade. It’s especially good brushed over zucchini before grilling. The acidity helps tenderize the veggies while adding that Mediterranean flavor.
One summer I accidentally poured leftovers over a grain bowl with quinoa and chickpeas. Total accident. Total win.
Storage Tips
Store your homemade Greek dressing in an airtight jar in the refrigerator for up to 1 week.
Because it’s olive oil–based, it will solidify slightly in the fridge. That’s normal. Just let it sit at room temperature for 10–15 minutes and shake well before using.
If it smells sour or “off,” toss it. Fresh garlic shortens the shelf life a bit, so don’t push it too long.
Common Mistakes to Avoid
1. Adding too much vinegar.
It’s easy to overdo it. Start small. You can always add more.
2. Skipping the salt.
Salt enhances the oregano and garlic. Without it, the dressing tastes dull.
3. Using pre-minced garlic from a jar.
I’ve done it. It works in a pinch, but fresh garlic makes a noticeable difference.
4. Not tasting before serving.
Always taste. Always adjust. Sometimes your lemons are more acidic. Sometimes your olive oil is stronger. Cooking is flexible.
Greek Salad Dressing Recipe
Greek Salad Dressing
Ingredients
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 small garlic clove minced
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl or mason jar, add red wine vinegar, minced garlic, Dijon mustard, salt, and black pepper.
- Slowly whisk in the olive oil until the dressing is fully combined and slightly thickened.
- Stir in dried oregano and mix well.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for 15–30 minutes to allow flavors to blend. Shake well before using.
Notes
- Dressing will naturally separate — shake well before each use.
- Store in an airtight container in the refrigerator for up to 1 week.
- Olive oil may solidify in the fridge; let sit at room temperature for 10–15 minutes before serving.
- For stronger flavor, add extra oregano or a squeeze of fresh lemon juice.
Final Thoughts
Greek salad dressing is one of those recipes that makes you feel like you’ve leveled up in the kitchen. It’s simple, healthy, and wildly versatile. If you love experimenting with bold flavors, you can also explore more homemade ideas in this collection of salad dressing recipes.
Once you start making it at home, you probably won’t go back to bottled versions. I didn’t. And trust me, I was loyal to one brand for years.