Greek Salad Dressing Recipe

My Greek salad dressing recipe doesn’t just sit on lettuce, it hijacks the whole bowl. The garlic and tangy ingredients give it some attitude, but it stays balanced, flavorful, and ready for a Greek salad.

Greek Salad Dressing Recipe with Teeth

Maybe I expect too much from salad dressing, but if it doesn’t have layers or depth, I’m out. If I’m being honest, surface-level anything bores me – small talk and bland dressings come to mind. The kind of small talk that never gets past “How are you?”, or everything has to be funny and then there’s the salad dressings that don’t bite back. Luckily, my Greek salad dressing recipe has some teeth and couldn’t care less about polite conversation.

I gave this easy five-minute dressing some bold flavor with both fresh lemon juice and red wine vinegar, then backed it up with garlic and oregano. It actually makes a pile of greens taste like something. But not only does this dressing have depth, it has breadth too. Let it drizzle over warm pita or grilled chicken and you’ll get exactly what I mean – lemon that smacks you awake and vinegar that goes straight for the jugular. Aggressive? Maybe. But never boring.

Why I Love This Recipe

• Works on more than salad.
• Depth in a jar, no small talk.
• Can handle the chaos of flavors found in a Greek salad.
• I’ve even dipped a square of my spanakopita in it, no regrets.

Ingredients

The ingredients that make this dressing less salad accessory and more bowl takeover:

• Extra virgin olive oil – the smooth muscle of every dressing.
• Red wine vinegar – that sharp edge every Greek dressing needs.
• Lemon juice – the squeeze that wakes it up.
• Dijon mustard – the glue that holds it all together.
• Garlic – the kind of bossiness I like.
• Dried oregano – wild little punch of earth and sun.
• Salt and pepper – the final word, always.

How to Make Greek Salad Dressing

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (shake it up)
  Add the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper to a mason jar. Tighten the lid and give it a good, hard shake until it thickens and everything looks blended.
• Step Two (let it rest)
  Leave it alone for about 10 to 15 minutes so the flavors can hang out and settle in.
• Step Three (dress it right)
  Drizzle it over your Greek salad and toss until everything’s coated the way it should be.

Recipe Tips

Follow these if you want your Greek salad dressing to speak in full sentences, not small talk.

• Use room temperature ingredients – it blends smoother and stays together longer.
• Taste and adjust – balance the acid and salt until it tastes right to you.
• Let it sit 10 minutes before serving – the garlic needs its moment.
• Shake it really well – the emulsion holds better. I use the same shaking method when making my honey champagne vinaigrette, it really works great.

How to Store It

Homemade Greek dressing keeps its edge if you treat it right.

• Store it in a tightly sealed jar in the refrigerator for up to one week.
• Let it warm up on the counter before using; cold oil stiffens and dulls the flavor.
• Give it a strong shake before pouring so the flavors fall back into place.

FAQs

• Can I make this Greek salad dressing without mustard?
  Yes. Skip the Dijon and shake everything else as usual. The flavor will be a little sharper and less creamy, but it still works as a classic Greek vinaigrette. It will be very reminiscent of the lemony dressing I use on my cucumber feta salad.
• How can I make this dressing sweeter?
  Add ½ to 1 teaspoon (2 to 5 g) of honey, maple syrup, or granulated sugar to taste. Start small and adjust as needed. I use a sweeter version like this in my Greek pasta salad recipe and it works perfectly with all those salty olives and feta.
• Can I use a blender instead of shaking?
  Yes. A blender or immersion blender will emulsify the dressing fast and make the texture even smoother.
• Can I use this dressing as a marinade?
  This does make a tasty marinade for chicken, fish, shrimp, or veggies. Marinate for 30 minutes to 2 hours before cooking. On occasion I’ve also used it as a finishing sauce over my Greek chicken pasta and chicken orzo once it’s plated. While I usually top my portobello mushroom gyros with tzatziki, I’ve drizzled this Greek salad dressing over the top instead.
• Is this Greek salad dressing dairy-free?
  It is. This version skips the yogurt or feta found in creamy dressings and keeps the focus on olive oil, vinegar, and lemon for a stronger flavor.

More Homemade Dressings Worth Shaking Up

If you like this Greek salad dressing recipe, try these next.

• White Balsamic Vinaigrette – shallot and Dijon.
• Italian Dressing – Dijon and white wine vinegar.
• Creamy Mayonnaise Salad Dressing – red wine vinegar and garlic powder.
• Honey Dijon Dressing – red wine vinegar, honey, and Dijon.

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Print Recipe

5 from 1 vote

Greek Salad Dressing Recipe

A homemade Greek salad dressing with lemon, Dijon, garlic, and oregano. Tangy, bold, and quick to shake up, this dressing turns simple greens into something worth eating.

Prep Time5 minutes mins

Resting15 minutes mins

Total Time20 minutes mins

Course: Salad Dressing, Sauce

Cuisine: Greek, Mediterranean

Keyword: easy Greek salad dressing, greek dressing marinade, greek salad dressing recipe, greek salad dressing without mustard, greek vinaigrette for salads, homemade greek vinaigrette, lemon dijon dressing

Servings: 16 tablespoons

Calories: 85kcal

Author: Cathy Pollak

Equipment

• mason Jar or any jar. For shaking and storing the dressing.
• Measuring Spoons For consistency.
• Citrus Juicer For fresh lemon juice.

Ingredients

• ½ cup (120 ml) extra virgin olive oil
• 2 tbsps (30 ml) red wine vinegar
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 1 tbsp (15 g) Dijon mustard
• 1 tsp (5 g) minced garlic
• ½ tsp (1 g) dried oregano leaves
• ¼ tsp (1 g) table salt or to taste
• 1 pinch black pepper or to taste

Instructions

• Add the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper to a mason jar and secure the lid tightly.
  ½ cup (120 ml) extra virgin olive oil, 2 tbsps (30 ml) red wine vinegar, 1 tbsp (15 ml) freshly squeezed lemon juice, 1 tbsp (15 g) Dijon mustard, 1 tsp (5 g) minced garlic, ½ tsp (1 g) dried oregano leaves, ¼ tsp (1 g) table salt, 1 pinch black pepper
• Shake well for 30 to 40 seconds, until the dressing is emulsified and slightly thickened.
• Let the dressing sit at room temperature for 10 to 15 minutes to allow the flavors to meld, then drizzle over your Greek salad and toss to coat evenly.

Notes

• Use this dressing as a quick marinade for chicken, shrimp, or vegetables.
• If it thickens in the fridge, let it sit at room temperature for 10 minutes, then shake again.
• A small spoonful of honey or sugar gives it a softer edge without making it sweet.
• Store for up to one week in a sealed jar and shake well before using.

 

If you’re making this Greek salad dressing, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

 

Nutrition

Nutrition Facts

Greek Salad Dressing Recipe

Amount Per Serving (15 g)

Calories 85 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 75mg3%

Potassium 5mg0%

Carbohydrates 1g0%

Sugar 0.1g0%

Protein 0.1g0%

Vitamin A 3IU0%

Vitamin C 1mg1%

Calcium 2mg0%

Iron 0.05mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Greek Salad Dressing recipe? I’d love to hear how it turned out — leave a comment below and let me know.

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