Say goodbye to sad salads forever! This Greek salad dressing recipe is zingy and bright, and you likely have all the ingredients in your pantry already.
I first made this Greek salad dressing recipe to toss with a traditional Greek Salad, but once I had it on hand, I discovered that it tastes fantastic on so much more! It’s zingy, tangy, and bright – perfect for livening up side salads or making roasted veggies more exciting. The recipe calls for a handful of simple ingredients, so it’s easy to whip up at a moment’s notice. And once you’ve made it, it keeps for up to 5 days in the fridge!
If you ask me, everyone should have this Greek salad dressing recipe in their back pocket. Easy, healthy, and delicious, it’s just as at home on a weeknight grain bowl as it is on a special occasion salad. Try it once, and you’ll make it over and over.
Greek Salad Dressing Recipe Ingredients
You only need 7 ingredients to make this Greek salad dressing recipe! Chances are, you have them all in your pantry already:
- Red wine vinegar and Dijon mustard – They work together to give the dressing a bright, tangy flavor.
- Fresh garlic – For sharp depth of flavor.
- Dried oregano – It gives the dressing fresh, aromatic notes.
- Extra-virgin olive oil – It adds richness and mellows the sharp vinegar and mustard.
- And salt and pepper – To make all the flavors pop!
Whisk everything together in a small bowl, and season to taste. That’s it!
Find the complete recipe with measurements below.
How to Use Greek Dressing
This Greek dressing recipe is really versatile, so have fun experimenting with different ways to use it. Here are a few of my favorites:
- On my easy Greek Salad! I love how the tangy dressing plays off the fresh tomatoes, cucumbers, red onion, bell pepper, rich feta cheese, and briny kalamata olives.
- On my Cucumber Tomato Salad. Can you tell that this dressing tastes great with tomatoes and cucumbers?
- On my Italian Chopped Salad. Substitute this Greek salad dressing for the lemon vinaigrette.
- On any green salad. Drizzle it over your favorite greens to make a tasty side salad, or add croutons, roasted chickpeas, hard boiled eggs, and/or chopped fresh veggies to make it a meal.
- On roasted veggies. Spoon it onto roasted cauliflower, broccoli, Brussels sprouts, tomatoes, fennel, or potatoes after they come out of the oven.
- On grilled veggies. I love drizzling Greek salad dressing over grilled zucchini, potatoes, asparagus, corn, or grilled veggie skewers.
- Or on cooked grains, beans, or lentils. Toss cooked lentils, white beans, farro, or quinoa with Greek dressing and fresh herbs to make a hearty side dish.
How do you like to use Greek salad dressing? Let me know in the comments!
More Favorite Dressings and Sauces
If you love this dressing, try one of these dressing or sauce recipes next:
- Cilantro Lime Dressing
- Lemon Vinaigrette
- Homemade Caesar Dressing
- Green Goddess Dressing
- Vegan Ranch Dressing
- Coleslaw Dressing
- Tahini Sauce (4 ways!)
- Basil Pesto + Variations
Greek Salad Dressing
Equipment
Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
Instructions
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- Use it to make Greek Salad or see many more serving suggestions in the blog post above.
I’ve reached my limit! And your site was next in line.
NO vinaigrette has mustard!
A vinaigrette is just oil and vinegar before any use of salt and pepper and other flavorings. A vinaigrette’s ratio is 2 parts oil to 1 part acid. Adding mustard changes a vinaigrette to an emulsion which means one does not have to restir the dressing to blend the ingredients if not in a small sealed bottle to avoid spillage when shaken.
Hint: a 2oz baby formula bottle holds 4T of dressing – so a 4oz has eight; either enough for a salad or to or a week of salads. And
new Moms, you have the best thank you gift idea for all those premixed baby formula bottles! FYI: since those caps are not acid-proof, wrap them in a large square of plastic wrap to be gathered and twisted. If a metal twist is available, it is perfect! A bread bag clip also works. Best shake and reusable pour idea.
What I forgot to say is in making any vinaigrette, use dry herbs since fresh are so much milder and ‘turn’ when kept for a few days.
For a more unusual dressing, reverse the ration and label your recipe card as the El Morocco’s, an homage to the former Lebanese restaurant in Worcester, MA owned by the Aboody family. Everyone would flock there after late night events since they were open all night (a BYOB place) and starving. When I solved this culinary mystery, the family was shocked. In turn, I promised to always honor them.
Also, it is no crime or sin to use both dried mint and oregano just don’t use peppermint. Their ratio is based upon which jar is newer. Start with a 1/4t of each and adjust accordingly. And, the same for the S&P – all to taste. Also, please use fresh or frozen lemon juice. The bottled is FLAT.
Long live the El!
This is my favorite Greek dressing recipe. It’s easy to make, I usually have the ingredients on hand and it’s quick to make.
I’m so glad you loved it!
This has become the ONLY salad dressing we use in our household, and we’re going on 11 months since I first made it! I keep thinking my husband will get tired of it, but…here we are! THANK YOU, for this dressing…from the bottom of my heart (and my bottle…I’m making more right now!)
Awww, yay, I’m glad it’s been such a hit!
How long will it last in the refrigerator?
Hi Margaret, it will keep for about a week!
Delicious! Thanks for taking the mystery out of how to make an amazing Greek salad!
I really enjoy this recipe. do I need to refrigerate it? I never use it all at once unless I’m making it for a large crowd
Hi Grace, yes, it needs to be refrigerated.
Simple to make and AMAZING to eat!
I’m glad you enjoyed it!