The most delicious homemade Easy Greek Salad Dressing made from simple pantry ingredients. Bright, tangy, and perfect over salads, roasted vegetables, as a marinade, in pasta salads, and more.
I love making dressings at home, and this Greek salad dressing is one I return to again and again. It comes together in minutes with basic pantry staples: olive oil, red wine vinegar, fresh lemon juice, garlic, Dijon mustard and dried herbs. The result is a bright, balanced vinaigrette that’s far fresher and cleaner than most store-bought options. Use it to dress a classic Greek salad, drizzle over grilled vegetables and grain bowls, or use it as a flavorful marinade for chicken, fish or shrimp.
Why You’ll Love This Easy Greek Salad Dressing
- Fresh and flavorful – made with real ingredients for a clean, vibrant flavor.
- Quick and easy – ready in about 5 minutes: whisk, shake, or blend.
- Healthier – no preservatives, refined sugars, or artificial additives.
- Versatile – great on salads, as a marinade, a drizzle for roasted vegetables, or a base for creamy dips.
Ingredients You’ll Need
This recipe uses just a few everyday ingredients you likely have on hand. For best results, use good-quality extra-virgin olive oil and fresh lemon juice.
- 1/4 cup olive oil – extra-virgin olive oil gives the best flavor; avocado oil can be substituted.
- 3 Tbsp red wine vinegar – brings bright acidity; white wine or apple cider vinegar can be used instead.
- 2 Tbsp fresh lemon juice – adds freshness; lemon zest can be added for a stronger citrus note.
- 1 Tbsp Dijon mustard – helps emulsify and adds a subtle bite.
- 2 cloves garlic, minced – fresh garlic is best; 1/4 tsp dried minced garlic can be used in a pinch.
- 1 tsp dried oregano and 1 tsp dried basil – traditional Mediterranean herbs; fresh herbs may be used if available.
- 1/2 tsp kosher salt and 1/4 tsp black pepper – adjust to taste.
If you prefer a hint of sweetness, add a small drizzle of honey or maple syrup to balance the acidity.
How to Make Homemade Greek Salad Dressing
Homemade vinaigrettes are extremely simple. In a small bowl or a mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, basil, salt and pepper until fully emulsified. Alternatively, shake all ingredients vigorously in a jar with a tight-fitting lid or blend briefly with an immersion blender for a creamier texture. Taste and adjust seasoning, then serve immediately or refrigerate until ready to use.
How to Store
Store the dressing in a sealed, airtight container in the refrigerator for up to 5–7 days. Olive oil will slightly thicken when chilled; bring the dressing to room temperature for 15–30 minutes and shake or whisk before serving so the oil softens and the vinaigrette becomes pourable again. Mason jars work well because they seal tightly and are easy to shake when combining ingredients.
Ways to Use This Dressing
- Dressing for salads – drizzle over a classic Greek salad with cucumbers, tomatoes, red onion, Kalamata olives and feta.
- Marinade for proteins – marinate chicken, shrimp, fish or beef for at least 30 minutes or up to overnight before grilling or baking.
- Drizzle on vegetables and grains – excellent on grilled or roasted vegetables, in grain bowls with rice or quinoa, or over roasted potatoes.
- Dipping sauce – serve as a dip for warm pita or grilled skewers; for a creamy dip, stir in a little Greek yogurt or tahini.
- Spread for sandwiches – use as a spread on wraps, gyros, or sandwiches to add bright Mediterranean flavor.
Frequently Asked Questions
Traditional Greek salad dressing typically contains extra-virgin olive oil, red wine vinegar, fresh lemon juice, garlic, oregano, salt and pepper. Dijon mustard is optional and sometimes a small amount of sweetener is added to balance acidity.
Stored in an airtight container in the refrigerator, homemade Greek dressing is best within 5–7 days. Allow it to come to room temperature and shake well before serving.
Fresh lemon juice is recommended for the brightest flavor, but bottled lemon juice can be used in a pinch.
Yes. Homemade Greek dressing contains wholesome ingredients and healthy fats from olive oil, without added preservatives or excessive sugar found in many store-bought dressings.
Yes. This vinaigrette is naturally dairy-free and gluten-free as written. Check labels on any packaged ingredients if you have strict dietary needs.
Extra-virgin olive oil can solidify when chilled. Let the dressing sit at room temperature for 15–30 minutes and shake or whisk to return it to its normal consistency.
Recipe: Easy Greek Salad Dressing
Easy Greek Salad Dressing Recipe
Bright, tangy, and simple—this dressing is ideal for Greek salads, grilled vegetables, marinades, and more.
Ingredients (makes about 4 servings)
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, basil, salt and pepper.
- Whisk or shake vigorously until the dressing is smooth and emulsified. For a thicker texture, use a small blender or immersion blender.
- Serve immediately, or transfer to an airtight container and refrigerate until ready to use. Shake or whisk again before serving.
Notes
*Stored in a sealed container in the refrigerator, this dressing will keep for up to 5 days. Bring to room temperature and shake well before using.
Nutrition (approximate per 2 Tbsp)
Serving: 2 Tbsp | Calories: 132 kcal | Carbohydrates: 1.7 g | Protein: 0.2 g | Fat: 13.5 g | Saturated Fat: 2 g | Sodium: 231 mg | Fiber: 0.3 g | Sugar: 0.3 g
Nutrition information is an approximation and should be used as a guideline only.
Enjoy this homemade Greek dressing—bright, easy, and versatile. If you try it, I hope it becomes a go-to in your kitchen!