This Greek Salad Dressing is an easy homemade dressing you can whip up in minutes, free from processed ingredients and absolutely delicious. Try it on Greek salad – the lemon flavors go perfectly with it!
I’ve been making homemade salad dressings for years and years now. Some of my favorites are Balsamic Vinaigrette Dressing and White Balsamic Vinaigrette – and this Greek dressing recipe!
It’s SO simple to whip up your own, and you can make them ahead and keep them in the fridge for a few days.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Olive oil: The olive oil is quite prominent in this dressing, so make sure to use an oil you like the taste of.
- Red wine vinegar: White wine vinegar is a great substitute if you don’t have the red wine vinegar, although I will say that the red wine vinegar does lend a special character to this recipe. You can also use all lemon juice, if you prefer.
- Lemon juice: I highly recommend freshly squeezed here, but bottled is perfectly fine if that’s all you have on hand.
- Honey: A mild, runny honey works best in this recipe.
- Mustard: I use a smooth Dijon mustard, but yellow mustard works just as well.
How to make Greek salad dressing
This is so simple – just add all ingredients to a measuring jug or jar (or straight to your empty salad bowl if you prefer to add your dressing to the bowl first). Whisk until smooth, check for seasoning, adjust seasoning… And you’re done!
add ingredients to measuring jug or jar whisk to combine
Recipe tips
- The vinegar sets at the bottom of the dressing, which is normal. It’s easiest to get the dressing just right with a small whisk, but a fork or simply shaking the jar works as well.
- Store the dressing in the fridge in a tightly closed jar for up to 5 days.
This is a dressing that definitely leaves a smile on my face! We love using this on a chopped Greek salad, a Greek orzo salad or a Greek pasta salad.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Greek Salad Dressing
Recipe details
Ingredients
- ¾ cup olive oil
- 3 tablespoons red wine vinegar or more to taste
- 3 tablespoons lemon juice or more to taste
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt or more to taste
- ½ teaspoon dried garlic powder or more to taste (I use 1 teaspoon)
- 1 teaspoon dried oregano
- black pepper to taste
Instructions
- Whisk all ingredients together and keep the dressing in a clean, well-closed jar in the fridge for up to 3 days.
Notes
Ingredient notes
- Olive oil: The olive oil is quite prominent in this dressing, so make sure to use an oil you like the taste of.
- Red wine vinegar: White wine vinegar is a great substitute if you don’t have the red wine vinegar, although I will say that the red wine vinegar does lend a special character to this recipe. You can also use all lemon juice, if you prefer.
- Lemon juice: I highly recommend freshly squeezed here, but bottled is perfectly fine if that’s all you have on hand.
- Honey: A mild, runny honey works best in this recipe.
- Mustard: I use a smooth Dijon mustard, but yellow mustard works just as well.
Recipe tips
- The vinegar sets at the bottom of the dressing, which is normal. It’s easiest to get the dressing just right with a small whisk, but a fork or simply shaking the jar works as well.
- Store the dressing in the fridge in a tightly closed jar for up to 5 days.
Nutrition
More recipe information
Recipe first published on 04/27/2018. Updated with better text, new photos and slight recipe changes on 04/21/2021.
Kathy says
Can fresh garlic be used instead of garlic powder?
Nora says
Kathy, I usually do garlic powder or dried garlic granules in salad dressing because fresh/raw garlic can become very overpowering, very quickly. I have ruined salads before with dressing containing fresh garlic. Especially if you plan on keeping it in the fridge for a while, I highly recommend sticking to garlic powder. Over time, the raw garlic can become very sharp. If you’re consuming the dressing right away, it should be fine as long as your garlic is mild or you don’t mind a large hit of it.
Carol Flores says
I have tried so many different versions of Greek Dressing. This is by far the best!I am asked to bring my Mediterranean orzo salad with this dressing to every single gathering!
Nora says
I’m so happy to hear this, Carol!
Shawn says
Best dressing ever!! So easy to prepare and is delicious…a weekly staple in our house.
Nora Rusev says
I’m so glad, Shawn! We like it too and make it all the time. Happy to hear you like it as much as we do.