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GET IT NOWUpgrade Your Salad With My Greek Salad Dressing Recipe
I learned how to make this Greek salad dressing in college, while working at a Greek restaurant owned by an immigrant from Greece — and have been making it ever since. You might have seen it in my first cookbook! Since I just came back from Greece, I remembered this Greek salad dressing recipe again. Here’s what makes it stand out:
- Unique flavor – It’s tangy, herby, and bright in the best way. I think it tastes a little like Italian dressing, but not as sweet, and lemon vinaigrette, but less lemony.
- Quick and easy – All you need is 6 simple pantry staples, a dash of salt and pepper, and 5 minutes. It’s one of the simplest dressings I’ve ever made.
- Simple way to make your salads better – Some of the salads I had in Greece just used olive oil all by itself, and I see why! We did a tour of an organic olive grove and mill (pictured here) and learned all about how they make cold-pressed EVOO. Still, my favorite salads from the trip had a little red wine vinegar and lemon juice, which is exactly what I put in my homemade Greek dressing!
I’ve enjoyed this dressing with everything from classic Greek salad (of course) to greens (like a simple arugula salad) and even as a marinade for baked chicken breast. Make it with me, and I’ll show you other ways I use it below!
Reader Review
“I just made this yesterday. I keep trying to find a homemade salad dressing that I love. I absolutely love this! I used avocado oil instead and fresh lemon juice. Thank you so much! I’ve been trying to find something like this for years.” –Lisa
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Ingredients & Substitutions
Here I explain the best ingredients for my Greek dressing recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Olive Oil – The base. I highly recommend cold-pressed extra virgin olive oil from a single source, which is the highest quality. On my olive oil mill tour, I learned that multiple sources or anything not labeled “extra virgin” can mean that the olive oil is diluted with seed oils, or that rancid oil is re-processed and sold. No, thanks!
- Red Wine Vinegar & Lemon Juice – For tangy flavor. You can use just one or the other, but I prefer the taste of both together. I highly recommend fresh squeezed lemons here, but this is my favorite organic bottled lemon juice if you want a shortcut. I’ve also used other types of vinegar (balsamic, apple cider, white wine), but the flavor is different and doesn’t taste as much like a Greek salad dressing.
- Dijon Mustard – Adds depth and helps emulsify the dressing. I’ve tried other types of mustard too, but don’t recommend yellow, which is overpowering here.
- Seasonings – I use dried oregano, garlic powder, salt, and pepper. I’ve also used 2-3 cloves of minced fresh garlic instead of the powder when I want a sharper flavor. If you want to swap in fresh herbs, just triple the amount — but keep in mind the dressing doesn’t last as long with them.
More recently, I’ve started adding 1-2 teaspoons of my zero sugar honey for a hint of sweetness, but this is optional.
How To Use It For Salads
You’re probably not shocked that I most often use this Greek salad dressing for my Greek salad recipe (shown above)! Just give it a shake before pouring. It also goes well with my Mediterranean salad, quinoa salad, and pasta salads.
TIP: My rule of thumb is 1 tablespoon of Greek dressing for every 1 to 1 1/2 cups of salad.
- For leafy green salads: A serving is 2 cups, so I use 1.5 to 2 tablespoons of dressing.
- For other salads: A serving is 1 cup, so 2 teaspoons to 1 tablespoon is perfect.
Greek Salad Dressing (5-Min Recipe)
Make my Greek salad dressing recipe in just 5 minutes, with 6 simple pantry ingredients. This fast, easy vinaigrette is full of flavor!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl or jar, combine the olive oil, vinegar, lemon juice, mustard, oregano, garlic powder, salt, and pepper. Whisk or shake until smooth.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 tablespoons
- Recipe yield: Makes 1 cup.
- Storage: My Greek dressing lasts a long time! I store it in these jars. It’ll keep in the pantry for a few days, or in the refrigerator for up to 1 month. Like any vinaigrette, I find it separates and starts to solidify in the fridge. I let it come to room temperature, then shake or whisk to combine again.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Greek Salad Dressing
More Ways I Use Greek Dressing
Aside from salads, I’ve used this Greek vinaigrette for:
- Vegetables – I season my roasted potatoes, roasted cauliflower, or roasted broccoli before popping them in the oven.
- Proteins – This makes the perfect marinade for grilled chicken kabobs, grilled salmon, or baked pork chops. I use one batch of the recipe (1 cup) per 2 pounds of meat or fish.
- Wraps & Sandwiches – Sometimes I drizzle this Greek salad dressing over my sandwich or wrap. Just don’t use a lot, since it’s runny!
33 Comments
Micheline Barnes
1I loved the Greek salad so much I used the leftover dressing as a marinade for bbq grilled veggies. My guests loved them.
Wholesome Yum D
0That sounds delicious, Micheline! Using the leftover dressing as a marinade is such a great idea and I love to hear that your guests enjoyed it too!
Lisa Haviland
1I just made this yesterday. I keep trying to find a homemade salad dressing that I love. I absolutely love this!. I used avocado oil instead and fresh lemon juice. Thank you so much! I’ve been trying to find something like this for years 💜
Maya | Wholesome Yum
0Awww, I’m so happy you loved it, Lisa! And I’m glad you finally found what you were looking for for so long.
Ann Raubolt
0Hi, love this dressing. My question is how long can I let it sit on the counter before it must be refrigerated? Thanks!
Maya | Wholesome Yum
0I’m so happy you love it, Ann! I do recommend refrigerating it, but have left it out for a day or so without issues.
Wendy
0This is at the top of my list for my go-to dressing for Maya’s greek salad. A hit for Keto and non-Keto family and friends.
Wholesome Yum D
0So glad to hear that, Wendy! Love that it’s become your go-to and even better that everyone enjoys it, keto or not!
Alice
02nd time back to make this recipe and it’s absolutely amazing! I’m gluten free and also avoid all toxic vegetable and seed oils so making my own dressings is a must. This one now takes number one position in my salad dressing catalog.
Maya | Wholesome Yum
0Welcome back, Alice! I’m so glad you liked this dressing. I avoid vegetable and seed oils, too!
Lori Lindaas
0Delicious dressing! I’m not a fan of oregano so substituted basil instead!
Maya | Wholesome Yum
0I’m glad you liked it, Linda! Basil is a great alternative.
Lisa Haviland
0I’ll try that. I do not care for oregano either. Thank you 😊
tashdonnelly
0Delicious as is. I made it for the Greek salad in the Easy Keto Cookbook, but it’s a keeper for green leafy salad, too.
Maya | Wholesome Yum
0Thank you, Tash! Yes, I love this on many types of salad!
Kathy Holley
0This salad dressing was excellent. Thank you. I will be making this consistently.
Peggy
0I have never put Dijon mustard in my salad dressings because I don’t like it. I added it to this one to try. I love it. Usually Greek dressings are so sour but this one isn’t. Delicious!
Victoria E.Bennett
0Great!!!!?
Andie
0This dressing was so light and flavorful, the perfect addition to the greek salad I whipped up last night!
Toni
0Such a perfect greek salad dressing recipe! Thanks so much for sharing!
Sharina
0Used this Greek Salad Dressing for my lunch yesterday and it tastes super tangy and incredibly delicious. I had so much fun!
Patti Lindeman
0So good and easy to make!
Lori Henderson
0This is the best salad I ever had.
Daina
0This dressing is amazing! Try it today with my salad so yummy, do you recommend room temp for storage I had a little leftover and in the past any dressing with olive oil it gets a little hard
Maya | Wholesome Yum
0Sorry I missed this comment, Daina! You probably won’t see this, but responding in case it helps other readers. Yes, it does get firmer in the fridge. You can keep it on the counter for a few days or in the fridge for much longer, but just let it come to room temp and whisk again if you refrigerate it.
Margaret
0This was so easy to make and delicious. Thank you for sharing. I pinned this for many future references.
Candace Jarman
0Such an easy, light and delicious dressing!! I am enjoying it!! Thanks for sharing-you are very talented!!
Carrie Robinson
0Yum! I just love Greek dressing! Going to have to make this asap! 🙂
Ashley
0I love love love greek salad dressing from our local greek restaurant. But, they haven’t reopened yet, so I made this to see if it’s close… YEP! Spot on!
Erika
0This Greek dressing looks so delicious. I love making my own dressings, so I can’t wait to try this one!
Beth
0This dressing is so delicious! I love it! It goes perfect with my salads! Thank you!
Nart at Cooking with Nart
0This salad dressing is delish I love a good Greek salad so this is perfect for me.
Sherry Gwyn
0Thank you for this Greek salad recipe, I love your site! You’re very talented and the recipes I’ve made they’re awesome, the favors are great ?