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.
Easy to make & simply the best! I make this dressing all of the time.
I’m so glad you love it, Rio!
I don’t like how overpowering RWV can be so I kept it at 3 tbsp for a double batch. For me that was perfect…I was also out of oregano so substituted it for marjoram. Very good recipe. Considering the cost of pre-made dressings in the stores these days, I’ll be using this as a go-to for Greek dressing as my family uses it a lot.
Hi, I’m so glad you enjoyed the dressing!
Not only simple to make but totally delicious!! I will never buy bottled Greek dressing again! I marinated my chicken breast in it and added it to my Greek salad. YUM!!!!
So glad you love the dressing, Alice!
Made this in a panic and realized I didn’t have any red wine vinegar so I substituted with lemon juice. Still SO Yummy.
I’m so glad you loved it!
Thank you so much for this recipe. I did add the juice of 1/4 lemon and I’m so glad I did. The dressing transported me back home to my Greek family, a slightly emotional experience! Thank you so much!
Hi Kristina, I’m so glad you loved it!
We are addicted to this dressing !!
So refreshing. Also added a bit of lemon juice .
I’m so glad you loved it!
We added lemon juice, too! Made it perfection.
Followed this to the t and everyone demanded the recipe!!! Perfect for the summer!
Hi Laura, I’m so glad you loved the dressing!
Phenomenal, also added Lemon as others and extra clove of garlic as I love it, and my Cypriot mother asked me to make when all the family come over as it was so good! Thanks
I’m so glad you loved it!
It’s pretty good. But I needed a bit more of the acidic kick and some salt. Added half of fresh squeezed lemon and additional 1/4 tsp kosher salt and 1/4 ground black pepper.
How long will this dressing keep in the fridge….it’s absoloutly delicious!
I keep it up to 5 days, I’m so glad you loved it!
Exquisite! Made it exactly as instructed and it was perfect! Thank you making our grilled Greek chicken salad our new favorite. And, yes, I used your Greek chicken marinade for that! ❤️
Hi Stacey, I’m glad you’ve loved it!
I’ve been a ranch girly all my life but I’m trying to eat healthier and more salads and was honestly getting tired of ranch. I came home and threw together a simple salad and looked up green dressing and this was perfect!!! Perfect balance of tangy and smoothness. I also love the ideas of putting it on top of roasted veggies. Can’t wait to try it! 10/10. Definitely recommend!
I’m so glad you loved it!
How much olive oil do you use please? Cup measurements don’t really help unless you say what cup size you are using. Weights are so much more helpful. Or tablespoons, as you’ve used them to measure the vinegar.
1/4 cup is a precise kitchen measurement. Your tool is a measuring cup, not a drinking glass.
Seems like you’re not familiar with American Fluid measurements.
https://www.calculator.net/conversion-calculator.html
Hello, thank you so much for the recipe.
do you have to refrigerate it?
yep!
This was perfect for my Greek salad!! I didn’t have red wine vinegar so i subbed for apple cider and only put 2 tablespoons. I also didn’t have Dijon mustard so i used yellow mustard . It was 10/10
Hi Mallory, I’m so glad you loved the dressing!
Really enjoyed this–added just a splash of lemon to it. Thanks so much!
Hi Jeanna, so glad you loved it!
Poured it over Branzino and cooked for 15 minutes. Was over the top
Thank you
I’m so glad you loved it!
Who would have thought that such a simple recipe would be such a game changer! I’ve been in a balsamic vinegar/olive oil rut, and your recipe has saved me. It is delicious!
Hi Adina, So great to hear! I’m glad you’re loving the dressing.
Absolutely fabulous. 5 star. Better than greek restaurants
Hi Myra, I’m so glad you loved it!
Loved this, I added honey to make it a little sweeter!
Hi Casey, I’m so glad you enjoyed it!