The Best Greek Salad Dressing Recipe

I perfected a Homemade Greek Dressing in five minutes using only pantry staples, and I’m sharing the one pantry-secret that makes it feel authentically Greek.

I’ve been chasing a truly bold, bright Greek dressing for years and finally landed on something that makes me stop and taste everything on the plate. It’s called the Authentic Greek Salad Dressing by my friends, though I sometimes joke it’s just the Easy Greek Dressing Recipe you make when you’re out of time.

What hooks me is the silky extra virgin olive oil and the punch of dried oregano, they somehow make ordinary veggies sing. It’s quick, pantry friendly and weirdly addicting, you’ll want to drizzle it on everything and wonder why you ever paid for bottled stuff.

Ingredients

• Extra virgin olive oil: Rich source of healthy monounsaturated fat, adds silky texture and fruity flavor to dressing.
• Red wine vinegar: Sharp, tangy acid that brightens salad, low calories and helps balance oil.
• Lemon juice: Fresh citrus bite, adds brightness and extra acidity, small vitamin C boost.
• Dijon mustard: Emulsifies oil and vinegar for smooth dressing, adds subtle piquant flavor.
• Dried oregano: Classic Mediterranean herb, earthy aromatic taste, adds herbal depth without extra salt.
• Garlic: Gives savory punch, offers allicin with mild health benefits, raw is strong though.
• Honey or sugar optional: A touch of sweetness tames acidity and rounds flavors, use sparingly if desired.
• Salt and pepper: Essential seasoning, salt enhances flavor and pepper adds mild heat and complexity.

Ingredient Quantities

• 1/2 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 clove garlic, minced or grated (or 1/2 tsp garlic powder)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp honey or 1/4 tsp sugar optional

How to Make this

1. In a bowl or a 1-cup jar add 1/2 cup extra virgin olive oil, 3 tbsp red wine vinegar and 1 tbsp fresh lemon juice.

2. Add 1 tsp Dijon mustard, 1 tsp dried oregano, 1 clove garlic minced or grated (or 1/2 tsp garlic powder), 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

3. If you like it a bit sweet, stir in 1/2 tsp honey or 1/4 tsp sugar, otherwise skip it.

4. Whisk hard for 30 to 60 seconds until the dressing looks slightly thick and combined, or put the lid on the jar and shake vigorously for 20 to 30 seconds. If whisking, pour the oil in a thin stream while whisking to help it emulsify.

5. Taste and tweak: add a pinch more salt if it seems flat, more vinegar or lemon if it needs brightness, or a little extra olive oil if it’s too sharp. Dont be shy to adjust to your taste.

6. For a milder garlic flavor grate the clove finely, or let minced garlic sit in the acid (vinegar and lemon) for 5 minutes before mixing so it mellows.

7. Let the dressing rest at room temperature for 10 to 15 minutes so the flavors meld. Give it another quick stir or shake before serving.

8. Store leftovers in a sealed jar in the fridge for up to 1 week. Olive oil may thicken when cold so bring to room temp or shake well before using.

Equipment Needed

1. 1‑cup jar with tight lid or a small mixing bowl (for shaking or mixing)
2. 1/2 cup measuring cup and measuring spoons (tbsp + tsp)
3. Whisk or a fork for emulsifying
4. Microplane or fine grater, or a garlic press for the clove
5. Chef’s knife and small cutting board for mincing garlic
6. Hand citrus reamer or small juicer for the lemon
7. Small spoon for tasting and adding honey/sugar
8. Airtight jar or container for storing leftovers

FAQ

The Best Greek Salad Dressing Recipe Substitutions and Variations

• Extra virgin olive oil: avocado oil (milder, higher smoke point), light olive oil (less grassy), or grapeseed oil (neutral so the herbs and vinegar pop).
• Red wine vinegar: white wine vinegar, sherry vinegar, or fresh lemon juice for a brighter, citrusy tang; you can also use balsamic diluted with a splash of water for a sweeter note.
• Dijon mustard: whole grain mustard, spicy brown mustard, or 1 tsp mayo plus a pinch of dry mustard if you need the emulsion and don’t have Dijon.
• Honey or sugar (optional): maple syrup, agave nectar, or just omit it and add a tiny pinch of sugar only if the dressing feels too sharp.

Pro Tips

– Let the oil and acids be at room temperature before you mix. Cold oil makes the dressing seize up and taste dull, so if your oil just came from the fridge let it warm a bit. When you want a thicker, creamier emulsion, add the oil in a thin steady stream while whisking or use a blender for 10 to 15 seconds.

– If the garlic is too sharp, grate it real fine and let it sit in the vinegar and lemon for five minutes, then taste. Or use roasted garlic for a mellow, sweet flavor. Dont forget that dried oregano is stronger than fresh so cut the amount if you swap in fresh leaves.

– Use a good extra virgin olive oil but not one thats extremely peppery for everyday salads, otherwise the dressing can overpower greens. If your oil is intense, mix half olive oil and half neutral oil like grapeseed or avocado to balance it.

– Store in a sealed jar in the fridge and know it will thicken when cold. Shake or let it come to room temperature for a few minutes before using and always taste and tweak salt and acid right before serving, because flavors change as it rests.