Greek Salad Dressing is a winner! Zesty lemon juice, tangy vinegar, and sweet honey make it perfect for many dishes, especially an easy Greek salad!
Greek Salad Dressing Recipe
A great Greek vinaigrette can be enjoyed in so many different ways — on a greens-and-veggies salad, as a drizzling sauce for Roasted Vegetables, as a finishing sauce on a Buddha Bowl, as a dip for raw veggies, or even as a sandwich condiment!
And, trust me, once you taste this dressing, you’re going to want to use it in as many ways as possible! It’s such a great all-purpose dressing with countless applications.
What Is Greek Salad Dressing Made Of?
- Olive oil. A good extra virgin olive offers the richest dressing flavor.
- Lemon juice. Fresh lemon juice makes a big flavor difference (as opposed to bottled lemon juice).
- Honey helps to balance all the tang coming from the vinegar and lemon juice. Feel free to play around with the amount of honey — less for a more tart dressing and more for a sweeter dressing.
- Dijon mustard helps to thicken the dressing and offers an additional tanginess. While it might seem like any mustard could work in this salad, stick with Dijon. Yellow mustard will make the dressing taste off.
- Garlic is another ingredient that bumps up the flavor. If you prefer, use 1/4 teaspoon garlic powder instead. Feel free to increase the amount of garlic if you are a garlic lover.
- Oregano. We use dried oregano because it’s readily available any time of the year, but if you’d prefer fresh, chop it up and throw it in the dressing instead!
- Red wine vinegar offers a punchy, tangy flavor that nicely complements the oil and lemon juice in this dressing.
- Salt and pepper. No dressing is complete without salt and black pepper, and this Greek Salad Dressing is no exception! Add to taste preference, remembering that an extra pinch can make all the difference.
How To Make Greek Salad Dressing
You won’t believe how simple this dressing is to make — all you need is a jar with a lid or a small bowl and whisk.
- Put all the ingredients in a mason jar and shake until mixed and totally combined.
- Or, put all the ingredients in the bowl and whisk until mixed and combined. It’s really that simple!
- Enjoy on a homemade salad or as a marinade!
Greek Salad Dressing Tips
- The better the olive oil used, the richer and more robust the dressing will taste. We recommend using extra virgin olive oil in this salad.
- We love juicing the lemons with this citrus juicer. If you’d like a stronger lemon flavor, we recommend zesting the lemon before juicing it. When zesting, zest only the very outside bright yellow part of the lemon. Avoid the white pith below the peel which is very bitter and will make the dressing taste sour.
- Before pouring the honey into measuring spoons, give the measuring spoons a quick spritz with cooking spray. Fill with honey and pour into the jar — the honey slides right out with no scraping required!
- If you have time, prepare the dressing ahead of time and store it in the fridge so it can intensify in flavor and be cold when ready to use or top a salad with. See “quick tip” below.
Quick Tip
If Greek Salad Dressing separates or forms clumps, don’t be alarmed. It’s just the olive oil solidifying, which it does at cold temps. Take the dressing out of the fridge about 20-30 minutes or so before you need it, then shake it up to remix.
Storage
Storing Greek Salad Dressing
Stored properly in an airtight container in the fridge, this Greek vinaigrette will keep for 5-7 days.
Note: Leftover dressing may separate or solidify when cold. Let it sit at room temperature for 15-20 minutes, then shake well to mix. It’s ready to use!
If you have time, make this Greek Salad Dressing in advance. This dressing tastes even better if made in advance and chilled because the flavors blend and intensify, plus it tastes better cold.
More Salad Dressing Recipes
- Italian Dressing and ways to use it!
- Lemon Vinaigrette with fresh lemon juice
- Honey Mustard Salad Dressing on a chicken and bacon salad
- Creamy Balsamic Dressing paired with a Spring Cobb Salad
- Balsamic Vinaigrette with two types of vinegar!
Greek Salad Dressing
Ingredients
- 1/4 cup + 2 tablespoons extra virgin olive oil Note 1
- 1 1/2 tablespoons each: freshly squeezed lemon juice Note 2
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon minced garlic
- 3 tablespoons red wine vinegar
- 1-1/2 teaspoons dried oregano
- 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper
Instructions
- DRESSING: Combine all of the dressing ingredients in a glass jar. Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and then shake again if needed. Refrigerate until ready to use. To serve, shake dressing again, right before adding to the salad, and then drizzle over salad.
- STORAGE: Store in the fridge until ready to use. In an airtight container in the fridge, this dressing will keep for 5-7 days. Heads up: Leftover dressing will separate and may even clump a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister, I had to comment and say this dressing has taken all my salads to the next level!
I’m so happy to hear this! Thanks Heather!