Easy Greek Salad Dressing

Greek Salad Dressing is bursting with fresh flavor and will upgrade any salad!  This is the best Greek dressing recipe — it’s so easy to make and includes only a few simple ingredients!

It’s salad season and I couldn’t be happier about it!  I eat salads year round, but they’re so much more enjoyable when the weather is warm out.  Swimsuit season is great motivation to eat lighter too. 🙂

I’m very picky about the produce that I include in my salads, which means that I want to toss my salad with a great quality salad dressing too.

The salad dressing will make or break your salad, so make it the best!  Homemade salad dressing has the fresh, quality ingredients that my salad craves without a laundry list of preservatives.

It will make that salad shine every time.

I’ve been making homemade salad dressings for years now and this Greek Salad Dressing recipe has been a staple for me.  I especially love using it in my Greek Panzanella, Greek Three Bean Salad, Greek Chopped Salad, but it will work with any salad recipe!

Why you’ll love this Greek dressing

• This homemade Greek dressing recipe is fresh, tangy and loaded with mediterranean flavor. 
• There are only 6 simple ingredients, most of which you probably have on hand.
• This dressing is so easy to make.  It’s ready in less than 5 minutes!
• It will take any salad to the next level.

Greek dressing ingredients

As I mentioned, this salad dressing only contains 6 ingredients.

Here’s what you’ll need:

• Extra virgin olive oil.  Use a good quality as this is the foundation of the dressing.
• Red wine vinegar.  This should also be a decent quality.
• Fresh lemon juice.  The lemon juice gives the dressing a big pop of flavor.
• Garlic.   If fresh garlic is too strong for you, use garlic powder.
• Dijon mustard.  Helps emulsify the dressing, adds creaminess, and lends delicious, savory flavor.
• Fresh chopped oregano (or 1 teaspoon dried).  Oregano adds freshness and mediterranean flavor.
• Salt and freshly ground black pepper, to taste.

How to make Greek Salad Dressing

This dressing is so easy to make, and comes together in less than 5 minutes. 

• Prep your ingredients.  Mince the garlic, squeeze your lemon juice, and chop your oregano.
• Prepare the dressing.  Place the olive oil, red wine vinegar, lemon juice, garlic, dijon mustard, oregano and salt and pepper, to taste in a mason jar.  Secure the lid and shake vigorously until emulsified.  Taste and adjust seasoning as necessary.

How long does homemade dressing last?

This Greek dressing will keep in an air tight container in the refrigerator for up to two weeks.  We eat salads a lot so this dressing never lasts longer than that!

Recipe notes:

• Leftover dressing will solidify in the refrigerator.  When ready to use, allow it to sit at room temperature for a few minutes to soften, then shake well to emulsify and enjoy.
• You can customize this dressing recipe in a multitude of ways.  If you don’t have fresh oregano on hand, use a teaspoon of dried.
• If fresh garlic is too much for you, substitute it with a 1/4 teaspoon garlic powder or omit altogether for Low FODMAP diet.
• While I prefer my Greek salad dressing with red wine vinegar, balsamic vinegar would be a great substitution as well.

More homemade dressing recipes you’ll love!

Homemade Italian Dressing

Fresh Raspberry Balsamic Vinaigrette

Greek Yogurt Ranch Dressing

Louie Salad Dressing

Healthy Caesar Dressing by Delightful E Made

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Yield: 10 servings

Easy Greek Salad Dressing

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Greek Salad Dressing is bursting with fresh flavor and will upgrade any salad!  This is the best Greek dressing recipe -- it's so easy to make and includes only a few simple ingredients!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 6 tablespoons extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 1 teaspoon dijon mustard
• 1 tablespoon fresh chopped oregano (or 1 teaspoon dried)
• salt and freshly ground black pepper, to taste

Instructions

1. Place all ingredients in a mason jar, cover and shake vigorously until emulsified. If you prefer to use a food processor, add the oregano after processing the dressing.
2. Toss with your favorite salad and enjoy!

Notes

• Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks. Leftover dressing will solidify in the refrigerator.  When ready to use, allow it to sit at room temperature for a few minutes to soften, then shake well to emulsify and enjoy.

• You can customize this dressing recipe in a multitude of ways.  If you don't have fresh oregano on hand, use a teaspoon of dried.
• If fresh garlic is too much for you, substitute it with a 1/4 teaspoon garlic powder or omit altogether for Low FODMAP diet.
• While I prefer my Greek salad dressing with red wine vinegar, balsamic vinegar would be a great substitution as well.

 

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 75Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 44mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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