Easy Greek Salad Dressing

Name: Easy Greek Salad Dressing
Prep time: 5 min
Total time: 5 min
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)

by Marcie // May 31, 2018 (updated 8/22/26)

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Once you start making your own salad dressing, it’s hard to go back to store bought! This Greek Salad Dressing is fresh, tangy and packed with Mediterranean flavor. It comes together in about 5 minutes andthe perfect way to make any salad more exciting!

Greek salad dressing in a jar with spoon inside.

Salad dressing is one of those things that I almost never buy because it’s so easy to make myself, and the flavor is so much better. This Greek salad dressing is one of my favorites because it’s bright, tangy and incredibly versatile.

It’s essentially a simple Greek vinaigrette made with extra virgin olive oil and red wine vinegar, but fresh lemon juice, garlic, Dijon mustard and oregano give it layers of bold Mediterranean flavor. I especially love using fresh oregano when I have it because it makes this dressing taste incredibly fresh.

The Dijon does double duty here: it adds savory depth while helping the oil and vinegar emulsify into a cohesive dressing. The combination of red wine vinegar and lemon juice gives it plenty of acidity, which makes it perfect for everything from a classic Greek salad to grain bowls and roasted vegetables.

I use it in my Greek quinoa salad and Greek orzo salad, but don’t stop at salads. It also makes a flavorful marinade for chicken and vegetables, which is one of the reasons I love keeping a batch in the refrigerator.

Want more recipes like this? See my collection of easy salad dressing recipes for more inspiration!

Table of Contents

Why you’ll love this recipe

Fresh Mediterranean flavor. Red wine vinegar, lemon, garlic and oregano create a bright, tangy dressing with plenty of flavor.
Ready in 5 minutes. Add everything to a jar, shake until emulsified and it’s ready to use.
Made with simple ingredients. You only need a few basic ingredients that you more than likely have on hand.
More than a salad dressing. Use it on Greek salad, pasta salad and grain bowls, or as a marinade for chicken and vegetables.

Greek dressing ingredients

This homemade Greek dressing is made with just a handful of simple ingredients, so the quality of each one makes a difference. Here’s what you’ll need:

Extra virgin olive oil. This is the base of the vinaigrette, so use a good-quality extra virgin olive oil with a flavor you enjoy.
Red wine vinegar. Gives the dressing its characteristic tangy flavor and pairs beautifully with the olive oil and oregano.
Fresh lemon juice. Adds brightness and another layer of acidity. I love using both lemon juice and red wine vinegar because they create a more complex flavor than either one alone.
Garlic. Fresh garlic adds a savory bite. Garlic powder may be substituted for a milder flavor.
Dijon mustard. Adds savory depth and acts as an emulsifier, helping the olive oil and vinegar stay blended.
Fresh chopped oregano. Fresh oregano gives this dressing incredible flavor, but dried oregano works well when fresh isn’t available.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

Greek salad dressing is beyond easy to make. Just gather your ingredients and it’s ready in under 5 minutes!

Pro tip: 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.

See the recipe card below for the full list of ingredients and quantities.

Greek dressing in jar with fresh oregano on top.

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.

Recipe FAQs

Can Greek dressing be used as a marinade?

Yes. The combination of olive oil, red wine vinegar, lemon, garlic and oregano makes Greek dressing a flavorful marinade for chicken and vegetables.

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!

Why does olive oil solidify in the refrigerator?

Extra virgin olive oil naturally thickens or solidifies when chilled. Let the dressing stand at room temperature until the oil liquefies, then shake or whisk well before serving.

Serving suggestions

This Greek salad dressing is incredibly versatile. Below are some of my favorite ways to use it.

It’s wonderful in my Tuna and white bean salad.
Toss it in Greek orzo salad or Mediterranean chopped salad.
Marinade for grilled chicken. Try it with my Greek chicken souvlaki!
Drizzle it over air fryer vegetables or grilled vegetables.
It’s also great in quinoa salads and grain bowls.

Recipe notes:

Pro tip: 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.
If you don’t have fresh oregano on hand, use half the amount of dried oregano.
If fresh garlic is too much for you, substitute it with a 1/4 teaspoon garlic powder.

Spoon drizzling Greek salad dressing into a jar.

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