Everyone needs a classic Greek Salad Dressing in their recipe box – and this is mine! Bright and lemony, with plenty of garlic and oregano, this tangy dressing is an absolute multitasker that goes far beyond Greek salad.
A Greek salad (or Greek Chopped Salad! Or Greek Tortellini Salad!) is simply not complete without a bright, tangy Greek Salad Dressing. It perks up the flavors of the fresh veggies and cuts through the richness of the feta. But keep a jar of this Greek dressing in the fridge and you’ll find SO many more ways to use it. Just like my Balsamic Vinaigrette and Homemade Buttermilk Ranch Dressing, this dressing is super versatile!
Why This Will Be Your New Back-Pocket Dressing Recipe
You might say I’m a pretty passionate advocate for homemade salad dressings. Whether it’s my Cilantro Lime Vinaigrette or this Greek dressing, homemade dressings are EASY to make and the flavor is far superior to store-bought.
- Bright and lemony. Some Greek dressings are made only with lemon juice or only with red wine vinegar for acidity. My version is made with both – plus some fresh lemon zest – which gives the dressing an even sunnier flavor.
- Complex flavor. In addition to the lemon and red wine vinegar, I add Dijon, garlic, oregano, and black pepper. If you have a high-quality extra-virgin olive oil, this also gives you a simple salad dressing with a lot of nuance to it.
- A total multitasker. It’s not just for Greek salads! Use it as a marinade, for tossing roasted vegetables, for dressing pasta and beans — it’ll make just about anything extra delicious.
What You’ll Need
I bet you have most of these ingredients in your kitchen already. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
- Olive oil – Although you really can use any olive oil to make this Greek salad dressing, this recipe shines even brighter with a fruity, aromatic EVOO.
- Lemon – You’ll need the juice and the zest. Fresh lemon juice is always a must when making salad dressing because its flavor is more vibrant than bottled. (Lemon is the key player in my reader-favorite Lemon Vinaigrette!)
- Red wine vinegar – Tangy red wine vinegar is the backbone of many Greek dressing recipes.
- Dijon mustard – Sharp Dijon adds earthy depth.
- Garlic – I grate the garlic rather than mincing it. This distributes its flavor more evenly.
- Oregano – Dried oregano adds some Mediterranean flair with its herbaceous, peppery flavor.
- Salt & pepper – I use fine sea salt and freshly ground black pepper.
How to Make Greek Salad Dressing
You’re just a few minutes away from a tangy, lemony dressing that’s SO much better than store-bought!
- Combine. Add all of the ingredients to a jar and screw on the lid. (Or add the ingredients to a bowl if you don’t have a jar.)
- Emulsify. Shake the jar vigorously until the oil and vinegar are incorporated — or whisk if you’re using a bowl.
- Serve. Use the dressing immediately or refrigerate until you’re ready to use it.
Tips for Perfect Greek Dressing
There’s really nothing to this recipe, but I do have a few additional pointers for you.
- Grate the lemon zest finely. I like to use a microplane zester for this. Finely grating the lemon zest releases more of its aromatic oils into the dressing.
- Cut the acidity if you like. After mixing the dressing, taste it. If you find that it’s too acidic, you can shake or whisk in a squeeze of honey or a pinch of granulated sugar.
- Swap out the oregano. Oregano isn’t everyone’s cup of tea; you can omit it – or swap in dried thyme, which has a similar woodsy flavor without as much edge to it.
My Favorite Ways to Use Greek Salad Dressing
Greek salad is a given! This dressing is stellar with all those crisp veggies and briny feta. But you don’t have to use it for Greek salad — even just a bed of greens with some sliced cucumbers and cherry tomatoes is fantastic with this dressing.
This dressing pairs beautifully with potatoes. Drizzle it on my Grilled Potato Salad and replace the gorgonzola with feta, or toss it with Roasted Red Potatoes.
It’s also lovely drizzled over simple Grilled Vegetables or sautéed green beans. For a simple bean salad, toss it with cooked or canned lentils, white beans, or chickpeas.
This Greek dressing makes a stellar marinade for chicken and seafood. Try it with Grilled Shrimp or marinate chicken breasts in the dressing before baking or grilling them.
How to Store
Refrigerate this Greek salad dressing in a jar or airtight container for up to a week. Let it sit on the countertop at room temperature before using if the oil solidifies, then give it a good shake or whisk to emulsify it again.
More Fresh Homemade Salad Dressings
Greek Salad Dressing
Ingredients
- ⅓ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons lightly packed, finely grated lemon zest (use a microplane zester)
- 2 large garlic cloves, finely grated (use a microplane zester)
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Place all dressing ingredients in a pint jar and add a tight-fitting lid. Shake vigorously for 15-20 seconds to combine and emulsify. Or whisk together all salad dressing ingredients in a small bowl.
- Use right away or store in the refrigerator, with tight lid. If olive oil solidifies from the cold temperature, let sit at room temperature for 20 minutes or so before using.
get new posts via email: