I perfected my Traditional Greek Salad Dressing Recipe in five minutes, and I reveal the simple pantry trick that makes it genuinely authentic.

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Ive chased the perfect Greek salad dressing for years and this one finally stopped me. It shines with extra virgin olive oil and a kiss of dried oregano, simple but totally convincing.

It feels like a Traditional Greek Salad Dressing Recipe your cousin brags about, yet it also works as a Simple Greek Vinaigrette you can whip up in minutes when life is messy. The flavor is bright, slightly tangy, and kinda addictive, and I still cant believe how little effort it takes.

Try a spoonful and you might start rethinking every bottled dressing you own.

Ingredients

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The Best Greek Salad Dressing Recipe

Extra virgin olive oil: Richer mouthfeel, heart healthy monounsaturated fats, brings silkiness and carries flavors.
Red wine vinegar: Bright acidity, low calories, helps cut oil richness, adds tangy depth.
Fresh lemon juice: Fresh sour note, vitamin C, lifts the whole dressing, tastes cleaner.
Dijon mustard: Emulsifies oil and vinegar, adds savory bite and subtle heat, keeps dressing together.
Garlic: Pungent aromatics, a little goes far, gives savory punch and umami.
Dried oregano: Classic herb for Greek flavor, earthy, slightly bitter, aromatic, no fresh herbs needed.
Honey or sugar optional: Tiny sweetness balances acid, rounds harsh edges, use sparingly or omit.
Salt and black pepper: Essential seasoning, salt enhances flavors, pepper adds mild heat and complexity.

Ingredient Quantities

about 3/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 garlic clove, minced or grated

1 teaspoon dried oregano

1/2 teaspoon honey or a pinch sugar, optional

3/4 teaspoon kosher salt or 1/2 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Measure everything: about 3/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove minced or grated, 1 teaspoon dried oregano, 1/2 teaspoon honey or a pinch of sugar optional, 3/4 teaspoon kosher salt or 1/2 teaspoon fine salt, and 1/4 teaspoon freshly ground black pepper.

2. Put the vinegar, lemon juice, Dijon, minced garlic, oregano, honey if using, salt and pepper into a medium bowl or a jar with a tight lid. If you grate the garlic on a microplane it melds better and you wont get big chunks.

3. Whisk the mixture to dissolve the salt and honey and to wake up the oregano. The mustard helps stabilize the dressing so don’t skip it.

4. While whisking constantly, slowly stream in the olive oil until the dressing looks glossy and slightly thickened and emulsified. If using a jar, add the oil, close the lid and shake hard for 20 to 30 seconds until combined.

5. For an extra creamy, totally emulsified dressing, blitz everything for 5 to 10 seconds in a blender or use an immersion blender. If your oil is cold it can resist emulsifying so you can warm it a few seconds in the microwave or pour room temp oil instead, but dont overheat it.

6. Taste and adjust: add a little more salt for punch, more vinegar or lemon for brightness, or a touch more honey if it needs balance. Start with tiny changes, you can always add more.

7. Let the dressing sit at room temperature for 10 to 15 minutes so the garlic and oregano mellow and the flavors marry, then give it one more whisk or shake before using.

8. Store leftovers in a sealed jar in the fridge up to about one week. If the oil firms up, set the jar in warm water for a few minutes then shake or whisk to recombine before serving.

Equipment Needed

1. Liquid measuring cup for the olive oil
2. Measuring spoons (tsp and Tbsp)
3. Medium bowl or a jar with a tight lid, your choice
4. Whisk (or a fork if youre in a pinch)
5. Microplane or garlic press to grate the garlic
6. Small citrus reamer or just a fork to juice the lemon
7. Blender or immersion blender for a super creamy emulsion (optional)
8. Mason jar or airtight container for storing leftovers

FAQ

Q: How do I make this dressing? A: Put 3/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp honey if you like, 3/4 tsp kosher salt (or 1/2 tsp fine) and 1/4 tsp black pepper in a jar or bowl. Whisk or shake hard until blended, taste and tweak salt or acid, done.

Q: Can I swap any ingredients? A: Yes, but expect flavor changes. Use light olive or avocado oil if needed, white wine or sherry vinegar instead of red wine vinegar, and fresh oregano at about 1 tbsp chopped for every 1 tsp dried. Honey or sugar is optional for balance.

Q: Will the dressing separate? A: Yes it will. Oil and vinegar separate naturally. Just shake or whisk before serving. Dijon helps it stick together better, and a blender makes a more stable emulsion.

Q: How long can I store it? A: Keep in the fridge up to about 1 week. Garlic flavor may get stronger and oil can cloud, but it's still fine. Let it warm up a bit and shake before using.

Q: How do I change the flavor or thickness? A: For thicker texture use more Dijon or blend it. To mellow acidity add a bit more oil, for brighter taste add more lemon or vinegar, and for sweetness add a little honey. Taste as you go, small adjustments work best.

Q: What else can I use this dressing on? A: Beyond Greek salad it's great on grain bowls, roasted vegetables, as a simple marinade for chicken or fish, or drizzled over grilled veggies. Not for high heat cooking though.

The Best Greek Salad Dressing Recipe Substitutions and Variations

Extra virgin olive oil: avocado oil (neutral, same amount), light olive oil (milder olive flavor, same amount), grapeseed or canola oil (neutral, same amount) — great if you want a less grassy taste
Red wine vinegar: white wine vinegar (1:1), sherry vinegar (stronger, use a little less), apple cider vinegar (milder, same amount) — if your out of vinegar, extra lemon juice plus a pinch of salt also works
Dijon mustard: whole grain mustard (1:1), yellow mustard (milder, use slightly less), a teaspoon of mayonnaise (helps emulsify if you cant use mustard)
Dried oregano: fresh oregano (use about 1 tablespoon fresh for 1 teaspoon dried), dried marjoram or thyme (similar Mediterranean notes, 1:1), Italian seasoning (contains oregano, use 1:1)

Pro Tips

– Warm the oil to room temp and add it very slowly while whisking or shaking. The mustard helps hold the emulsion, but if it breaks dont panic — whisk in a teaspoon of hot water or a little extra mustard and it will usually come back together.

– Grate the garlic on a microplane or mince it super fine, then let the dressing sit 10 to 15 minutes before serving so the raw bite mellows. If you want a milder, sweeter garlic flavor, roast one clove and use that instead.

– Taste and tweak in tiny steps. If it tastes flat add a pinch more salt, if its too sharp add a small drizzle of honey or a single extra squeeze of lemon, and if it needs brightening add another splash of vinegar. Small changes go a long way.

– For the best texture blitz briefly with an immersion blender or regular blender for 5 to 10 seconds, or shake a sealed jar hard. If the oil firms in the fridge, set the jar in warm water for a few minutes then shake to recombine.

The Best Greek Salad Dressing Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I perfected my Traditional Greek Salad Dressing Recipe in five minutes, and I reveal the simple pantry trick that makes it genuinely authentic.

Servings

servings

Calories

182

kcal

Equipment: 1. Liquid measuring cup for the olive oil
2. Measuring spoons (tsp and Tbsp)
3. Medium bowl or a jar with a tight lid, your choice
4. Whisk (or a fork if youre in a pinch)
5. Microplane or garlic press to grate the garlic
6. Small citrus reamer or just a fork to juice the lemon
7. Blender or immersion blender for a super creamy emulsion (optional)
8. Mason jar or airtight container for storing leftovers

Ingredients

about 3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced or grated
1 teaspoon dried oregano
1/2 teaspoon honey or a pinch sugar, optional
3/4 teaspoon kosher salt or 1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper

Directions

Measure everything: about 3/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove minced or grated, 1 teaspoon dried oregano, 1/2 teaspoon honey or a pinch of sugar optional, 3/4 teaspoon kosher salt or 1/2 teaspoon fine salt, and 1/4 teaspoon freshly ground black pepper.
Put the vinegar, lemon juice, Dijon, minced garlic, oregano, honey if using, salt and pepper into a medium bowl or a jar with a tight lid. If you grate the garlic on a microplane it melds better and you wont get big chunks.
Whisk the mixture to dissolve the salt and honey and to wake up the oregano. The mustard helps stabilize the dressing so don’t skip it.
While whisking constantly, slowly stream in the olive oil until the dressing looks glossy and slightly thickened and emulsified. If using a jar, add the oil, close the lid and shake hard for 20 to 30 seconds until combined.
For an extra creamy, totally emulsified dressing, blitz everything for 5 to 10 seconds in a blender or use an immersion blender. If your oil is cold it can resist emulsifying so you can warm it a few seconds in the microwave or pour room temp oil instead, but dont overheat it.
Taste and adjust: add a little more salt for punch, more vinegar or lemon for brightness, or a touch more honey if it needs balance. Start with tiny changes, you can always add more.
Let the dressing sit at room temperature for 10 to 15 minutes so the garlic and oregano mellow and the flavors marry, then give it one more whisk or shake before using.
Store leftovers in a sealed jar in the fridge up to about one week. If the oil firms up, set the jar in warm water for a few minutes then shake or whisk to recombine before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.