Homemade Greek Salad Dressing Recipe

I make this Greek salad dressing when I want bold, zippy flavor that makes even the simplest salad feel irresistible. It is tangy, herby, and just rich enough to double as a go-to marinade.

I’m obsessed with this homemade Greek salad dressing because it hits sharp, tangy, herby, and rich without tasting heavy. The red wine vinegar gives me that bright punch I want on crunchy salads, while dried oregano brings the whole Greek-ish vibe I crave.

I love how it clings to tomatoes, cucumbers, olives, and whatever greens I’m pretending are the main event. But honestly, I’ll use it on grilled chicken too, because that acidity wakes everything up.

Simple. Bold.

A little briny once it meets the salad bowl. And way better than the dusty bottle hiding in my fridge right now.

Ingredients

• Extra virgin olive oil makes it silky, rich, and honestly the whole dressing backbone.
• Red wine vinegar brings that sharp tang you expect from a good Greek salad.
• Fresh lemon juice adds brightness, like the dressing just woke up.
• Dijon mustard helps everything blend, plus it adds a tiny savory kick.
• Garlic gives it that bold bite, but not in a scary way.
• Dried oregano makes it taste Greek fast, basically no extra effort needed.
• Kosher salt pulls the flavors together so nothing tastes flat or boring.
• Black pepper adds a little warmth and keeps the dressing from feeling too soft.
• Sugar or honey smooths the tang if your vinegar’s feeling a bit loud.

Ingredient Quantities

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

How to Make this

1. In a medium bowl combine red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, kosher salt, black pepper, and sugar or honey if using.

2. Whisk the mixture briskly until the mustard dissolves and the sugar or honey is incorporated.

3. Slowly drizzle in the extra virgin olive oil while continuing to whisk to create a smooth, emulsified dressing.

4. Taste and adjust seasoning, adding more salt, pepper, lemon juice, or vinegar as needed for brightness and balance.

5. If you prefer a creamier texture, transfer the ingredients to a jar with a tight lid and shake vigorously until combined.

6. Let the dressing rest at room temperature for at least 10 minutes to allow the flavors to meld.

7. Use immediately on salads or as a marinade for chicken, fish, or vegetables.

8. Store any leftovers in a sealed container in the refrigerator for up to one week. Before using, bring to room temperature and shake or whisk to re-emulsify.

Equipment Needed

1. Medium mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Jar with tight fitting lid or mason jar (for shaking and storage)
5. Small chef knife
6. Cutting board
7. Garlic press or fork for mincing
8. Airtight container or bottle for refrigerating leftovers

FAQ

Homemade Greek Salad Dressing Recipe Substitutions and Variations

• Extra virgin olive oil: avocado oil, light olive oil, grapeseed oil
• Red wine vinegar: white wine vinegar, sherry vinegar, fresh lemon juice
• Dijon mustard: whole grain mustard, yellow mustard, stoneground mustard
• Dried oregano: dried thyme, dried basil, Italian seasoning

Pro Tips

1. Use room temperature ingredients so the oil and acid bind more easily and the garlic flavor is less harsh. If your olive oil is straight from a cold pantry, warm the bottle in your hands for a minute before whisking.

2. Add the oil in a very slow, steady stream while whisking hard or use a small immersion blender for a silkier, longer-lasting emulsion. If the dressing breaks, whisk in a teaspoon of warm water or a little extra mustard to bring it back together.

3. Let the dressing rest at least 30 minutes when possible so the oregano and garlic mellow and marry with the vinegar and lemon. It tastes even better the next day.

4. Customize rather than complicate: swap a teaspoon of Dijon for whole grain mustard for texture, replace sugar with honey for depth, or add a teaspoon of finely grated shallot or a pinch of crushed red pepper for extra character.