I happen to love Greek food including crispy spanakopita, hearty chicken souvlaki and this 5 minute Greek salad dressing that makes vegetables taste so delicious. In my opinion, homemade salad dressings taste SO much better than the store bought variety, plus they’re not filled with preservatives. This Greek salad dressing is so simple to make, and it uses ingredients that you probably already have in the pantry. You can use it so many different salad recipes! If you enjoy this recipe, you’ll also love my Italian dressing and balsamic vinaigrette recipes.
Greek Salad dressing ingredients
The great thing about this recipe is that it has minimal ingredients. This also means you should use the highest quality ingredients possible for the best results.
Olive Oil: I use extra virgin olive oil, you can use an olive oil sourced from Greece for an even more authentic flavor. Red Wine Vinegar: The vinegar provides the acidity to counteract the richness of the olive oil. Lemon Juice: Freshly squeezed lemon juice is best here, avoid the bottled version if possible. Garlic: I like to use freshly minced garlic in my dressing. The longer the garlic sits in the dressing, the more the flavor will mellow. You can use garlic powder if you’re not a fan of raw garlic. Dijon Mustard: The mustard in this recipe helps to emulsify the dressing, and also adds flavor. Oregano: Many stores sell two types of dried oregano, the Mexican and Mediterranean varieties. Choose the Mediterranean oregano if possible. Salt: I typically use kosher salt in my recipes, and this dressing is no exception. Pepper: Freshly ground black pepper adds tons of great flavor.
How do you make Greek dressing?
Place all of the dressing ingredients in a bowl or jar. If you’re using a bowl, whisk everything together until the mixture emulsifies. For the jar method, seal the jar and then shake it vigorously to blend everything together. Use right away, or store in the fridge for later.
Tips for the perfect dish
This dressing will stay fresh in the refrigerator for up to 5 days. The olive oil may solidify as it sits in the fridge. If this happens, let the dressing sit at room temperature for about 15 minutes and the oil will liquefy again. Give it a good shake and you’re ready to go! You can add other ingredients to your dressing to add extra flavor such as shallots, a little honey, lemon zest and fresh herbs such as parsley and thyme. This recipe makes enough for at least two nights worth of salad, and can easily be doubled or tripled.
Ways to use Greek salad dressing
This Greek dressing can be used in so many different ways!
Salad: Combine romaine lettuce with tomatoes, cucumbers, kalamata olives, red onions and feta cheese. Add the dressing and toss to combine. Potatoes: Toss halved baby potatoes with olive oil, dried oregano, salt and pepper. Roast until golden brown and crispy, then add a drizzle of dressing and a sprinkle of feta cheese. Grilled Vegetables: Grill your favorite veggies such as asparagus, red bell peppers, zucchini and mushrooms. Arrange them on a platter, and add a little Greek salad dressing. Marinade: Place the dressing in a resealable freezer bag and add 1 1/2 pounds of raw chicken. Marinate for at least one hour, or up to 12 hours. Sandwiches: Add some zing to your sandwiches with a little Greek style dressing instead of mayo.
I always have a jar of this dressing in my fridge, as it’s a great way to add tons of flavor with minimal effort!
More fabulous salad sensations
Grilled Chicken Salad Broccoli Slaw Curry Chicken Salad Fattoush Salad Caprese Salad
