This Greek Salad Dressing Recipe is a winner! Zesty lemon juice, tangy vinegar, and sweet honey make it perfect for many dishes, especially an easy Greek salad!
Author’s Note
The Dressing That Does It All!
A Greek vinaigrette is my go-to dressing for just about anything. I’ll have it on a greens-and-veggies salad, some Roasted Vegetables, a Buddha Bowl, raw veggies, or even as a condiment on a sandwich. The list goes on and on! It’s been a regular in my lunch rotation for years, and I have a feeling that pretty soon it’ll be in yours too.
Aside from how deliciously it pairs with all sorts of veggies, I also love that it is quick and easy to make. With just a few ingredients, it’s what I turn to on those days when I want to elevate some greens but don’t have lots of time.
Greek Salad Dressing Recipe Ingredients
| Ingredient | Helpful Notes |
|---|---|
| Olive oil | Use a high-quality olive oil for the best flavor. |
| Lemon juice | Fresh lemon juice tastes much better than bottled. |
| Honey | Adjust to taste depending on how sweet you like it. |
| Dijon mustard | Use Dijon, not yellow mustard. |
| Garlic | Start small, then add more if you love garlic. |
| Oregano | Fresh oregano works great if you have it. Chop it fine. |
| Red wine vinegar | This adds the bold, tangy flavor that balances the oil. |
How To Make Greek Salad Dressing Recipe
- Put all the ingredients in a mason jar and shake until mixed and totally combined.
- Or, put all the ingredients in the bowl and whisk until mixed and combined. It’s really that simple!
- Enjoy on a homemade salad or as a marinade!
Tips For Success
- Use a good extra virgin olive oil for the best flavor.
- A citrus juicer makes lemon prep quick and easy.
- For more lemon flavor, zest the bright yellow peel before juicing. Avoid the white pith.
- Lightly spray measuring spoons before adding honey so it slides out easily.
Storage
- Store this Greek salad dressing recipe airtight in the fridge for 5–7 days.
- It may separate or firm up when cold. Let it sit at room temp 15–20 minutes, then shake well.
- This dressing tastes best made ahead. The flavors blend and improve as it chills.
More Salad Dressing Recipes:
Salad Dressings
Italian Dressing
Dressings
Lemon Vinaigrette
Dressings
Honey Mustard Salad Dressing Recipe
Dressings
Balsamic Vinaigrette Recipe
Greek Salad Dressing
Greek Salad Dressing is a zesty blend of lemon, vinegar, and honey—perfect for adding a fresh burst of flavor to any dish, especially an easy Greek salad!
Video
Equipment
- Wide-mouth Mason Jar or other sealable container
Ingredients
- 1/4 cup + 2 tablespoons olive oil see note 1
- 1 lemon
- 1-1/2 tablespoons honey see note 2
- 1-1/2 tablespoons Dijon-style mustard see note 3
- 3/4 teaspoon minced garlic
- 3 tablespoons red wine vinegar
- 1-1/2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Combine all the dressing ingredients in a glass jar. Juice the lemon to get 1 and 1/2 tablespoons freshly squeezed lemon juice and add to the jar.
- Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and shake again if needed. Refrigerate until ready to use. To serve, shake dressing again right before adding to the salad, then drizzle over salad.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: The better the olive oil, the better the flavor of the dressing. I recommend extra virgin olive oil for this recipe.
Note 2: Since the vinegar and Dijon offer a fair amount of tang, I like balancing that out with some honey. If you’d prefer the dressing to remain tangy, leave out or reduce the honey. For a sweeter and less tangy dressing, add additional honey, slowly, and to taste.
Note 3: I love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference! The Dijon further enhances the tanginess of the dressing.
Nutrition Note: Nutrition information is for the entire batch of dressing. A 2-tablespoon serving (1/6 recipe) contains about 102 calories, 15 grams fat, and 5 grams of carbohydrates.
Storage: Store in an airtight container in the fridge for 5–7 days. Heads up: Leftover dressing will separate and may even clump a bit (because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15–20 minutes, then vigorously shake to recombine.
Nutrition
Serving: 1serving | Calories: 915kcal | Carbohydrates: 30g | Protein: 1g | Fat: 90g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 65g | Sodium: 263mg | Potassium: 110mg | Fiber: 1g | Sugar: 27g | Vitamin A: 35IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister, I had to comment and say this dressing has taken all my salads to the next level!
I’m so happy to hear this! Thanks Heather!