Greek Salad Dressing 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.
What Is Greek Salad Dressing Made Of?
- Olive oil: Use a high-quality olive oil for the richest flavor.
- Lemon juice: Fresh lemon juice is always better than bottled.
- Honey: Adjust the honey to your preference.
- Dijon mustard: Be sure to grab Dijon not yellow mustard.
- Garlic: Start with a small amount of garlic and add more if you love that flavor.
- Oregano: Fresh oregano can be used if you have it on hand—just chop it finely.
- Red wine vinegar: Red wine vinegar is key for that bold, tangy flavor that balances the oil.
- Salt and pepper: Start with a pinch and taste, adding more if needed.
How To Make Greek Salad Dressing
You won’t believe how simple this dressing is to make — all you need is a jar with a lid or a small bowl and whisk.
- 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!
Greek Salad Dressing Tips
- The better the olive oil used, the richer and more robust the dressing will taste. I recommend using extra virgin olive oil in this salad.
- I love juicing the lemons with this citrus juicer to make the prep faster.
- For a stronger lemon flavor, zest the lemon before juicing it. Zest only the very outside bright yellow part of the lemon. Avoid the white pith below the peel as it is very bitter.
- Before pouring the honey into measuring spoons, give the measuring spoons a quick spritz with cooking spray. The honey will slide right out with no scraping required!
Storage
Stored properly in an airtight container in the fridge, this Greek vinaigrette will keep for 5-7 days.
Note: Leftover dressing may separate or solidify when cold. Let it sit at room temperature for 15-20 minutes, then shake well to mix. It’s ready to use!
If you have time, make this Greek Salad Dressing in advance. This dressing tastes even better if made in advance and chilled because the flavors blend and intensify, plus it tastes better cold.
More Salad Dressing Recipes
- Italian Dressing and ways to use it!
- Lemon Vinaigrette with fresh lemon juice
- Honey Mustard Salad Dressing on a chicken and bacon salad
- Creamy Balsamic Dressing paired with a Spring Cobb Salad
- Balsamic Vinaigrette with two types of vinegar!
Greek Salad Dressing
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.
Recipe Notes
Nutrition
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!