Greek Salad Dressing

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This Greek Salad Dressing is one for the books! It’s lively and tart with fresh lemon juice, a touch of tang from the vinegar, and the perfect amount of sweetness from honey. This Greek vinaigrette is the perfect accompaniment to so many dishes and simply unbeatable on this easy Greek salad!

Overhead image of the Greek Salad dressing

Greek Salad Dressing

A great Greek vinaigrette can be enjoyed so many different ways — on a greens and veggies salad, as a drizzling sauce for roasted vegetables, as a finishing sauce on a buddha bowl, as a dip for raw veggies, or even as a sandwich condiment!

And, trust me, once you taste this dressing, you’re going to want to use it as many ways as possible! It’s such a great all-purpose dressing with countless applications.

Process shots-- images of all the ingredients being added to a mason jar

What Is Greek Salad Dressing Made Of?

  • Olive oil. A good extra virgin olive is going to offer the richest dressing flavor.
  • Lemon juice. Fresh lemon juice makes a big flavor difference (as opposed to bottled lemon juice). 
  • Honey helps to balance all the tang coming from the vinegar and lemon juice. Feel free to play around with the amount of honey — less for a more tart dressing and more for a sweeter dressing.
  • Dijon mustard helps to thicken the dressing and offers an additional tanginess. While it might seem like different mustard could work in this salad, stick with Dijon. Yellow mustard will make the dressing taste off.
  • Garlic is another ingredient that offers a more robust flavor. If you prefer, use 1/4 teaspoon garlic powder instead. Feel free to increase the amount of garlic if you are a garlic lover.
  • Oregano. We use dried oregano because it’s easily accessible any time of the year, but if you’d prefer fresh, chop it up and throw it in the dressing instead!
  • Red wine vinegar offers a punchy and tangy flavor that nicely complements the oil and lemon juice in this dressing. 
  • Salt and pepper. No dressing is complete without salt and pepper, and this Greek Salad Dressing is no exception! Add to taste preference, remembering that an extra pinch can make all the difference.

QUICK TIP

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. Simply combine all the ingredients into a jar and shake until combined and emulsified– or combine all the ingredients into a small bowl and whisk until combined and emulsified. Seriously — it’s really that easy!

Image of the Greek Salad dressing being whisked together

Greek Salad Dressing Tips

  • The better the olive oil used, the richer and more robust the dressing with taste. We recommend using extra virgin olive oil in this salad.
  • We love juicing the lemons with this citrus juicer. If you’d like a stronger lemon flavor, we recommend zesting the lemon before juicing it. When zesting, zest only the very outside bright yellow part of the lemon. Avoid the white pith below the peel which is very bitter and will make the dressing taste sour.
  • Before pouring the honey into measuring spoons, give the measuring spoons a quick spritz with cooking spray. Fill with honey and pour into the mason jar — the honey glides right out with no scraping required!
  • If you have time, prepare the dressing ahead of time and store it in the fridge so it can intensify in flavor and be cold when ready to use or top a salad with. See “quick tip” below.

QUICK TIP

If Greek Salad Dressing separates or forms clumps, don’t be alarmed. It’s just the olive oil solidifying, which it does at cold temps. Take the dressing out of the fridge about 20-30 minutes or so before you need it, then shake it up to remix.

Image of the Greek Salad dressing all mixed together and ready to be used over a salad

STORAGE

Storing Greek Salad Dressing

Stored properly in an airtight container in the fridge, this Greek vinaigrette will stay good for 5-7 days.

Note: Leftover dressing will separate and may even solidify a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it’s ready to use again!

If you have time, make this Greek Salad Dressing in advance. This dressing improves if it’s made in advance and chilled; the flavors meld together and intensify; plus, it’s just better chilled!

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Greek Salad Dressing

This Greek Salad Dressing is one for the books! It's lively and tart with fresh lemon juice, a touch of tang from the vinegar, and the perfect amount of sweetness from honey. This Greek vinaigrette is the perfect accompaniment to so many dishes and simply unbeatable on this easy Greek salad!
Print Recipe

Greek Salad Dressing

This Greek Salad Dressing is one for the books! It's lively and tart with fresh lemon juice, a touch of tang from the vinegar, and the perfect amount of sweetness from honey. This Greek vinaigrette is the perfect accompaniment to so many dishes and simply unbeatable on this easy Greek salad!
Course condiment, Salad, Side Dish
Cuisine Greek, Healthy
Keyword Greek Salad Dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 /4 cup dressing approximately
Calories 61kcal
Cost $1.21

Ingredients

  • 1/4 cup + 2 tablespoons (90g) extra virgin olive oil Note 1
  • 1-1/2 tablespoons each: freshly squeezed lemon juice, honey, Dijon mustard Note 2
  • 3/4 teaspoon minced garlic
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons dried oregano
  • 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper

Instructions

  • DRESSING: Combine all of the dressing ingredients in a mason jar. Shake thoroughly to combine, making sure no honey or Dijon is stuck on the bottom. Use a spoon to stir, and then shake again if needed. Store dressing in the fridge until ready to use. To serve, shake dressing again, right before adding to the salad, and then drizzle over salad.
  • STORAGE: Store in the fridge until ready to use. In an airtight container in the fridge, this dressing will stay good for 5-7 days. Heads up: Leftover dressing will separate and may even clump a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!

Recipe Notes

Note 1: Olive oil: The better the olive oil used, the better the flavor of the dressing will be. We recommend extra virgin olive oil for this recipe.
Note 2: Honey & Dijon Mustard: Since the vinegar and Dijon offers a fair amount of tang, we 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 & less tangy dressing, add additional honey, slowly, and to taste. We 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 Facts

Serving: 1serving | Calories: 61kcal | Carbohydrates: 0.2g | Fat: 7g | Sodium: 0.3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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