Greek Salad Dressing

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My homemade Greek salad dressing recipe is simple, fresh, and brightly tangy, but I add an optional secret ingredient that makes it next-level delicious. Scale it up for a party, or scale it down to make a salad for one!

This is my staple Greek salad dressing—simple, reliable, and easy to double or triple so you can keep it in the fridge. One batch is enough for two nights of side salads for my family of three to four, and I always toss it with the greens right before serving to keep them from wilting.

When I’m entertaining and putting out a big salad platter, with cucumbers, tomatoes, chickpeas, feta, etc and this is the dressing I make on the side (I double it) if I’m going for a Greek vibe—it’s always a hit.

Ingredients You’ll Need

Ingredients for Greek salad dressing.

Below are the ingredients for this homemade Greek salad dressing. See the recipe card for exact measurements.

  • Extra-virgin olive oil: Use a good quality oil. This is the kind of recipe where it will really shine.
  • Red wine vinegar gives the dressing its classic tangy flavor.
  • Garlic: Mince this finely or even grate it on a microplane so it’s evenly distributed in the dressing.
  • Dried oregano is essential for that Greek flavor.
  • Dijon mustard helps with emulsification and it also adds some depth.
  • Ground sumac (optional) for a subtle lemony brightness without extra acidity.
  • Kosher salt and freshly ground black pepper to bring everything together.

How to Make Greek Salad Dressing

This is the best Greek salad dressing and it comes together in just a few minutes.

Ingredients for Greek salad dressing in bowl.
Combine the ingredients.
Whisking Greek salad dressing in small glass bowl.
Whisk to emulsify.
  • Combine the ingredients: Add all of the ingredients to a small jar (if you want to shake the dressing) or bowl.
  • Whisk or shake: Whisk until fully combined, or secure the lid on the jar and shake well until emulsified.
Pouring Greek salad dressing over bowl of salad.

My Favorite Ways to Use Greek Dressing

A Greek salad is the most obvious choice, but there are a lot of other things you can do with this dressing.

  • Make a Greek-ish salad (as pictured) with romaine, cucumbers, tomatoes, olives, sliced red onions, and feta. While I love traditional Greek salads without lettuce, this is how I do a Greek salad for lunch—it’s lighter on the feta and olives, and since I don’t usually have green peppers on hand, I skip them.
  • Use it as a marinade for chicken. I think it would be excellent with shrimp too!
  • Toss baby potatoes in the dressing before roasting them for Greek-inspired roasted potatoes.
  • Use it as a dressing for grain, bean, or pasta salads. It’s really delicious if you let it soak into cooked quinoa or toss it with chickpeas, diced cucumbers, halved cherry tomatoes, and crumbled feta for a Greek chickpea salad.

Storage Tips

Store your homemade Greek salad dressing in a sealed jar for up to 1 week. Shake well before using.

Jar of Greek salad dressing.

More Homemade Dressings You’ll Love

  • Lemon Vinaigrette
  • Basil Green Goddess
  • Green Goddess Dressing
  • Buttermilk Ranch Dressing
  • Greek Yogurt Caesar Salad Dressing

Greek Salad Dressing

4
Cals:109
Protein:0.1
Carbs:0.3
Fat:12
Fiber:0.1
This homemade Greek salad dressing recipe blends simple pantry ingredients into a bright, zippy dressing you’ll want to pour on everything!
Course: salad dressing
Cuisine: Greek
Prep: 5 minutes mins
Total: 5 minutes mins

WW Points

Yield: 6 servings (1 1/2 tablespoons each)

Ingredients

  • ⅓ cup extra-virgin olive oil
  • 4 tablespoons red wine vinegar
  • 1 large garlic clove , minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon ground sumac , optional
  • ¼ + ⅛ teaspoon kosher salt , or more to taste
  • Freshly ground black pepper , to taste

Instructions

  • Combine all the ingredients in a small jar or bowl and whisk or shake. Makes 1/2 cup.
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Nutrition

Calories: 109 kcal, Carbohydrates: 0.3 g, Protein: 0.1 g, Fat: 12 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 9 g, Sodium: 103 mg, Potassium: 9 mg, Fiber: 0.1 g, Sugar: 0.02 g, Vitamin A: 3 IU, Vitamin C: 0.2 mg, Calcium: 5 mg, Iron: 0.2 mg
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