Greek Salad Dressing



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This simple Greek salad dressing blends together red wine vinegar, lemon juice, olive oil, garlic and oregano for a flavorful vinaigrette that’s perfect for Greek salad.

It’s time to add to my ever growing collection of homemade salad dressings.

If you’re new around here, I have to let you know up front that I’m a huge salad fan. I simply love coming up with different salad recipes and making my own dressings.

Jar of greek salad dressing with a little whisk.

Today I’m sharing a classic Greek salad dressing… similar to what you’d find served with a Greek salad at your favorite Greek restaurant.

It’s made with a few key ingredients that you might already have hanging out in your fridge and pantry.

What Makes a Salad Dressing Greek?

Jar with a lid full of greek salad dressing.

Greek salad dressing is typically made with olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic cloves, dried oregano, salt and pepper.

From my research, I found that Greek and Italian dressings are actually really similar. They’re both a mix of olive oil and dried herbs but Italian dressings are traditionally mixed with peppers and a little sugar where Greek dressings usually stick to garlic and oregano.

Greek Salad Dressing in a jar, bird's eye view. Garlic is beside the jar.

Ingredients for Greek Salad Dressing

As with all salads… the dressing makes or breaks the salad! Here is a simple vinaigrette that pairs perfectly with this Greek salad dressing but could go with a variety of other salad recipes as well!

  • garlic cloves – I prefer fresh garlic cloves, but if you don’t love the strong flavor of garlic, you could also use dried minced garlic or garlic instead. I’d use about 1/4 teaspoon.
  • dijon mustard – this gives the dressing a pop of flavor and also helps it emulsify.
  • dried oregano
  • red wine vinegar
  • lemon juice – make sure you use freshly squeezed lemon juice!
  • olive oil – a high quality olive oil will take this dressing to the next level.
  • sea salt and black pepper
Jar of greek salad dressing with a little whisk. Yellow napkin is beside the jar.

How to Use Greek Dressing

What I love about Greek dressing is that it is so versatile! It can be used in so many different ways… here are some ideas:

  • On a Greek salad – I specifically shared this dressing recipe to be paired with a traditional Greek salad! It’s a natural fit of flavors and so delicious.
  • On these grilled chicken meal prep bowls – I usually use my lemon vinaigrette for these bowls but this Greek dressing would work well too!
  • On this Greek quinoa salad – This dressing is delicious on this salad that pairs quinoa with traditional Greek ingredients.
  • In a Greek salad wrap – Take a salad and make it a wrap! I love Greek dressing mixed in this Greek salad or on the side to dip the wrap in.
  • On falafel bowls – These bowls are delicious with the thicker sauces like tzatziki and hummus but if you’re looking for a lighter option, this Greek dressing is delicious!
  • On pasta salad – Toss this dressing over pasta and chill for a tasty pasta salad.
  • As a marinade for chicken or tofu – almost all dressings can double as a marinade and this Greek dressing is no exception.
  • On roasted veggies – Top your roasted veggies with this Greek dressing for a burst of flavor. This is particularly delicious on roasted cauliflower and potatoes.
  • Tossed with grains – If you’ve never tossed your freshly made grains (like rice, farro or orzo) with a vinaigrette dressing, you’re missing out!
Homemade greek salad dressing being drizzled over a Greek salad.

More Dressing Recipes to Try:

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.41 from 5 votes

Greek Salad Dressing

This simple Greek salad dressing blends together red wine vinegar, lemon juice, olive oil, garlic and oregano for a flavorful vinaigrette that’s perfect for Greek salad.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4


  • 2 Tablespoons red wine vinegar
  • juice of 1 lemon, about 2-3 Tablespoons
  • 2 small garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil


  • Make dressing: add all ingredients for the dressing except olive oil into a blender. Blend and then slowly add in olive oil while blending on low. You can also do this with an immersion blender or simply whisk by hand. 
  • To store: Store leftover dressing in an airtight container in the refrigerator for up to 1 week. The dressing might separate and solidify in the fridge. This is normal for homemade dressings. Just bring the dressing out of the fridge and let it come to room temp for 5-10 minutes, shake or whisk to combine and use.


Calories: 129kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 322mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad Dressing
Cuisine: Greek
Keyword: Greek salad dressing
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


    1. Yay! I am pumped to hear that you are loving this dressing, Carmen. Thanks so much for coming back and sharing your review & star rating, it means so much to me.

  1. 5 stars
    Love the recipe, but the ads on this site are unbearable. Had to close 4 just to read, then they pop back up every couple of minutes.

  2. I’m curious why the recipe reads this recipe will only keep one week in the refrigerator. Does anyone know why it has such a short life?

    1. Homemade dressings have a shorter shelf life than store-bought dressings. This one will probably last a little bit longer than one week, but one week is what I would recommend.

  3. 5 stars
    This is my go-to vinaigrette recipe. I swap out the vinegar for whatever I have on hand. Also love using the immersion blender to mix, which makes it creamy with no extra ingredients. Thank you!