This easy Greek salad dressing with olive oil, red wine vinegar, garlic, and dried herbs is one of my favorites to dress any salad and tastes so much better than store-bought.
Home cooks are too often conditioned to grabbing a bottle of store-bought dressing off the supermarket shelf. Where in reality, making a homemade vinaigrette truly couldn’t be easier, takes hardly any skill, and is more economical too.
This traditional Greek salad dressing is a multi-functioning super hero. It’s amazingly good on simple greens and sliced onions for an every day dinner salad. Or soaked into crisped veggies and tossed with feta in a Greek pasta salad. And it works wonders as a marinade for garbanzo beans, chicken, pork, or to drizzle on grilled vegetables or shrimp.
Honestly my husband’s favorite is simply drizzling it on slices of crisp cucumbers and I’m partial to marinating blocks of feta in it. Yum.
This is the salad dressing that’s about to become a secret weapon to always keep on hand.
What Goes Into Greek Salad Dressing
This salad dressing is one you’ll find yourself making time and again and is made with ingredients you should always have stocked in your pantry.
Because there are so few ingredients in this recipe be sure to use the best quality you can afford since there’s nothing to mask the taste of each one.
- Olive oil: Don’t skimp when it comes to choosing your olive oil. Choose a high quality oil. Extra virgin olive oil is the usual choice. This article explains more, and their number one pick is the favorite of Bon Appétit editors too.
- Red wine vinegar: Choose a bottle without sediment at the bottom. Vinegars range in their acidity.
- Dried herbs: Dried oregano, thyme and dried mustard rein in their Greek godliness here. Kosher salt and freshly ground black pepper round out the rest.
- Garlic: I use fresh garlic that’s pressed or minced, but if you don’t have a clove on hand, use 1 teaspoon garlic powder instead.
- Sugar—optional: If your dressing tastes too pungent, add a pinch or two of sugar to mellow out the vinegar-ness.
see more: 50 Favorite Mediterranean Diet Recipes
To make the dressing, whisk the ingredients in a small bowl or shake well in a small mason or jelly jar. Use it immediately or store in the fridge.
Homemade greek salad dressing will last in the fridge for at least 2 weeks so when I make it, I usually double it so I can use for my lunchtime salads, or to drizzle on Italian sandwiches. Or soooo much more.
Recipes With Greek Salad Dressing
- Greek Chicken Gyro Salad
- Greek Salad With Avocado
- Greek Pasta Salad With Cucumbers And Artichoke Hearts
- Greek-Style Panzanella Bread Salad Recipe
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Greek Salad Dressing
Make a double batch of this dressing to have on hand for salads all week long.
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 small clove garlic pressed or minced
- 1 teaspoon dry mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt and freshly ground black pepper
Combine the olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano and salt and pepper in a small bowl or jar and whisk or shake the dressing well. Use the dressing for salads, roasted vegetables, or as a marinade for chicken.
This dressing will last for at least 2 weeks in the refrigerator.
More Recipes to Serve with Greek Salad
- Easy Chicken Gyros With Tzatziki Sauce
- Greek Turkey Burgers With Tzatziki Sauce
- Easy Greek Chicken Kebabs
- Grilled Lemon Chicken Skewers
- Mediterranean Chicken Quinoa Bowl With Broccoli And Tomato
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