Easy Traditional Greek Salad Dressing Recipe
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This tangy, easy-to-make Homemade Greek Salad Dressing has the perfect flavor balance to compliment a traditional Greek salad of tomatoes, cucumbers, red onions, kalamata olives, and Feta cheese.
Why You’ll Love This Greek Salad Dressing Recipe
In the last few years, I’ve started making most of our salad dressings from scratch. That may seem like a lot of trouble, but once I started experimenting with making dressings at home, I was hooked.
The ingredients are fresher, I can make just the amount we need, and it only takes a few minutes.
Ingredient Notes
- Olive oil | It’s key to use extra virgin olive oil – Don’t use light olive oil for salad dressings or vinaigrettes because you want the entire depth of flavor to shine through.
- Red wine vinegar | Red wine vinegar adds acidity and flavor. If you’re in a pinch, you can substitute white wine vinegar instead.
- Garlic | Your fresh garlic cloves should be minced so that it mixes well in the dressing.
- Lemon juice | Fresh lemon juice also adds acidity while brightening up the overall taste.
- Dijon mustard | I like to use stone-ground Dijon mustard for flavor and to stabilize the dressing so that it doesn’t separate after being emulsified. Regular Dijon mustard will also make a flavorful dressing.
- Herbs | Use fresh or dried herbs, depending on what you like or what you have in the kitchen. You need fresh or dried oregano and fresh or dried basil.
- Salt and pepper | Balance the dressing with freshly ground black pepper and kosher salt.
- Cheese | Feta cheese crumbles are optional, but I love how they add flavor and give this dressing a creamier texture.
- Balsamic vinegar | Balsamic vinegar is also optional. To add sweetness to the dressing, you just need a tablespoon or two of good-quality aged balsamic.
How to Make Homemade Greek Salad Dressing
Whip it up in just 5 minutes with a good quality extra-virgin olive oil, then serve this versatile dressing over a green salad or pasta salad, or even basted on grilled chicken or fish.
STEP 1 | Blend dressing ingredients
Grab your food processor or blender and toss in olive oil, red wine vinegar, minced garlic, lemon juice, Dijon mustard, and your favorite dried spices.
Blend for about a minute until everything’s nicely mixed, creamy, and well emulsified.
STEP 2 | Add the cheese, mix, and enjoy!
Next up, throw in the Feta cheese and a splash of balsamic vinegar if you’re feeling fancy. Blend again for about 30 seconds until it’s all smooth and creamy.
That’s it! Serve it up right away and enjoy.
Tips from the Home Chef’s Kitchen
Variations and Substitutions
- Fresh or Dried Herbs. I typically use dried oregano and basil but feel free to swap in fresh herbs if you have them. Double the amount if you’re using fresh oregano and finely mince it, and double the amount of fresh basil if substituting. It’s all about experimenting with flavors, so go ahead and customize it to your taste!
- Balance the flavors. Taste as you go and adjust the seasoning if needed. Sometimes, a pinch of salt or a bit more lemon juice can make all the difference.
- Spice it up. Add a pinch of red pepper flakes for a spicy kick.
- Citrus twist. Replace lemon juice with lime or orange juice for a different citrusy flavor.
- Creamy option. Mix in a tablespoon of Greek yogurt or sour cream for a richer dressing.
- Nutty addition. Stir in a tablespoon of tahini or finely chopped nuts for a nutty undertone.
- Honey sweetness. Drizzle in a teaspoon of honey for a touch of sweetness.
Storage Tips
- Any leftover dressing can be stored in the refrigerator in an airtight container, like a mason jar, for up to 10 days. If refrigerated, allow it to come to room temperature and give it a good shake before serving.
- Keep in mind that if you do not add the Feta cheese to the dressing, it may be stored at room temperature for up to a week.
Frequently Asked Questions
A traditional Greek salad, also known as Horiatiki, is a mix of cucumbers, tomatoes, onions, Kalamata olives, green pepper, and Feta cheese, without lettuce. It also has a traditional Greek salad dressing made from olive oil, vinegar, and fresh lemon juice. Many American restaurants build their Greek salads on a bed of mixed greens or chopped romaine lettuce.
There are a lot of varieties of both Greek and Italian dressings, but the main difference seems to be that Italian dressing has onion, bell peppers, and Parmesan cheese (instead of Feta) added. Many Greek dressing recipes do not include Feta cheese, but I like its added flavor and creaminess.
You mix olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Then, slowly add vinegar while stirring like crazy until it’s all mixed up. Keep it in a sealed container at room temperature, then drizzle it over your salad when ready to dig in!
Vinaigrette is basically the easiest salad dressing you can make. It’s just a mix of vegetable oil (usually olive oil) with something acidic like vinegar or lemon juice, plus seasonings and maybe a few extra flavors.
Looking for More Homemade Salad Dressings?
Try more of my homemade dressings, like Ranch, which also doubles as a seasoning blend, my better-than-Trader-Joe’s Lemon Basil Vinaigrette Recipe, and this sweet and tangy Poppy Seed Dressing. Plus, there are so many more!
How to Serve Your Homemade Greek Salad Dressing
Try this Greek vinaigrette on any leafy and fresh salad, like this Citrus Grilled Shrimp Salad. Or, use it in Healthy Greek Coleslaw or my Greek Heirloom Tomato Salad for a delicious lunch.
It’s also perfect for a classic salad with your favorite lettuce or green and fresh veggies, like crisp cucumbers, green bell pepper, red onion, and fresh tomatoes. Once you try making this dressing at home, you may never buy the bottled kind again!
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Homemade Greek Salad Dressing
Ingredients
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar
- 1 clove garlic minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano or 2 teaspoons fresh
- 1 teaspoon dried basil or 2 teaspoons fresh
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ¼ cup feta cheese crumbled (optional)
- ¼ cup balsamic vinegar optional
Instructions
- To the bowl of a food processor or blender, add the olive oil, red wine vinegar, minced garlic clove, lemon juice, Dijon mustard, and dried spices. Blend for about a minute until the mixture is emulsified.
- Add the Feta cheese and balsamic vinegar, if using, and blend another 30 seconds until creamy. Serve immediately.
Notes
- If the dressing is too thick, add a bit more olive oil or a splash of water to thin it out.
- Store Greek dressing in the refrigerator for up to 10 days. If refrigerated, allow to come to room temperature before serving.
- If you DO NOT add the Feta cheese to the dressing, it may be stored at room temperature for up to a week.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
