4.67 from 9 votes

Greek Vinaigrette Dressing

Name: Dressing for Greek Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 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

Brittany MullinsUpdated Sep 10, 2026

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Servings: 4

5 mins

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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.

I love a good Greek salad, but the dressing at most restaurants has always felt just a little off to me. Too heavy on the oil, too sharp with the vinegar or so aggressively lemony that it overpowers everything else. So after ordering one too many disappointing versions, I set out to develop my own at home that I could get exactly right.

It took a handful of rounds to land on this specific ratio, and every ingredient earns its place. Red wine vinegar for that classic Greek tang, fresh lemon juice for a brighter citrus lift and Dijon mustard for depth. Using just one or two gives you something one-note, but combining all three creates that layered, restaurant-style flavor without any single element taking over.

I use this dressing on my Greek salad (obviously!), but honestly it’s so good on so much more. I love it drizzled over my Mediterranean quinoa bowl, added to my salmon and orzo skillet or used as a marinade for grilled chicken.

What Makes a Greek 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.

Why You’ll Love Greek Salad Dressing

Quick and easy: Just 5 minutes and a blender (or whisk) is all you need to have dressing ready for the week.
No mystery ingredients: Made with simple pantry staples you probably already have on hand. No additives, preservatives or seed oils like the store-bought stuff.
Tangy, bright and herby: A perfect mix of red wine vinegar, fresh lemon and dried oregano with just the right amount of garlicky kick. It’s the kind of dressing you’ll want to drizzle on everything.
So versatile: I use it as a marinade for chicken, drizzle it over roasted veggies, and toss it with grains like farro or orzo for an instant side dish.
Naturally gluten free, dairy free and vegan: Works for just about any diet!

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

Ingredients for Homemade Greek 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

How to Make Greek Salad Dressing

This dressing comes together in just a few easy steps.

Step 1: Add all the dressing ingredients except the olive oil to a blender (or to a jar if whisking by hand).

Step 2: Blend on low and slowly drizzle in the olive oil while it’s running. This is what helps the dressing emulsify so it stays smooth and doesn’t separate. If you’re whisking by hand, whisk constantly while you slowly stream in the olive oil.

Step 3: Taste and adjust. Want more tang? Add a splash more vinegar or lemon. Need more salt? Add a pinch.

Step 4: Pour into a jar or airtight container and use right away or store in the fridge.

Jar of greek salad dressing with a little whisk. Yellow napkin is beside the jar.

Homemade Greek Dressing Variations

The base recipe is delicious as-is, but here are a few fun ways to switch it up:

Make it creamy: Whisk in a tablespoon of plain Greek yogurt or a teaspoon of tahini for a creamier, more dippable version.
Add fresh herbs: Swap the dried oregano for fresh, or add chopped parsley, dill or basil for a brighter, more garden-fresh flavor.
Sweeten it up: A teaspoon of honey or maple syrup balances out the tang if you like a sweeter dressing.
Turn up the heat: Add a pinch of red pepper flakes for a subtle kick.
Make it extra zesty: Add a teaspoon of fresh lemon zest along with the juice for even more bright, lemony flavor.

How to Use Greek Salad 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.

Greek Salad Dressing Make Ahead and Storage

This dressing is perfect for making ahead. In fact, it actually tastes better after the flavors have had a chance to mingle for an hour or two! I love whipping up a batch on Sunday so I have dressing ready to drizzle on salads, bowls and roasted veggies all week.

To store: Transfer the dressing to an airtight container or jar with a lid and store in the fridge for up to 1 week.

A quick note: Olive oil solidifies a little when chilled, so the dressing may look thick when you pull it from the fridge. Just let it sit at room temperature for 15 to 20 minutes, then give it a good shake to bring everything back together. If it’s still really thick, run the jar under warm water for a minute.

Greek Dressing Recipe FAQs

What is Greek dressing made of?

Traditional Greek dressing is made of red wine vinegar, olive oil, lemon juice, garlic, Dijon mustard, dried oregano, salt and pepper. Some versions include a touch of sweetener like honey or maple syrup to balance the acidity, plus other Mediterranean herbs like thyme or basil. What sets Greek dressing apart from other vinaigrettes is the combination of red wine vinegar, lemon juice and oregano, which gives it that signature Mediterranean flavor.

How long does homemade Greek dressing last?

Homemade Greek dressing will keep in an airtight container (a mason jar works great!) in the fridge for up to 1 week. The garlic and lemon will actually mellow and blend together over time, so the flavor often gets even better on days 2 and 3. Just give the dressing a good shake or whisk before using since the oil and vinegar will separate as it sits.

What is the difference between Greek dressing and Italian dressing?

Greek and Italian dressing are both Mediterranean-inspired vinaigrettes, but they have a few key differences. Greek dressing is typically made with red wine vinegar, lemon juice, garlic, oregano and olive oil for a fresh, tangy flavor with distinct Mediterranean herbs. Italian dressing usually uses white wine vinegar or a mix of vinegars and includes a wider blend of herbs like basil, parsley, thyme and sometimes rosemary. Italian dressing can also be creamier when made with things like Parmesan cheese, while Greek dressing tends to be lighter and more vinegar-forward.

More Dressing Recipes to Try:

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4.67 from 9 votes

Dressing for Greek Salad

By: Brittany Mullins

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

Total Time: 5

Servings: 4

Ingredients

Instructions

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.

Nutrition

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

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4.67 from 9 votes (2 ratings without comment)