This healthy homemade Greek dressing is a must-have pantry staple 👇👇
Recipe Overview
This healthy homemade recipe comes together in 5 minutes with simple pantry staples—and makes every salad taste restaurant-worthy.
- Perfect for easy weeknight recipes and meal prep
- Doubles as a marinade or drizzle for roasted veggies
- No preservatives—just bold, fresh flavor
- Kid-approved and totally family friendly
Recipe Ingredients
- ⅔ cup extra virgin olive oil
- ¼ cup red wine vinegar – or use apple cider or white wine vinegar
- ½ Tbsp Dijon mustard – helps the dressing emulsify
- 1 garlic clove, minced – or sub ¼ tsp garlic powder
- 2 tsp lemon juice – fresh or bottled both work
- 1 tsp dried oregano
- ½ tsp dried basil – optional, adds a slightly sweet herb note
- ½ tsp salt
- ¼ tsp black pepper
How to Make Greek Salad Dressing 👇👇
This is one of those budget friendly recipes you can whip up anytime using basic ingredients already in your kitchen.
STEP 1: Combine Ingredients
Add ⅔ cup extra virgin olive oil, ¼ cup red wine vinegar, ½ Tbsp Dijon mustard, 1 minced garlic clove, 2 tsp lemon juice, 1 tsp dried oregano, ½ tsp dried basil, ½ tsp salt, and ¼ tsp black pepper to a bowl or mason jar.
Step 2: Mix or Shake
Whisk well or seal the jar and shake until fully combined and slightly creamy.
Step 3: Taste and Adjust
Taste the dressing. Add extra lemon juice if you like it brighter or ½ tsp maple syrup if you want it a bit sweeter.
Step 4: Store
Pour into an airtight container like a mason jar. Store in the fridge for up to 1 week. Shake before each use.
Recipe Tips
- Use good quality olive oil for the best flavor
- Let it sit for 5–10 minutes to allow the flavors to blend
- Add a spoonful of Greek yogurt for a creamier texture
- Store in a mason jar for easy meal prep access
Mistakes to Avoid
- Skipping the mustard—this helps the dressing stay blended
- Overpowering with too much lemon
- Using bitter or old garlic
- Not tasting before storing—adjust salt or acid to your liking
Variations & Substitutions
- Add fresh herbs like parsley or dill
- Swap in balsamic vinegar for a deeper, sweeter flavor
- Add a pinch of red pepper flakes for heat
- Stir in 2 Tbsp of Greek yogurt for a creamy dressing
How to Store Leftovers
- Store in an airtight mason jar in the fridge for up to 1 week
- Shake well before using
- For longer storage, freeze in an ice cube tray, then transfer cubes to a freezer bag
- Great for quick grabs during busy weeknight dinners
What to Serve With This Dressing
This dressing goes way beyond just salad—try it with these quick dinner ideas:
- SALADS - Make a simple Greek salad or using fresh tomatoes, crispy cucumbers, briny kalamata olives, sliced red onion and feta cheese. Or use it in this Greek cucumber salad. It's also delicious on a simple green salad or in meal prepped mason jar salads.
- PASTA SALAD - Drizzle it onto our Greek pasta salad recipe.
- MARINADE - Use it as a chicken marinade or salmon marinade.
- ROASTED VEGGIES - Toss with chopped carrots, broccoli, cauliflower or potatoes and bake until crispy to create roasted veggies.
FAQs
Yes—use ¼ tsp garlic powder if that’s what you have on hand.
Try apple cider vinegar or white wine vinegar.
Up to 1 week in the fridge. Just give it a good shake before using.
Yes! This dressing is perfect for meal prep salads and lasts all week.
Greek Salad Dressing Recipe
Ingredients
- ⅔ cups extra virgin olive oil
- ¼ cup red wine vinegar
- ½ Tbsp dijon mustard
- 1 minced garlic clove
- 2 tsp lemon juice
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Add all ingredients to a bowl or mason jar.
- Whisk or shake until fully emulsified.
- Taste and adjust seasonings.
- Store in an airtight container in the fridge for up to 1 week.
Recipe Notes:
- Use fresh garlic for the best flavor—avoid old or bitter cloves.
- Store in an airtight jar (like a mason jar) in the fridge for up to 1 week.
- Shake well before using—the oil and vinegar will naturally separate.
- Add a spoonful of Greek yogurt for a creamy version.
- You can freeze leftovers in an ice cube tray for up to 3 months—thaw in the fridge overnight.
- Taste and adjust: add more lemon juice for tang, or a touch of honey/maple syrup for sweetness.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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