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
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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.
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
Nutrition info is auto-calculated and meant to be an approximation only.
Theresa Butler says
5/3/26 made this dressing and it is perfect. Light with great flavors!!!! My family loved it!!!!! Made strip steak, fillets and dry rub ribs. My family requested the famous corn casserole with it. Happy Sunday Funday🤗💗🌺TLB