This homemade Greek salad dressing is quick, bright, and full of classic Mediterranean flavor. It combines simple pantry staples—extra-virgin olive oil, red wine vinegar, garlic, oregano, and Dijon—with an optional touch of sumac for a subtle, lemony brightness. Make a small batch for one salad or scale up for a gathering; it comes together in minutes and keeps well in the fridge.
Homemade Greek Dressing Recipe
There’s no need to buy bottled Greek dressing when a better, fresher version takes only minutes to make. This recipe delivers the tangy, garlicky oregano-forward profile you expect from a Greek dressing. The optional ingredient, ground sumac, adds a gentle lemon-like brightness without extra acidity, which is helpful if you prefer a vinegar-based dressing that isn’t overly sharp. Use a good-quality extra-virgin olive oil for the best flavor, and adjust salt and pepper to taste.
My Go-To Greek Salad Dressing
This is my everyday Greek dressing—simple, reliable, and easy to double or triple so a jar is always ready in the fridge. One batch is typically enough for two nights of side salads for a family of three to four. To prevent wilting, toss the greens with dressing just before serving.
When entertaining, I double the recipe and serve it alongside a large antipasto-style salad with cucumbers, tomatoes, chickpeas, feta, and olives. It’s especially good when you want a Greek-inspired spread because it complements mezze and grilled proteins without overpowering them.
Ingredients You’ll Need
These pantry-ready ingredients create a bright, balanced Greek dressing. Exact amounts are listed in the recipe card below.
- Extra-virgin olive oil: Use a flavorful, high-quality oil—it makes a big difference.
- Red wine vinegar: Provides the classic tang of Greek dressing.
- Garlic: Mince finely or grate on a microplane so it disperses evenly.
- Dried oregano: Key to the characteristic Greek flavor.
- Dijon mustard: Helps emulsify the dressing and adds depth.
- Ground sumac (optional): Adds gentle lemony brightness without extra acid.
- Kosher salt and freshly ground black pepper: Season to taste.
How to Make Greek Salad Dressing
This dressing requires just a few easy steps and only a few minutes.
- Combine the ingredients: Add all ingredients to a small jar or bowl.
- Whisk or shake: Whisk until the dressing is fully combined, or put the lid on the jar and shake vigorously until emulsified. Taste and adjust salt and pepper.
Favorite Ways to Use This Dressing
Beyond a classic Greek salad, this dressing is versatile. Use it to brighten grains, roast vegetables, or marinate proteins.
- Greek-style salad: Toss romaine or mixed greens with cucumbers, tomatoes, Kalamata olives, thinly sliced red onion, and crumbled feta. Dress just before serving to keep greens crisp.
- Marinade for chicken or shrimp: Use the dressing to marinate chicken breasts, thighs, or shrimp for 30 minutes to an hour before grilling or roasting.
- Roasted baby potatoes: Toss baby potatoes with dressing, roast until golden, and finish with a sprinkle of fresh oregano or parsley.
- Grain, bean, or pasta salads: Toss with cooked quinoa, farro, or pasta; mix into chickpea salads with cucumbers and tomatoes; or use to dress a Mediterranean-style grain bowl.
Storage Tips
Store the dressing in a sealed jar in the refrigerator for up to one week. The oil may firm slightly when chilled; bring to room temperature and shake well or whisk before using. Because garlic is present, use it within the week for best flavor and safety.
More Homemade Dressings You’ll Love
- Lemon Vinaigrette
- Basil Green Goddess
- Green Goddess Dressing
- Buttermilk Ranch Dressing
- Greek Yogurt Caesar Salad Dressing
Greek Salad Dressing
Ingredients
- 1/3 cup extra-virgin olive oil
- 4 tablespoons red wine vinegar
- 1 large garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground sumac (optional)
- 1/4 + 1/8 teaspoon kosher salt, or more to taste
- Freshly ground black pepper, to taste
Instructions
- Combine all ingredients in a small jar or bowl.
- Whisk vigorously until well combined, or secure the lid on the jar and shake until emulsified.
- Taste and adjust salt and pepper if needed. Makes about 1/2 cup.
Notes
This amount is enough for two nights of side salads for a family of three to four when used sparingly. Toss with salad greens right before serving to prevent wilting.
Nutrition (per serving)
Calories: 109 kcal • Fat: 12 g • Carbs: 0.3 g • Protein: 0.1 g • Sodium: 103 mg