Greek Salad Dressing Recipe

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After years of buying store-bought dressings filled with preservatives, I decided to create my own collection of healthy salad dressings made with wholesome ingredients. It all started with the Japanese carrot ginger salad dressing, which became an instant family favorite.

Since then, I’ve been making other classics like this dairy-free thousand island dressing and vegan Italian dressing to pour over my salad recipes. I love knowing exactly what goes into our food, and by simply mixing a few pantry staples, I can make this fresh and tangy Greek salad dressing.

🥘 Ingredients

The best homemade Greek salad dressing is made with the following few ingredients:

Olive oil and vinegar: I always start with good quality olive oil and red wine vinegar for the base. They give the dressing the classic Greek flavor.

Lemon juice: A splash of fresh lemon juice brightens everything up. It makes the dressing taste so fresh.

Garlic: I like to mince the garlic really fine so it blends in well.

Greek oregano: This herb is a must for me. It gives the authentic Mediterranean taste you expect in a Greek salad.

Salt and black pepper: A pinch of each is all it takes to pull the flavors together.

🔪 How To Make

📖 Variations

I’ve made these variations many times, and I had to share them with you if you want to play with flavors. I highly recommend them.

Herby: I add about 1 tablespoon of chopped fresh basil or parsley to give the dressing a fresh, bright flavor.

Creamy: I stir in 2 tablespoons of plain dairy-free yogurt to make the dressing extra smooth and tangy. It’s perfect when I want something richer.

Spicy: I mix in ½ teaspoon of crushed red pepper flakes for a gentle heat that builds with every bite. My husband loves this version.

Citrusy: I swap half of the vinegar for 2 tablespoons of fresh orange juice, which adds a sweet and tangy twist. It pairs so well with salads that have fruit.

🍽 Serving Suggestions

Apart from salads, I have served this smooth authentic Greek dressing with veggies and as a dip for breadsticks or garlic bread. 

Salads: I love drizzling this Greek dressing over a refreshing cucumber tomato avocado salad. The lemon and garlic flavors perfectly complement cucumbers, tomatoes, and avocado. For dinner parties, I toss it with a simple spinach and arugula salad, which always gets rave reviews from guests. On our Greek family dinners, I serve it the authentic Greek way with a juicy colorful Greek salad topped with feta cheese and kalamata olives.

Other ideas: I even spoon it over salad bowls to brighten up the flavors. The Mediterranean flavors are perfect for beans, rice, and veggies in my favorite vegan taco salad bowl and vegetarian fajita bowl. I also use it as a marinade for grilled vegetables or as a dipping sauce for fresh crusty garlic bread. Whatever you decide to pour it over, the flavors of this dressing will brighten up your dish!

🧊 Storage Directions

Refrigeration: I keep the dressing in a sealed jar in the fridge for up to one week and give it a good shake before using.

Freezing: I do not freeze this dressing.

❓Recipe FAQs

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