Give your salad an upgrade with the easiest Greek salad dressing recipe! This light and tasty vinaigrette will instantly elevate your salads and so much more.
Whip it up in your food processor or blender, and you’ll never go back to store bought dressing again.
Add it to simple mixed greens, wraps, as a marinade for meats, and anywhere else you can imagine!
There’s just something so vibrant about the tart, sunshine-packed flavors of the Mediterranean. That’s what this Greek salad dressing captures!
It’s not only delicious, it’s healthy, too! So many store bought dressings are packed with sodium and unknown ingredients – and it’s so easy to make your own.
In fact, I’ve got a complete homemade vinaigrette dressing guide you’re going to love! There’s a flavor for everyone, and you’re going to want to pin it and save it for later.
Today, we’re making this Greek salad dressing so you can add it to salads, wraps, pasta dishes, grilled meats, and more. I know you’re going to love it as much as we do!
Why You’ll Love this Greek Salad Dressing
- Low in calories – just 121 per serving, yet packed with flavor!
- Lasts a week in the fridge.
- Whip it together in just minutes.
- This vinaigrette can be used for so much more than salads!
Shopping List
- Olive Oil
- Red Wine Vinegar
- Oregano
- Sea Salt and Fresh Cracked Pepper
Ingredients and Substitutions
- Olive Oil – Extra virgin olive oil is great for this recipe, but you can use your favorite type of oil.
- Red Wine Vinegar – You can substitute with white wine vinegar or balsamic vinegar.
- Add a squeeze of fresh lemon juice for another layer of flavor.
- If you want a little kick, just add a hint of red pepper!
- To add a creamy touch, just blend this vinaigrette a little plain Greek yogurt or sour cream. Now you’ve got a creamy Greek dressing!
- You can also sub fresh oregano for the dried, or use my Italian Seasoning blend for a fun variation.
- Add 1/2 a teaspoon of dijon mustard or garlic paste for more depth.
Tools to Use
- Food Processor
- Measuring Cups + Measuring Spoons
- Salad Dressing Dispenser
- Or, try this one, as it’s another favorite of ours! Salad Dressing Dispenser
Tips
- Don’t dress your salad until just before serving. If you add it too far ahead of time, the greens wilt and go soggy.
- While it’s refrigerated, oil and vinegar in homemade vinaigrette recipes will separate into two layers. Shake it up well!
- Quality olive oil and vinegar are key to a great homemade vinaigrette – the minimal ingredients in this recipe will really allow them to shine!
Shortcuts
- No need to pre-chop any ingredients- just throw them in the food processor and let it do all the work!
- You can also make this dressing ahead of time and save yourself at crunch time.
Frequently Asked Questions
Yes! Greek dressing uses olive oil, which is considered a heart healthy addition to most diets. It’s low calorie and low carb, too!
If you want a thicker, creamier Greek salad dressing, add a little sour cream or Greek yogurt. You can also increase the olive oil as a thickening agent.
Serving Suggestions
This Greek dressing is delicious in its simplest format, but it’s wonderful in so many other ways!
- Toss into mixed greens
- Add to wraps
- Marinate your Baked Chicken
- Make a Greek Pasta Salad
How to Store
- Room temperature – While some vinaigrette dressings store well on your kitchen counter, this one is not shelf stable. Don’t leave it out for more than 2-3 hours.
- Refrigerate – This fresh dressing will store in the refrigerator for up to a week. Use a container with a tight seal to seal in fresh flavor!
- Freeze – It is possible to safely freeze vinaigrette dressings, though the resulting flavor and texture will change. If you’re freezing vinaigrette be sure to use an airtight container and leave some room at the top to allow for expansion. Don’t store in the freezer for more than six months.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
- Vegan
More Salad Dressings
Greek Salad Dressing
Ingredients
- ½ Cup Extra Virgin Olive Oil
- ¼ Cup Red Wine Vinegar
- ½ Teaspoon Oregano Dried
- ½ Teaspoon Sea Salt
- ½ Teaspoon Fresh Cracked Black Pepper
Instructions
- In a food processor, blender, or jar combine all ingredients.
- Blend, shake, pulse or whisk ingredients together well.
Julie’s Tips
Variations
- Add a squeeze of fresh lemon juice for another layer of flavor.
- If you want a little kick, just add a hint of red pepper!
- To add a creamy touch, just blend this vinaigrette a little plain Greek yogurt or sour cream. Now you’ve got a creamy Greek dressing!
- You can also sub fresh oregano for the dried, or use my Italian Seasoning blend for a fun variation.
- Add 1/2 a teaspoon of dijon mustard or garlic paste for more depth.
To Store
- This fresh dressing will store in the refrigerator for up to a week. Use a container with a tight seal to seal in fresh flavor!
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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How to Make
- In a food processor, blender, or jar combine ingredients.
- Blend, shake, pulse or whisk ingredients together well.
