Greek Salad Dressing

This post may contain affiliate links. For more information, please see our affiliate policy.

This Greek Salad dressing is easy and delicious and made from just a handful of common pantry ingredients. Eating more salad just got easier!

A bowl of Greek Salad Dressing.

Recipe ingredients

Greek salad dressing ingredients labeled in bowls.

Ingredient notes

  • Dijon mustard: Sometimes I use up to 1 tablespoon Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
  • Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
  • Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).

Instructions

  • In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
Chickpea salad on a black and white serving platter.

Recipe tips and variations

  • Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
  • Storage: Store covered in the refrigerator and use within 4 days.
  • Make the dressing your own: Try adding a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

Favorite salads for Greek dressing

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
A bowl of Greek Salad Dressing.

Greek Salad Dressing

This Greek Salad dressing is easy and delicious and made from just a handful of common pantry ingredients. Eating more salad just got easier!
Author: Meggan Hill
5 from 2 votes
Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Servings 6 servings (2 tbsp each)
Course Pantry
Cuisine American, Greek
Calories 163

Ingredients 

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 teaspoon Dijon Mustard (see note 1)
  • 1 teaspoon dried oregano (see note 2)
  • Salt and freshly ground black pepper (see note 3)

Instructions 

  • In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).

Notes

  1. Dijon mustard: Sometimes I use up to 1 tablespoon Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
  2. Oregano: Or substitute Italian seasoning or your favorite minced fresh herbs (such as basil, chives, and parsley).
  3. Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again. Once I figure out the salt, I generally add 50% of that amount of freshly ground black pepper (that’s a ratio I learned in culinary school and I like it).
  4. Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
  5. Storage: Store covered in the refrigerator and use within 4 days.
  6. Make the dressing your own: Try adding a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

Nutrition

Serving: 2tbspCalories: 163kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 1mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 5mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I love Greek Salad. Been eating them for years, testing and trying different riffs on the same dish. The simplicity and taste of this dressing can’t be beat.5 stars