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.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Greek Salad Dressing Recipe

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

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!
5 from 1 vote
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
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