Greek Salad Dressing
Updated Aug 16, 2026
Homemade Greek salad dressing made with red wine vinegar, olive oil, oregano, and garlic. A quick, tangy dressing for salads, veggies, or marinating.
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I think bottled salad dressing is one of the easiest things to stop buying, and this Greek salad dressing is one of my favs to make at home. It takes about two minutes, it’s just pantry stuff shaken together in a jar, and it tastes fresher than anything that’s been sitting on a shelf. I like mine on the tangy side, so this one leans into the red wine vinegar, which I know isn’t for everyone, but to me, a Greek dressing should have a real bite to it, not be soft and oily.
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RECIPE TESTING NOTES
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Greek salad dressing recipe.
The balance of this Greek dressing took some settling on. This one is deliberately vinegar-forward, since I like that tang, but the ratio matters, and early versions where I went too heavy on the vinegar were just sharp and mouth-puckering. The amount here keeps it bright without being harsh, and if you like yours mellower, an extra drizzle of olive oil softens it right up.
One thing worth knowing is that a homemade dressing like this always separates as it sits, and that’s totally normal, not a sign anything went wrong. I just give the jar a good shake right before I use it, and it comes back together. I also think it tastes better after resting a bit, since the garlic powder and oregano have time to soften into the vinegar instead of tasting raw. Seriously soo good.
Greek Salad Dressing Ingredients
- Red wine vinegar: This is the main vinegar in my Greek salad dressing, and since there’s a good amount of it, I recommend using one you really like the taste of. You could also try it with white wine vinegar or apple cider vinegar.
- Dijon mustard: Just 1 teaspoon helps the vinegar and olive oil emulsify instead of immediately separating. Yellow mustard has a different flavor, so I prefer sticking with Dijon here.
- Olive oil: I like extra virgin olive oil for homemade dressings. You’ll really taste the olive oil, so use a high-quality one you like the flavor of. You can use avocado oil if that’s what you have, but I wouldn’t use vegetable oil here.
- Seasonings: Dried oregano, garlic powder, salt, and black pepper.
How to Make Greek Salad Dressing
The photos below show how I mix and emulsify the dressing. You can see the exact measurements and complete instructions in the recipe card below, or jump straight to the → Greek Salad Dressing Recipe
1. Combine the vinegar and seasonings
Add the red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper to a small bowl and whisk until everything is well combined.
2. Emulsify the Greek salad dressing
Pour in the olive oil in a thin, steady stream while whisking continuously. Adding it slowly while whisking helps it blend with the vinegar instead of sitting in a separate layer on top. Keep whisking until the oil and vinegar come together and the dressing looks evenly blended.
Full Greek Salad Dressing Recipe
Greek Salad Dressing Recipe
Ingredients
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup olive oil
Instructions
- In a small bowl or jar with a lid, combine the red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper. Whisk or shake until the ingredients are well combined.
- Gradually add the olive oil in a thin stream while whisking continuously, or add it to the jar and shake vigorously until emulsified. Makes about ⅔ cup of dressing.
- Taste and adjust seasoning if necessary. Use it with your favorite salads.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Fresh herbs: Add 1 tablespoon of minced parsley, dill, chives, or oregano for a more vibrant taste.
- Honey or maple syrup: If you like a more balanced dressing, ½ teaspoon of honey or maple syrup helps mellow out the acidity.
- Feta cheese: For a creamy, tangy twist, blend in 1–2 tablespoons of crumbled feta.
- Greek yogurt: Stir in 2 tablespoons Greek yogurt for a thicker, creamier dressing.
Recipe Tips
- Make it in a jar. I can add everything to a jar with a tight-fitting lid and shake it vigorously until emulsified. It also means I can store the dressing in the same container.
- Let it sit. If you have time, let the dressing sit for 10–15 minutes before using it. This helps the flavors meld together, especially if you’re using fresh garlic or herbs.
- Taste before serving. This dressing is intentionally vinegar-forward, so I always taste it once it’s mixed. If it’s too sharp for my liking, I whisk in a little more olive oil.
Serving Ideas
- In salads: This dressing is so good in my classic Greek salad, simple green salad, or mixed greens salad.
- In pasta salads: This salad dressing also adds so much flavor to pasta salads. Try it with my Greek pasta salad, Greek orzo salad, or Mediterranean pasta salad.
- As a marinade: You can also use this dressing as a marinade for meat, seafood, or veggies. I often do this in the summer with grilled chicken tenders, grilled salmon, and grilled vegetables!
Troubleshooting
Oil and vinegar naturally separate over time, so some separation is normal. If it separates right after I make it, I whisk it vigorously again or shake it in a tightly sealed jar until it comes back together. Adding the olive oil slowly while whisking also helps create a stronger emulsion from the start.
This recipe has a vinegar-forward ratio, so it has a noticeable tang. If it tastes sharper than I want, I whisk in additional olive oil, 1 tablespoon at a time, until the balance tastes right.
Olive oil can partially solidify when it gets cold, which changes the appearance and texture of the dressing. I let it sit at room temperature briefly, then shake or whisk it again before serving.
Comments
Turned out awesome for me. I added just a tad of garlic 🌻🌻🌻❤️❤️
Yay, so glad you liked it!! Thanks, Ellen!