Greek Salad Dressing

5 from 4 votes

This Greek Salad Dressing is a bold, herb-forward vinaigrette made with extra-virgin olive oil, red wine vinegar, Dijon mustard, and classic Mediterranean spices. Inspired by authentic Greek salads in Greece and Crete, it’s a simple, restaurant-worthy dressing that comes together in minutes and elevates any fresh salad.

Prep Time5

Total Time5

Course: Marinade, Salad Dressing, Sauce

Cuisine: American, Greek, Mediterranean

Servings:

Calories: 196kcal

Author: Ebony Robinson

Ingredients

6 oz Extra Virgin Olive Oil use a good quality EVOO
1 oz Red Wine Vinegar
1 oz Balsamic Vinegar
½ tsp Garlic Powder
½ tsp Onion Powder
1 tsp Dried Oregano
1 tsp Dried Basil
2 tsp Ground Black Pepper
2 tsp Salt
2 tsp Dijon Mustard

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Instructions

In a glass mason jar or small bowl, combine olive oil, red wine vinegar, balsamic vinegar, Dijon mustard, and all seasonings.
Secure the jar with a tight-fitting lid and shake vigorously until fully combined and emulsified. If using a bowl, whisk until smooth. Taste and adjust salt or vinegar if needed. Pour over your favorite fresh salad and enjoy!

Notes

Recipe Notes

Use good quality extra-virgin olive oil. Since olive oil is the base of this dressing, the flavor truly matters. A smooth, peppery oil will give you the most authentic Greek salad dressing flavor.
Shake before each use. Natural separation is normal. Simply shake in a mason jar with a tight-fitting lid to re-emulsify.
Oil may solidify in the refrigerator. This is completely normal. Let the dressing sit at room temperature for 10-15 minutes and shake well before serving.
If using fresh garlic or lemon juice, store for 7-10 days max. The dried-spice version lasts 3-4 weeks.
Want a creamy variation? Add 1-2 tablespoons Greek yogurt for a homemade creamy Greek salad dressing.
Flavor deepens over time. This dressing tastes even better after a few hours once the dried oregano and basil hydrate.

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