Greek Dressing Recipe
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My homemade Greek dressing is a light and tangy vinaigrette made with red wine vinegar, fresh lemon juice, and oregano. I have it ready in 5 minutes and it is perfect for salads, grilled meats, and marinades.
It is pretty much a law that if you go to a Greek restaurant, you have to order the Horiatiki Salata, and the dressing is what elevates it. That is exactly what inspired me to make this Greek dressing recipe from scratch, along with many of my other homemade dressings like my Italian dressing and balsamic vinaigrette.
Greek Dressing
Greek dressing is a simple emulsified vinaigrette made with red wine vinegar, lemon juice, olive oil, garlic, and oregano. It has been a staple in Greek kitchens for generations and is used on everything from salads to grilled meats.
After I made my dressings video, I had a lot of requests for a Greek vinaigrette, so here it is. This one is all about simplicity and fresh ingredients. I know I will take some heat for this, but I add a little sugar to neutralize some of the acid in the vinaigrette. I really like how it rounds out the flavor and makes it more balanced. You can also stir in some crumbled feta cheese for extra richness, or keep it classic with just the vinaigrette.
Either way, my recipe comes together in five minutes and you can customize it however you like. Just follow my steps below and you will have a dressing that is better than anything from the store.
Ingredients and Substitutions
While there are some small nuances depending on where in Greece you are eating, here are the typical ingredients you will find in a classic Greek dressing and what I use in mine.
- Red Wine Vinegar – A strong red wine vinegar is preferred for the best tang. White wine vinegar will also work.
- Lemon – The juice of one fresh lemon adds brightness.
- Extra Virgin Olive Oil – Find a good imported dark extra virgin olive oil. This is the base of the dressing and the quality matters.
- Garlic – I use one finely minced fresh garlic clove. Adjust to your taste if you want more or less.
- Dijon Mustard – This helps the vinaigrette emulsify and stay together. You can substitute with whole grain mustard or dry mustard.
- Oregano – Dry oregano is traditional. You can also use fresh chopped oregano, just cut the amount in half.
- Sugar – I add a little sugar to break up some of the acidity. This is optional but I recommend it.
How to Make Greek Salad Dressing
Combine the base: I add the red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, sugar, salt, and pepper to a medium sized bowl.
Emulsify the oil: I slowly drizzle in the olive oil while vigorously and continuously whisking until the dressing has come together and is emulsified.
Store and serve: I like to keep it in a mason jar with the lid and give it a little shake before putting it on the table. The dressing may separate slightly, so a quick whisk or shake before serving brings it right back together.
chef tip + notes
One of the first things I learned in culinary school was how to properly emulsify a vinaigrette, and it is a technique I still use every single time. It’s all about patience. I slowly drizzle in the olive oil while whisking continuously until the dressing comes together thick and creamy. If you rush it and pour the oil in too fast, the emulsion will break and all you will taste is oil.
- Add feta cheese: I like to stir in a 1/4 cup of crumbled feta cheese for extra creaminess and a salty finish. It makes it taste like something you would get at a Greek restaurant.
- Room temperature ingredients: I always make sure my ingredients are at room temperature before whisking. Cold oil emulsifies slower and can make the process more difficult.
- Adjust the tang: If you prefer a more vinegary dressing like my Italian side of the family makes, I recommend scaling back on the olive oil by 1/4cup.
- Double the batch: I always make a double batch because this dressing goes fast in my house. It keeps well and tastes even better the next day once the flavors have had time to marry.
- Use as a marinade: I pour this dressing over chicken or lamb and let it sit for at least 30 minutes before grilling. The acid from the vinegar and lemon juice tenderizes the meat while adding incredible flavor.
Serving Suggestions
Every summer my wife and I host a big backyard cookout, and this Greek dressing is always on the menu. I love tossing it with a traditional Greek salad and setting it out next to a platter of Greek chicken souvlaki. My daughter loves it spooned over a cucumber salad, and honestly I cannot blame her because it is that good.
I also recommend laying out a full Greek spread with homemade pita bread and homemade hummus and letting everyone build their own plate. It also works great as a quick marinade for my Greek chicken marinade. Trust me, once you have this dressing in the fridge, you will find a reason to put it on everything.
Make-Ahead and Storage
Make-Ahead: I make this Greek dressing up to 3 days ahead of time. Just give it a good shake or whisk before serving.
How to Store: Cover and keep at room temperature for up to 5 days. Cover and keep in the refrigerator for up to 10 days.
More Easy Dressing Recipes
Greek Dressing Recipe
Ingredients
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 1 finely minced garlic clove
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons dry oregano
- 1 1/2 teaspoons sugar
- ¾ cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Add the red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, sugar, salt, and pepper to a medium size bowl.
- Slowly drizzle in the olive oil while vigorously and continuously whisking until the dressing has come together and is emulsified.
- Serve or cover and refrigerator until ready to serve.
Yummy! Just made this for the third time this summer!
Just made this for a marinade for some chicken! Delicious!
excellent!
Nice take on a beloved staple.
many thanks
Chef Billy Parisi, I decided to save only recipes 💜 which I truly love. But guess what? No matter what I make, I love it! So I keep saving and saving. This coming from a chef of 40 years! I am very skeptical of a lot of recipes, but in your case I want to say: you are the best and very professional. Thank you! Love to watch your videos with my daughter, she cooks a lot of your dishes too. Be well with your beautiful family!
Many Thanks!
Love this dressing
it’s a good one.
Another dumb question! Can a red wine be used instead of red wine vinegar? I don’t usually venture away from southern cooking.
no
This may be a dumb question! why do we have to refrigerate dressings if all the ingredients weren’t in fridge before?
dry ingredients were dry until mixed with wet ingredients which can cause them to mold.
My new best dressing!
so good!!
My go-to dressing!! I always double the recipe so I know there is some in my refrigerator.
I put the ingredients into my WW app and it’s 2pts per serving.
Perfect!
Billy, I use a lot of evoo but making a salad dressing that will be refrigerated is an issue because it solidifies when putting it in the fridge. How can this be prevented?
Judy Schell
Pull it out about 30-45 minutes before using and it will de-solidfy.
I hope this isn’t sacrilege, but I microwave on high for 5 seconds. It just starts melting the olive oil & doesn’t overheat the dressing.