Greek Salad Dressing is perfect any time you need an all-purpose dressing, glaze, or marinade. Of course, it’s great drizzled over any salad and especially a salad full of juicy ripe tomatoes and cucumbers!
With just a few ingredients, a twist of lemon and a dash of olive oil, it will be on your rotation of condiments year-round!
How To Make Greek Salad Dressing
The best Greek salad dressing is made with simple ingredients you likely have on hand. Use fresh herbs and spices if you have them and lots of feta cheese!
- Pulse all of the ingredients (except olive oil) together in a blender.
- Slowly add in the olive oil so it is completely emulsified in the vinegar mixture.
Perfect for topping a classic greek salad or marinating chicken souvlaki!
How to Store Greek Salad Dressing
Just like any other dressing that has been opened! Keep it tightly sealed in a cruet or an old salad dressing bottle and refrigerate until you are ready to use it again.
Since homemade dressing doesn’t have any preservatives in it, use it up within a month. This won’t be hard since there are so many great ways to use Greek salad dressing!
Other Delicious Uses For Greek Salad Dressing
The great thing about this dressing is that it serves so many amazing purposes!
- It is a super easy topper on a cold pasta salad!
- It makes an excellent marinade for beef, pork, chicken, and seafood.
- Try as a tangy dipping sauce on a veggie platter or for a creamy dip, add about 1/2 a cup to sour cream to 3 tablespoons of dressing.
- Or even toss with whipped mashed potatoes.
Did you know you can even toss it with popcorn? Sprinkle a little parmesan on top for a gourmet treat! Drizzle Greek dressing over roasted or sautéed veggies like these grilled brussels sprouts.
Homemade Salad Dressings
- Sesame Ginger Dressing
- Quick Lemon Vinaigrette
- Balsamic Vinaigrette
- Honey Mustard Dressing
- Italian Dressing
Greek Salad Dressing
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice fresh
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅔ cup olive oil
- ½ ounce feta cheese optional
- black pepper to taste
- Combine all ingredients except olive oil.
- In a blender or with a hand mixer, mix on low speed while slowly drizzling oil in.
- Once oil is mixed in, add feta and blend until mixed in. Refrigerate at least 30 minutes before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
Before I make this i want to verify there is no mayo used?
There is no mayonnaise, it is a vinaigrette. Enjoy!
So yummy! REALLY ENJOYED this dressing. Going onto the staples list.
This is my go to dressing recipe. I’ve been making it every one to two weeks for about a year now and use it for salads for work lunch throughout the week. Pairs so well with my salad of spinach, feta, cucumbers, tomatoes, olives and red onion. It has a great fresh taste and is very balanced. Has been well received at parties too when I bring a chop salad and this dressing. This one got me hooked on Spend with Pennies recipes.
Delicious! Followed the recipe with feta except I used Greek Salad Spices from the Greek market. Best recipe!
This dressing recipe is different from the one that is given with the Greek salad recipe. Why is that?
I’ve never made Greek salad before and I really want to use the dressing that is the best. Given the comments, I’ll try this one first. Thanks for the variations!!
Both dressings are delicious just different variations of a Greek dressing! Let us know what you think of this one :)
Made this earlier and omg, I thought my previous Greek salad dressing was good, but this one is really really good!
So glad to hear that Snowbell!
Holly….love your recipes. This is delicious and I, too, use white wine vinegar. Just my preference.
That would be delicious too, thanks for sharing!
This is a really good and quick dressing. Used it to top a quinoa salad. Would definitely make again. It’s a little sweeter than I prefer so I’d use a little less honey but otherwise it’s perfect!
Thank you Sara! The recipe makes it easy to reduce the honey to your taste. Enjoy!
Made it without cheese, I didn’t have any. It was still delicious. Now I’m anxious to make the other salad dressings
So glad you loved it Joan! You will have to let us know if you find any other favorites :)
Like your stuff
Greek Salad is my favorite. Although we’re Italian, we also love Greek food. It must be that Mediterranean way of eating which we share with the Greeks.
I love the fresh flavors of Mediterranean cuisine too Angelina!
Very similar to what I’ve been making for Greek salads and to marinate my chicken skewers for years. My only changes when using as a marinade are to use fresh garlic in place of garlic powder. But powder is the safer choice if making a larger batch to use as salad dressing. You can also try using white wine vinegar for a lighter flavoured dressing. But this is a fantastic, fresh tasting dressing either way!
I’ll have to try it with white wine vinegar next time!
I love Greek food.