This easy greek salad dressing recipe is loaded with olive oil, vinegar, a touch of honey, dijon, garlic, and tons of spices. It’s so versatile and can be used as a marinade for chicken, a dressing for pasta salads, and so much more!
I’m a HUGE fan of those bright, fresh, tangy Mediterranean flavors and this homemade Greek salad dressing is all of those in one! It’s the perfect addition to any meal.
PSST – get creative! Salad dressings aren’t just for salads! Use it as a marinate for protein, as a sauce for chilled pasta, or drizzle it over some roasted veggies.
I’m all for taking short cuts and using store-bought pre-made items, but homemade dressings truly require very few ingredients—most of which you probably already have in your pantry!
- Olive Oil – works as the base of the dressing along with the red wine vinegar.
- Red Wine Vinegar – adds a nice tang to the dressing. Don’t have red wine vinegar? Try freshly squeezed lemon juice instead!
- Honey – gives a little hint of sweetness. Agave would be a nice substitute if you’re trying to make this vegan.
- Dijon Mustard – provides heat and a little spice, offsetting the sweetness of the honey perfectly.
- Garlic – gives this dressing even more flavor.
- Dried Oregano, Basil, and Dill – all add a nice earthy, herbaceous taste to the dressing. I love this combination of spices for all my mediterranean inspired recipes.
- Salt and Pepper – brings out the flavor of all the other ingredients while also adding a bit more spice.
How to make greek salad dressing
I like making my salad dressings in a mason jar, because you can measure the ingredients directly into it, then seal, shake, and serve or store. Less cleaning for the win.
- Place all your ingredients into a mason jar, blender, or food processor.
- Shake or blend until well combined!
- Serve or store in the fridge until ready to use.
If you’re storing the dressing for later, let it come to room temperature before serving. You may also need to give it a little shake to recombine the ingredients.
How to use greek salad dressing
I like to play around with different ways to use this dressing. It works great as a salad dressing but can also be used as a chicken marinade, a veggie marinade, or as a pasta salad dressing:
What are some other ways YOU might use this Greek salad dressing? Let me know in the comments below!
Is greek dressing vegan?
As written? No. However, this greek dressing recipe can easily be made vegan by just swapping the honey for another sweetener like agave. Do that and you’ve got yourself a delicious vegan greek dressing!
How to store
This dressing can be stored in an airtight container for up to a week! Bring to room temperature and shake or stir the dressing well before serving because the oil will separate.
More healthy salad dressing recipes
I love healthy salad dressings as a way to make my salads taste DELICIOUS without compromising their nutritional benefits. Here are some other super great salad dressing recipes you could try:
- Homemade Italian Dressing
- Greek Yogurt Blue Cheese Dressing
- Homemade Greek Yogurt Ranch Dressing
- Easy Balsamic Vinaigrette
Greek Salad Dressing
Equipment for this recipe
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 2- 4 cloves garlic pressed using a garlic press
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/2 - 1 teaspoon salt
- Place olive oil, vinegar, honey, dijon, garlic, oregano, basil, dill, onion powder, pepper, and salt into a mason jar, blender, or food processor.
- Seal and shake or blend until well combined.
- Taste and re-season if necessary.
- Use immediately.
- Store leftovers in a sealed airtight container in the fridge for up to a week. Let come to room temperature before serving.
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published July 29, 2019, and has been updated to provide more detailed content.