I’ve spent years experimenting with Greek dressing recipes to find the perfect blend of flavors and textures. This version combines tangy red wine vinegar, aromatic garlic, and creamy Dijon mustard for a dressing that’s both bold and balanced. The simplicity of the ingredients lets each one shine, but there’s one secret step that elevates it to something truly special. You’ll want to see how it transforms your salads and dishes effortlessly.
Recipe
This Greek dressing is the ultimate flavor bomb—trust me, it’s better than anything you’ll find in a bottle. Fresh lemon juice, garlic, and oregano come together in a zesty, tangy symphony that will elevate any salad, grain bowl, or grilled veggies.
I’ve been making this for years, and it’s become a non-negotiable in my kitchen. The secret? A splash of red wine vinegar and that gorgeous extra-virgin olive oil—it’s simple but transformative.
Imagine bright, herby notes with a velvety smooth finish that clings to every bite. Seriously, once you try it, you’ll never go back to store-bought. And the best part? It’s whipped up in minutes—no excuse not to make it!
Ingredients
For a Greek dressing that tastes like it’s straight from a Mediterranean taverna, the right ingredients make all the difference. Freshness is key—opt for high-quality olive oil and crisp herbs. Below, you’ll find the essentials, plus smart swaps if you’re missing something.
- Extra-virgin olive oil – The backbone of this dressing. A fruity, robust oil adds depth. (Substitute: Avocado oil in a pinch, but olive oil is ideal.)
- Red wine vinegar – Tangy and sharp, balancing the oil. (Substitute: White wine vinegar or lemon juice for a brighter twist.)
- Fresh garlic – Non-negotiable. Minced finely for maximum flavor infusion.
- Dried oregano – The signature Greek herb. Rub it between your fingers to wake up the aroma.
- Dijon mustard – Just a touch for creaminess and emulsification. (Substitute: Yellow mustard if needed, but Dijon’s smoother.)
- Honey – A hint to round out the acidity. (Substitute: Maple syrup for a vegan option.)
- Salt & black pepper – Season generously—this dressing should pop.
- Lemon zest – Optional but *highly* recommended for a citrusy lift.
Little Wins:
- Add a pinch of crushed red pepper flakes for heat.
- Fresh chopped parsley or dill takes it to the next level.
How to Make the Best Authentic Greek Dressing Recipe
- Start by whisking the olive oil, red wine vinegar, lemon juice, and Dijon mustard in a bowl. This creates the base of your dressing, guaranteeing a smooth, emulsified mixture. Use high-quality olive oil for the best flavor.
- Add minced garlic, dried oregano, salt, and black pepper to the mixture. Incorporate these ingredients early to allow their flavors to meld. Freshly minced garlic is key for a vibrant taste.
- Whisk thoroughly until the dressing is well combined. Aim for a creamy consistency with no separation. If you prefer a thicker dressing, whisk a bit longer to emulsify fully.
- Taste and adjust seasoning as needed. Add a pinch more salt or pepper if desired. This step secures your dressing is perfectly balanced before serving.
- Transfer the dressing to a jar or airtight container and let it sit for at least 30 minutes before using. This resting time allows the flavors to deepen.
- Shake well before serving for an even consistency.
- Store leftovers in the refrigerator for up to a week. The flavors will continue to develop over time. Bring to room temperature and shake before using again.
Pro Tip: For a smoother texture, blend the garlic with the wet ingredients in a small food processor or blender.
Watch Out: Avoid over-salting at the beginning—you can always add more later!
Nutrition
This homemade Greek dressing is packed with flavor and nutrients. Here’s the nutritional breakdown per serving.
| Nutrition | Amount |
|---|---|
| Calories | 120 kcal |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 240 mg |
| Carbohydrates | 3 g |
| Fiber | 0.5 g |
| Sugars | 2 g |
| Protein | 0.5 g |
Chef Tips
Though this Greek dressing is simple to make, a few chef tips can take it from good to great. Use high-quality olive oil—it’s the backbone of flavor. Whisk in the vinegar slowly for better emulsification.
Let it sit 30 minutes before serving so flavors meld. Adjust lemon juice or garlic to taste. Store it in a glass jar; plastic can absorb odors. Shake well before each use.
