Name: Homemade Greek Dressing
Prep time: 5 min
Yield: 3
Ingredients: ¼ cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 garlic clove, minced; ½ teaspoon dried oregano; ¼ teaspoon Dijon mustard; Pinch of salt; Freshly ground black pepper

Homemade Greek Dressing

Craving a refreshing Greek salad but tired of bland, pre-made dressings? Look no further! This classic Greek salad dressing recipe is surprisingly simple to make and delivers an authentic flavor that rivals any restaurant.

Ready in just minutes, this dressing uses pantry staples like olive oil, red wine vinegar, and dried oregano. A touch of Dijon mustard adds a subtle depth, while freshly ground black pepper brings a welcome kick.

The key to a great Greek dressing lies in emulsification. Whisking vigorously combines the oil and vinegar, creating a cloudy and slightly thickened consistency. This ensures the dressing clings beautifully to your salad greens and every bite bursts with flavor.

So ditch the store-bought bottles and elevate your next Greek salad with this easy homemade dressing. Your taste buds will thank you!

Questions I often get asked about this recipe:

Can I use another type of vinegar?
Red wine vinegar is traditional, but white wine vinegar or even a good quality balsamic vinegar could work in a pinch. The flavor profile will be slightly different, though.

I don’t have Dijon mustard. Can I use something else?
Yes, a pinch of regular yellow mustard will work as a substitute.

What if I don’t like oregano?
Fresh or dried thyme could be a decent alternative, but it will change the classic Greek flavor.

How long will this dressing stay fresh?
Stored in an airtight container in the fridge, this dressing should last up to a week.

My dressing separated! Is it ruined?
Not at all! Separation is natural in homemade vinaigrettes. Just give it a good shake before using to re-emulsify it.

What you need to make Homemade Greek Dressing:

¼ cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 garlic clove, minced

½ teaspoon dried oregano

¼ teaspoon Dijon mustard

Pinch of salt

Freshly ground black pepper

How to make it:

In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and several grinds of black pepper.

Whisk vigorously until the dressing is emulsified, meaning the oil and vinegar are well combined and cloudy in appearance.

Tips:

For a stronger oregano flavor, add a pinch more dried oregano or even a few fresh oregano leaves chopped finely.

If you don’t have Dijon mustard, you can substitute a pinch of regular yellow mustard.

This dressing can be stored in an airtight container in the refrigerator for up to a week.

Let the dressing come to room temperature before serving for the best flavor.

Latest Reviews:

No more boring store-bought dressings. So easy to make and way tastier. Loved the tip about emulsification – my dressing came out perfect! Definitely will be making this again and again. Lorraine K.

This Greek dressing is the real deal! The fresh ingredients make all the difference. A bit more flavorful than other recipes I’ve tried, and the oregano really shines through. Perfect on my Greek salad with a bit of feta crumbled on top. Solomon H.

Wow! This homemade dressing is amazing! So much better than anything I’ve bought at the store. The Dijon mustard adds a nice little kick, and it’s so easy to adjust the seasonings to my taste. Will be sharing this recipe with all my friends! Tyra R.

Printable Recipe:

Yield: 3/4 cup