I love to serve this Greek vinaigrette over greens (like a simple arugula salad) or with a Greek salad (of course). It even makes a delicious marinade for baked chicken breast. See more ideas for using it below!
Ingredients & Substitutions
Here I explain the best homemade Greek dressing ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Olive Oil – Extra virgin olive oil is the base of a traditional in homemade Greek dressing, but you can also use regular olive oil or avocado oil. Red Wine Vinegar – Adds a tangy flavor and makes the oil emulsify. White wine vinegar would be the closest substitute if you need one. Apple cider vinegar or balsamic vinegar would also work, though the taste would be different. Lemon Juice – Has the same purpose as the vinegar, but with a different flavor. (You could use just vinegar or just lemon juice if you want to.) Fresh lemon juice tastes best, but bottled lemon juice works just fine. Dijon Mustard – Adds flavor. Whole grain mustard would also work well. Dried Oregano – You can also try dried marjoram, thyme, or basil. Greek seasoning mix makes a good substitution if you have it, or you can even use Italian seasoning, which is very similar to Greek. You could opt to use fresh herbs (triple the amount) for your the Greek salad dressing instead, but it won’t last as long. Garlic Powder – I prefer powder here so that it’s not overpowering, but you could use 1 1/2 teaspoons of minced fresh garlic for a stronger flavor. Sea Salt & Black Pepper
How To Make Greek Salad Dressing
Making Greek vinaigrette takes just a few minutes! Simply whisk all the ingredients together in a small bowl, until emulsified. Serve immediately, or store for later.
Storage Instructions
Keep this easy Greek salad dressing recipe in a jar in the pantry for a few days, or in the refrigerator for up to 1 month. If your salad has greens, a serving of salad will be 2 cups, so 1 1/2 to 2 tablespoons dressing will go with it. For a salad without greens, a serving will be smaller (typically about 1 cup), so 2 teaspoons to 1 tablespoon dressing should be sufficient for a serving. Like any vinaigrette, it may separate or even solidify after storing in the fridge for a while. Simply let it come to room temperature, then shake or whisk combine again.
Ways To Use Greek Dressing
This dressing works with more dishes than you might expect! Try some of these ideas:
Salads – Of course, the best homemade salad to use with this Greek salad dressing is Greek salad (shown above) with tomatoes, cucumbers, kalamata olives, red onions, and feta cheese! It also goes well with a chopped Mediterranean salad, your favorite pasta salad (or zucchini noodle salad), and healthy cauliflower tabbouleh. Vegetables – Make roasted potatoes, roasted cauliflower, or roasted broccoli by tossing the veggies in this Greek vinaigrette recipe before roasting. Meat & Fish – Use it as an easy marinade for baked chicken breast or baked pork chops. It’s also excellent for marinating meat, poultry, or fish before grilling, such as grilled chicken kabobs or grilled salmon. Wraps & Sandwiches – For added flavor, drizzle a bit of homemade Greek dressing into your fave sandwich or wrap! It also works well on the fillings of collard green wraps.
More Homemade Salad Dressings
Making your own salad dressings is an easy and delicious way to upgrade your meals while controlling the ingredients. These recipes use real food ingredients and add so much flavor to every dish: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook!
