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This Greek salad dressing recipe is creamy, homemade, healthy and so easy to make! In addition, it’s vegan, simple, uses 5 ingredients, and takes less than 5 minutes to make!
The best part is that you can make a big batch of this dressing and then keep it in the fridge! It also tastes better than any store-bought salad dressings.
You can use this Greek salad dressing recipe for salads like this Mediterranean Quinoa Salad but you can also use it as a marinade for any veggies. My favorite thing about it is how lemony and fresh it tastes so I used it for many different salads like white bean kale salad, tabbouleh, chickpea avocado salad and buddha bowls.
Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
What is Greek salad dressing recipe made of
So, there are different ways to make this Greek salad dressing and some of them use red wine vinegar. In this recipe, I will skip the vinegar but use lots of lemon juice instead. We’ll also be adding some oil, garlic, mustard, and dried oregano.
How do you make Greek salad dressing from scratch
It is important to use good quality extra virgin olive oil because it is the main ingredient. I usually use this one but you can also get good quality olive oil at Costco.
Freshly squeezed lemon juice give this dressing a tangy flavor so it’s a must. I don’t recommend using a bottle version because I don’t think it tastes fresh.
Another ingredient that gives tanginess and also depth to this dressing. My favorite mustard to use is the brown mustard but dijon mustard also works great.
I love anything that has garlic but I would be cautious adding too much here. I only added 1 clove because we won’t cook this recipe, raw garlic can be overpowering.
I think using dry oregano for this homemade vinegarette is essential so I don’t recommend omitting it. Opt for good quality spices because some have unnecessary additives and they don’t taste as good.
I love using pink Himalayan salt for almost all my recipes but you can use just regular sea salt.
How to make it
All you have to do is add all the ingredients to a mason jar or a container with a tight lid. And then cover and shake vigorously until combined.
Alternatively, you can add all the ingredients, except the olive oil into a bowl and whisk them together. After that, slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified and creamy.
Tips & Variations
- You can add a tablespoon red wine vinegar.
- When using fresh garlic in a salad dressing, you should make sure it’s very finely minced. Raw garlic can be overpowering so chopping it very fine will help.
- You can also add crushed red pepper for a little spicy kick.
- If storing the leftovers, shake it well before using it again.
- Always adjust to taste, add more salt if needed!
How long does homemade Greek dressing recipe last
You can store this vinegarette in the fridge, covered, for up to 1 week. You need to make sure to shake it well before using it, separation is normal.
This homemade recipe comes together in less than 5 minutes and it is very easy and versatile. It is also :
- Lemony & homemade
- Also so delicious!
MORE VEGAN sauces, dips, and dressings to try
- BEST TAHINI SAUCE RECIPE (EASY & CREAMY)
- VEGAN AVOCADO CREMA (HEALTHY & EASY)
- VEGAN AVOCADO DRESSING
- VEGAN SOUR CREAM RECIPE (EASY & SOY-FREE)
- HOW TO MAKE TZATZIKI SAUCE (VEGAN & EASY)
- CHEESE SAUCE RECIPE (EASY & CREAMY)
So did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This Greek salad dressing recipe is creamy, homemade, healthy and so easy to make! It’s vegan, simple, uses 5 ingredients, and takes less than 5 minutes to make!
- Add all the ingredients to a mason jar or a container with a tight lid. Cover and shake vigorously until combined.
- Alternatively, add all the ingredients, except the olive oil into a bowl and whisk them together. Slowly add the olive oil and whisk vigorously until the dressing is emulsified and creamy.
Add a tablespoon red wine vinegar for more tanginess.
When using fresh garlic in a salad dressing, make sure it’s very finely minced. Raw garlic can be overpowering, chopping it very fine will help.
Add crushed red pepper for a little spicy kick.
For the leftover dressing, shake it well before using it again.
Always adjust to taste and add more salt if needed!
Check out the post for storage recommendation.
- Serving Size: 2
- Calories: 193
- Sugar: 0.9g`
- Sodium: 356.4mg
- Fat: 21.1g
- Trans Fat: 0g
- Carbohydrates: 3.2g
- Fiber: .2g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: greek salad dressing, greek dressing, greek salad dressing recipe