This Greek Salad Dressing is so tasty and light and only has a few simple clean ingredients. This healthy dressing is not only delicious, but paleo, too!
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I love homemade salad dressing because let’s face it, homemade is always better! If you’re a fan of making salad dressing from scratch, you will fall in love with this one.
- TASTE: This dressing has a strong vinaigrette flavor seasoned with Italian spices. The little bit of sweetness from the honey mellows it out perfectly.
- TEXTURE: Thin enough to drizzle, it is thickened by the oil and mustard, and dotted with seasoning.
- TIME: This Greek Salad Dressing will be done in 5 minutes.
- EASE: It’s so easy to make! You likely have all the ingredients right in your kitchen and they come together quickly.
What You’ll Need
- Apple cider vinegar- Make sure to get the good stuff “with the mother.” The filtered vinegar doesn’t have nearly as many health benefits.
- Dijon mustard- This adds flavor, but is also an emulsifier, which means that it holds the oil and vinegar together. Dijon has the best flavor and smoothest texture for this.
Add-ins and Substitutions
- Use different oils- You can make this with other oils, such as olive, sunflower, or canola oil. Just choose one with a mild flavor that balances the acidity of the vinegar and mustard.
- Add other spices- You may want to tweak the spices with more oregano or some added turmeric for health benefits. Garlic powder is also a great choice.
- Substitute maple syrup- To make this recipe vegan, just substitute maple syrup for the honey.
- Add cheese- You can crumble a little feta into the Greek Salad Dressing, or add some finely grated parmesan.
How to Make Greek Salad Dressing
- Combine the ingredients. Add all of your salad dressing ingredients to a small bowl. I like to add all the liquids first before I add the seasoning and spices.
- Whisk. Begin whisking your dressing using a small whisk or you can even emulsify it in a small blender like the Cuisinart smart stick that I use to make almost every salad dressing. Then serve.
Pro Tip: Be careful not to overmix the salad dressing, or it will become too thick and you’ll have to start over.
- Add extra honey if it’s too acidic- If your Greek Salad Dressing is too acidic or tangy, you can tone it down by adding a little bit more honey.
- Mix it gently- If you whip oil enough it heads into mayonnaise territory, so only mix as much as you need to in order to combine the ingredients.
- Use fresh lemon juice- It’s best to use fresh for this dressing because it has a slightly sweeter flavor that’s tangy and sour without being bitter. Lemon concentrate is ok in a pinch.
- Make it creamier- If you want to make it a little creamier, add some Greek yogurt and a pinch of salt. This should give you a “creamy” Greek dressing with all the flavor.
A typical Greed Salad Dressing consists of oil, vinegar, lemon juice, Dijon mustard, salt, pepper, garlic, and oregano. This dressing tends to be a thinner, vinaigrette-style rather than a creamy dressing.
Italian and Greek dressings are very similar. They are vinegar and oil based, and have herbs and spices. Greek dressing, however, tends to be tangier because it uses mustard when Italian dressing doesn’t. Italian dressing also uses basil, while Greek uses seasonings like oregano.
This Greek Salad Dressing can be enjoyed on more than just salads. Here are some yummy ways to serve this homemade dressing.
- Salad: Try it on a Spinach Pomegranate Salad, Easy Antipasto Salad, Cucumber Tomato Feta Salad, and Quinoa Spinach Salad.
- Sides: Serve it tossed with Air Fryer Potato Wedges or Crispy Baby Potatoes. Drizzle it over Roasted Air Fryer Vegetables, Crispy Air Fryer Broccoli, and Couscous Salad.
- Seafood: Pair this dressing with a plate of Easy Baked Cod with Vegetables (cod en papillote), Smoked Salmon Cucumber Appetizer (VIDEO), and Air Fryer Shrimp.
- Sandwiches: Use this Greek Dressing to boost your favorite sandwiches, like a Grilled Caprese Sandwich, Turkey Croissant Sandwich, and sliced roast beef on a Brioche Bun (VIDEO).
Make This Recipe in Advance
Make ahead: Prepare this dressing as much as a week or two before you plan to serve it. Just gently stir it to recombine all the ingredients and then serve.
Storing: Refrigerate this Greek Salad Dressing in an airtight jar, like a mason jar, or in any type of dressing pitcher that has a cork or lid. It tastes best when eaten within 2 weeks.
Freeze: Unfortunately, this dressing doesn’t thaw well after freezing, so just make as much as you can enjoy in 2 weeks.
More Delicious Dressings and Sauces!
Full Recipe Instructions
Greek Salad Dressing
- In a small bowl, add all of the Greek salad ingredients.
- Now whisk everything together until the oil begins to emulsify with the rest of the ingredients. Cover and refrigerate until ready to use.