Homemade Greek Vinaigrette Salad Dressing

By  

As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links.

This simple homemade Greek vinaigrette is a flavorful, go-to dressing that comes together in minutes and tastes so much better than store-bought. Made with olive oil and red wine vinegar, it's perfect for Greek salads, orzo salads, grilled veggies, or even as a marinade.
A small mason jar filled with homemade Greek salad dressing. The jar of dressing is on a wooden board. In the background is a bulb of garlic, Greek salad, small bowl of Kalamata olives and some oregano.
Jump to Recipe

Greek salad is one of those things I never get tired of—crunchy cucumbers, juicy tomatoes, red onions, briny olives, and a big crumble of feta. It’s fresh, filling, and so easy to throw together.

Traditionally, it’s served with olive oil and vinegar on the side or just lightly tossed together. This homemade Greek vinaigrette brings all that flavor into one easy pour. If you’re like me, once you try it, you might never go back to bottled dressing again.

Why I Make My Own Greek Dressing

This Greek dressing is a total staple in our kitchen.

My husband and I try to eat pretty healthy most of the time, and olive oil is our go-to for just about everything. We keep extra bottles on hand (especially when it’s on sale), and I use it constantly, whether I’m making a quick salad or cooking things like pan-seared chicken tenders, honey garlic chicken tenders, or sautéed garlic green beans.

I started making my own vinaigrettes a few years ago and was honestly shocked at how easy it was. You just whisk everything in a bowl (or shake it in a jar), taste, and adjust. It takes two minutes and tastes ten times better than anything store-bought.

This Greek version is bold, zippy, and garlicky in the best way. It’s my favorite on a big leafy salad, but I also love it with my Mason Jar Greek Salad, Greek Orzo Salad, or drizzled over Greek Salad Skewers for parties.

Three-photo image showing a salad dressed in Greek vinaigrette, the ingredients needed to make the homemade dressing, and a jar of the dressing. The image has text overlay that says, homemade greek vinaigrette, 5-ingredient greek salad dressing recipe.

Why You’ll Love This Salad Dressing

It’s healthier than store-bought. No preservatives, no weird ingredients, and no added sugars. Just fresh, simple stuff that’s good for you.

It tastes better and saves you money. Good olive oil and fresh garlic bring a punch of flavor. And honestly, once you taste this, bottled dressing won’t even compare.

You can make it exactly how you like it. More garlic? Less tang? A squeeze of lemon? Go for it. Homemade means it’s totally up to you.

It’s super versatile. This dressing works on more than just leafy greens. Drizzle it over grain bowls, grilled chicken, roasted veggies, or even use it as a marinade.

A fork with an olive, slice of cucumber and lettuce being dipped into jar of Greek vinaigrette. In the background is a Greek salad in a bowl and a bulb of garlic.

Ingredients Needed

  • extra virgin olive oil
  • red wine vinegar
  • fresh garlic
  • dried oregano
  • salt and pepper
An overhead photo of all the ingredients needed to make homemade Greek vinaigrette. Each ingredient is labeled and the image has text overlay that says, Greek Vinaigrette Salad Dressing.

Ingredient Shopping Guide

Extra Virgin Olive Oil – I always go for organic and first cold-pressed EVOO. It’s more aromatic than regular olive oil and worth it for the flavor.

Red Wine Vinegar – This gives the vinaigrette its signature zing. If you’re out, you can sub with white wine vinegar or a little lemon juice, but red wine vinegar keeps it classic.

Garlic – Fresh garlic adds bite and helps the dressing emulsify. I usually use a large clove, but you can bump it up if you love garlic. If you’re a garlic fan, be sure to check out my Lemon Garlic Pasta recipe.

Oregano – Dried oregano is traditional and convenient, but if you’ve got fresh, it adds a nice brightness. Since fresh isn’t as concentrated as dried, you need to triple the amount.

Salt & Pepper – I go with kosher salt and freshly cracked pepper. Season to your liking.

Greek salad with olives, cucumber, tomatoes and feta covered in homemade Greek dressing. There's a fork in the salad bowl and in the bakcground is a mason jar of homemade Greek vinaigrette and a bowl of Kalamata olives.

Steps to Make Greek Vinaigrette Salad Dressing

Detailed recipe and instructions are in recipe card at bottom of post.

  1. In a small bowl, whisk together the vinegar, garlic, oregano, and salt.
  2. Slowly drizzle in the olive oil while whisking continuously. This helps the dressing emulsify and turn creamy.
  3. Taste and adjust. If you want it tangier, add a splash more vinegar or a squeeze of lemon.
  4. Pour into a glass jar. Store in the fridge for up to 2 weeks. Let it sit at room temp for a few minutes before using so the oil re-liquifies.
Whisking homemade Greek vinaigrette in a glass bowl. In the foreground is a small bowl filled with salt. In the bakcground is a small bowl filled with dried oregano and a garlic bulb.

Shortcut: You can totally skip the whisk and just shake everything together in a small mason jar. That’s actually how I usually do it. It’s quicker, less cleanup, and you can store it right in the same jar. Just make sure the lid’s on tight!

A small mason jar filled with ingredients to make Greek vinaigrette.
A tight lid placed on a small mason jar filled with ingredients to make Greek vinaigrette.
A small mason jar with a tight lid that contains homemade Greek vinaigrette salad dressing that was just shaken in the jar to combine all the ingredients together.

Recipe Notes

  • This recipe is so fast to make that I usually just make a single batch (about 1/2 cup) when I need it.
  • Want to make more? Just double the recipe which is a 2:1 ratio of olive oil to vinegar.
  • If you like it extra tangy, try a 1:1 ratio. Just don’t go heavier on vinegar than oil.
  • This recipe skips emulsifiers like mustard or honey. That’s why whisking slowly and steadily is key. A small whisk or French whisk works perfectly.
A jar of homemade Greek dressing in front of a bowl of Greek salad that has a fork in it.

Storage Tips

This vinaigrette will keep for up to 2 weeks in the fridge. Since it’s made with fresh garlic, it should always be refrigerated when not in use for food safety.

Don’t worry if it solidifies a bit in the fridge (that’s totally normal with olive oil).

Just let it sit out on the counter for a few minutes, then give it a good shake or whisk before using. I usually take it out while I’m prepping the rest of my salad and it’s ready to go by the time I need it.

A mason jar with a lid on it to store the Greek dressing.

Love Homemade Salad Dressings?

Once I started making my own salad dressings, I was hooked.

Not only do they taste better, but they’re endlessly customizable. Here are a few of my favorites:

Homemade dressing might seem like a small thing, but trust me, it makes everything taste better.

A small mason jar filled with homemade Greek salad dressing. The jar of dressing is on a wooden board. In the background is a bulb of garlic, Greek salad, small bowl of Kalamata olives and some oregano.

Easy Greek Vinaigrette

Yield: 4 servings (2 tablespoons each)
Prep Time: 2 minutes
Total Time: 2 minutes

This simple homemade Greek vinaigrette is a flavorful, go-to dressing that comes together in minutes and tastes so much better than store-bought. Made with olive oil and red wine vinegar, it's perfect for Greek salads, orzo salads, grilled veggies, or even as a marinade.

Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 1 large garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • pepper to taste

Instructions

  1. In a small bowl, whisk together the vinegar, garlic, oregano, and salt.
  2. Slowly drizzle in the olive oil while whisking continuously. This helps the dressing emulsify and turn creamy.
  3. Taste and adjust. If you want it tangier, add a splash more vinegar or a squeeze of lemon.
  4. Pour into a glass jar. Store in the fridge for up to 2 weeks. Let it sit at room temp for a few minutes before using so the oil re-liquifies.

Notes

  • Shortcut: Instead of whisking, shake the vinaigrette together in a well-sealed jar.
  • This recipe makes about 1/2 cup of dressing, enough for 2-3 salads.
  • Want to make more? Just double the recipe which is a 2:1 ratio of olive oil to vinegar.
  • If you like it extra tangy, try a 1:1 ratio. Just don’t go heavier on vinegar than oil.

Nutrition Information:
Yield: 4 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 164Total Fat: 19gSodium: 148mg

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kristin Trapp
Category: Salads and Dressings
Skip to Recipe