I’m all about a good Greek salad, but let’s be real—the dressing is what truly makes it shine. Traditional Greek salad dressing is usually a bit too oily for my taste, so I decided to give it an upgrade. I added a few extra ingredients to create a creamy, slightly sweet version that’s versatile enough to use on more than just salad. This dressing is perfect for drizzling over grilled chicken, tossing with fresh veggies, or even using as a marinade. It pairs beautifully with my Greek Chicken Bowl or Chickpea Greek Salad, and it’s so simple to make.

What’s in this Greek Salad Dressing?

Here’s a quick breakdown of the key ingredients that take this dressing from basic to next-level delicious.

• Olive Oil: Start with a high-quality extra virgin olive oil. Cold-pressed is the way to go because it retains the most nutrients and offers the best flavor. The olive oil provides a rich, smooth base for the dressing that balances out the tangy notes.
• Red Wine Vinegar: The tang of red wine vinegar adds that perfect zing to the dressing. It cuts through the richness of the olive oil and adds a punch of flavor. If you can, opt for an organic variety to keep things clean and natural.
• Dijon Mustard: Here’s where the creaminess comes in. Dijon mustard gives the dressing a smooth texture and adds depth to the flavor. It’s that little extra something that makes this dressing stand out. Plus, it helps emulsify the oil and vinegar for a more cohesive dressing.
• Lemon Juice: You can’t have a Greek dressing without fresh lemon juice. It brings brightness and a touch of sweetness that elevates the whole flavor profile. Make sure you’re using fresh-squeezed lemon juice, not the bottled stuff.
• Herbs: A blend of dried thyme and oregano gives the dressing that authentic Greek flavor. While fresh herbs can work if you have them on hand, I find that dried herbs do the job just fine and save you some chopping time.

How to Use Greek Salad Dressing:

This versatile dressing can be used in so many ways! Of course, it’s amazing on a traditional Greek salad, but don’t stop there.

• Marinate chicken: Let your chicken soak in this dressing for 1-2 hours before grilling. The lemon juice and vinegar tenderize the meat while the olive oil and herbs infuse it with flavor.
• Drizzle over veggies: Use this dressing to add a burst of flavor to roasted or grilled vegetables. It’s especially good on zucchini, peppers, and eggplant.
• Toss with grains: If you’re a fan of grain bowls, mix this dressing into quinoa, farro, or even brown rice. It adds that zesty kick that’ll take your bowl to the next level.

Why Make Your Own Greek Salad Dressing?

Store-bought dressings often contain preservatives, added sugars, and unhealthy oils that don’t do your body any favors. By making your own Greek salad dressing, you control the ingredients. You’re using fresh, whole foods that not only taste better but are better for you. Plus, homemade dressing is so quick and easy to whip up that there’s no reason not to!

In conclusion, this Greek salad dressing is a game changer—creamy, tangy, and bursting with Mediterranean flavors. Try it on salads, as a marinade, or to elevate your grain bowls. Once you’ve tasted this homemade version, you’ll never go back to store-bought again!

Like Greek Food?

• Mediterranean Olive & Herb Quick Bread
• Mediterranean Chicken with Potato Wedges
• Mediterranean Chicken Pizza
• Mediterranean Balsamic Caprese Salad
• Sun-Dried Tomato Pesto Fettuccine
• Pan Toasted Sun-Dried Tomato Sourdough
• Spinach Artichoke Chicken Pizza
• Loaded Greek Chicken Burgers
• Greek Style Orzo
• Greek Chicken Meatballs
• Greek Chickpea Salad

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