Greek Lemon Salad Dressing
Last Updated on March 7, 2025 by Betty Davies
Liven up even the simplest of salads with this home made Greek lemon dressing. Ready to use in minutes and so much fresher than store bought dressings, it’s wonderfully zingy and herby.
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I love having a homemade salad dressing on hand to liven up salads, and when they are this quick to make there’s no excuses!
This Greek lemon salad dressing is wonderfully fresh and a little goes a long way. Made with oregano, red wine vinegar and lemon juice, it’s herby and zesty, and pairs well with so many salads.
Be sure to try my Honey Lemon Salad Dressing and Lemon Hummus Salad Dressing too!
Why you will love this recipe!
- Budget Friendly: It’s so much cheaper to make your own salad dressings instead of buying them at the store. This recipe uses a lot of pantry staples, so it’s easy to whip up on short notice.
- Make Ahead: This salad dressing has a good shelf life and will keep well for around 2 weeks.
- Healthier: Made with fresh ingredients and no added sugar.
- Dietary Info: This Greek lemon salad dressing recipe is gluten-free, dairy-free, low carb and vegan.
Ingredients
- Lemons: Fresh lemon juice is what really makes this recipe sing – don’t use a bottled lemon juice. You will need 2 lemons for this recipe.
- Red Wine Vinegar: A staple in Greek dressings. It is sour and fruity.
- Extra Virgin Olive Oil: This adds a roundness to the salad dressing and balances out the acidity.
- Garlic: Use a garlic press to mince the garlic clove finely.
- Dijon Mustard: Just a little adds a great tanginess.
- Dried Oregano: For a herby flavor. Make sure that the oregano isn’t stale if it’s an old packet.
- Salt and Black Pepper
How to make Greek Salad Dressing with Lemon
Be sure to scroll down for the full recipe!
Simply mix all of the ingredients together and it’s ready to use!
Recipe Variations
The beauty of making your own salad dressing is that you can adjust the seasonings in the recipe to suit your individual tastes. If you prefer a sweeter dressing, you can easily whisk in some sugar or honey to this.
Serving Suggestions
This Greek lemon salad dressing is perfect on everyday salads, I love it with my Greek Potato Salad and Lettuce Greek Salad. It can also be used as a flavorful marinade for chicken and fish.
Make Ahead and Storage
Once made, store the dressing in a clean and sealed jar or bottle and it will keep well in the fridge for up to two weeks.
Frequently Asked Questions
Extra virgin olive oil has a distinct flavor and is used a lot in Greek cuisine. It adds a wonderful rounded flavor, and for this recipe I highly recommend it. You can use other oils such as sunflower, vegetable or grapeseed if you prefer.
When the dressing sits, the ingredients will settle, so you will need to give it a shake before using. If your fridge runs super cold, the oil can solidify, if that happens, just let it come to room temperature for 30 minutes before using.
If you prefer a creamy salad dressing, try mixing in some mayonnaise or Greek yogurt.
This Greek lemon salad dressing is so fresh and zingy and is a great everyday condiment to have on hand. Simple and easy to make, you’ll be glad you made up a batch of this!
Recipe Notes and Tips
- Make sure that your dried herbs aren’t stale by smelling them before using. They should give off a strong herby scent.
- Use a garlic press to mince the garlic into small pieces. This will give a stronger flavor and you won’t have chunks of raw garlic in the dressing.
- Keep refrigerated.
- The longer the dressing sits, the stronger the flavors will be.
More Salad Dressing Recipes
- Creamy Dill Pickle Salad Dressing
- Maple Dijon Mustard Dressing
- Chili Lime Dressing
- Apple Cider Vinegar and Mustard Dressing
Greek Lemon Salad Dressing
Equipment
Ingredients
- juice of 2 lemons
- ¼ cup red wine vinegar (4 tablespoons / 60ml)
- ¾ cup extra virgin olive oil (180ml)
- 1 clove garlic minced
- ¼ teaspoon dijon mustard
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place all of the ingredients into a jug or bowl and whisk together.juice of 2 lemons, ¼ cup red wine vinegar, ¾ cup extra virgin olive oil, 1 clove garlic, ¼ teaspoon dijon mustard, 1 tablespoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper
Notes
- Make sure that your dried herbs aren’t stale by smelling them before using. They should give off a strong herby scent.
- Use a garlic press to mince the garlic into small pieces. This will give a stronger flavor and you won’t have chunks of raw garlic in the dressing.
- Keep refrigerated.
- The longer the dressing sits, the stronger the flavors will be.
