21 Delicious Greek Salad Dressing Recipes for Every Occasion

Oh, the joy of a perfectly dressed Greek salad! Whether you’re whipping up a quick weeknight dinner or hosting a summer feast, the right dressing can transform simple ingredients into a vibrant, flavorful masterpiece. From creamy feta blends to zesty lemon-herb vinaigrettes, we’ve gathered 21 delicious recipes to suit every occasion. Dive in and discover your new favorite way to dress up this classic dish!

Classic Greek Salad Dressing with Olive Oil and Lemon

Dive into the zesty world of Mediterranean flavors with a dressing that’s as vibrant as a Greek summer. This Classic Greek Salad Dressing is your ticket to turning the mundane into the magnificent, with just a few shakes and a drizzle.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the extra-virgin olive oil and freshly squeezed lemon juice. Whisk vigorously for 30 seconds to emulsify.
2. Add the Dijon mustard, minced garlic clove, dried oregano, sea salt, and freshly ground black pepper to the bowl. Whisk for an additional 45 seconds until the mixture is fully blended and slightly thickened.
3. Let the dressing sit at room temperature for 10 minutes to allow the flavors to meld. Tip: For a smoother texture, strain the dressing through a fine-mesh sieve.
4. Give the dressing a final whisk before serving. Tip: Store any leftover dressing in an airtight container in the refrigerator for up to 5 days. Shake well before reuse.
5. Drizzle over your favorite salad or use as a marinade for grilled vegetables. Tip: For an extra flavor boost, add a pinch of crushed red pepper flakes.

Zesty and bright, this dressing clings to every leaf and vegetable, delivering a punch of flavor that’s both bold and balanced. Try it over a classic Greek salad or as a daring dip for crusty bread—either way, it’s a game-changer.

Creamy Greek Yogurt Dressing with Herbs

Yum, who knew that a dollop of Greek yogurt could whisk you away to the Mediterranean with just a sprinkle of herbs and a dash of creativity? This creamy, dreamy dressing is about to become your salad’s best friend or your veggie dip soulmate.

Ingredients

• 1 cup full-fat Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 garlic clove, finely minced
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh mint
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine 1 cup full-fat Greek yogurt and 2 tbsp extra-virgin olive oil. Whisk until the mixture is smooth and homogenous.
2. Add 1 tbsp freshly squeezed lemon juice and 1 finely minced garlic clove to the bowl. Whisk again to incorporate.
3. Fold in 1 tbsp finely chopped fresh dill and 1 tbsp finely chopped fresh mint, ensuring the herbs are evenly distributed throughout the mixture.
4. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Whisk one final time to blend all flavors seamlessly.
5. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.

Unbelievably versatile, this dressing boasts a luxuriously creamy texture with a bright, herbaceous kick. Drizzle it over a crisp Greek salad, or use it as a refreshing dip for crunchy crudités. Either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for the recipe.

Garlic and Oregano Infused Greek Dressing

Hold onto your taste buds, folks, because we’re about to take them on a Grecian getaway with a dressing that’s as vibrant as a Santorini sunset. This Garlic and Oregano Infused Greek Dressing is the culinary equivalent of a summer fling—light, zesty, and impossible to forget.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the minced garlic and dried oregano, gently pressing the garlic to release its aromatic oils.
2. Add the red wine vinegar and Dijon mustard to the bowl, whisking vigorously to emulsify the ingredients into a harmonious blend.
3. Slowly drizzle in the extra-virgin olive oil while continuously whisking, creating a smooth and velvety emulsion that’s the foundation of any great dressing.
4. Season the mixture with sea salt and freshly ground black pepper, adjusting the flavors to achieve that perfect balance between tangy and savory.
5. Transfer the dressing to an airtight container and let it rest in the refrigerator for at least 30 minutes, allowing the flavors to meld together like old friends catching up.

Perfect for drizzling over a crisp Greek salad or using as a marinade for grilled chicken, this dressing boasts a texture that’s luxuriously smooth with a flavor profile that’s boldly aromatic. The garlic and oregano don’t just whisper their presence—they announce it with the confidence of a Greek god.

Tangy Feta Cheese Greek Salad Dressing

Ever had one of those days where your salad feels more like a sad desk lunch than a vibrant meal? Let’s change that with a dressing that’s as bold and lively as your personality—our Tangy Feta Cheese Greek Salad Dressing is here to save the day (and your taste buds).

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup crumbled feta cheese, preferably from sheep’s milk
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a medium mixing bowl, combine the extra-virgin olive oil and red wine vinegar, whisking vigorously for 30 seconds to emulsify.
2. Add the crumbled feta cheese, freshly squeezed lemon juice, and Dijon mustard to the bowl, continuing to whisk until the mixture is smooth and slightly thickened.
3. Stir in the minced garlic, dried oregano, freshly ground black pepper, and sea salt, ensuring all ingredients are fully incorporated.
4. Transfer the dressing to a glass jar with a tight-fitting lid, and refrigerate for at least 1 hour to allow the flavors to meld.
5. Before serving, shake the jar well to recombine any separated ingredients.

Great for drizzling over a crisp Greek salad, this dressing boasts a creamy texture with a punchy tang from the feta and lemon. Try it as a marinade for grilled chicken or a dip for warm pita bread—your culinary creativity is the only limit.

Light and Refreshing Cucumber Greek Dressing

Picture this: a dressing so crisp and vibrant, it’s like a summer breeze in a bowl. Our Light and Refreshing Cucumber Greek Dressing is here to turn your salads from ‘meh’ to ‘more, please!’ with just a whirl of your blender.

Ingredients

• 1 cup English cucumber, peeled and finely diced
• 1/2 cup Greek yogurt, full-fat
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp fresh dill, minced
• 1 clove garlic, finely grated
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a high-speed blender, combine the finely diced English cucumber, full-fat Greek yogurt, and extra-virgin olive oil. Blend on high for 30 seconds until smooth. Tip: For an ultra-smooth texture, strain the cucumber before blending to remove excess water.
2. Add the fresh lemon juice, minced fresh dill, and finely grated garlic clove to the blender. Pulse 3-4 times to incorporate. Tip: Fresh dill is key here; dried just doesn’t bring the same vibrancy.
3. Season with sea salt and freshly ground black pepper. Blend for an additional 10 seconds to meld the flavors. Tip: Taste and adjust seasoning as needed, but remember, the flavors will intensify after chilling.
4. Transfer the dressing to an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to develop.

Zesty and creamy with a hint of garlic, this dressing clings to greens like a dream. Drizzle it over a classic Greek salad or use it as a dip for crudités—either way, it’s a game-changer.

Spicy Red Pepper Greek Salad Dressing

Just when you thought Greek salad couldn’t get any more exciting, here comes a dressing that packs a punch and a half! Our Spicy Red Pepper Greek Salad Dressing is the fiery sidekick your greens have been dreaming of, turning the humble salad into a bold flavor adventure.

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tbsp roasted red peppers, finely minced
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 clove garlic, microplaned
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, whisk together the extra virgin olive oil and red wine vinegar until emulsified, about 1 minute.
2. Add the finely minced roasted red peppers, honey, and Dijon mustard to the bowl, whisking vigorously to incorporate.
3. Sprinkle in the smoked paprika, cayenne pepper, microplaned garlic, sea salt, and freshly ground black pepper, continuing to whisk until the mixture is homogenous.
4. Let the dressing sit at room temperature for 15 minutes to allow the flavors to meld, giving it a quick whisk before serving.
5. Drizzle over your favorite Greek salad, or get creative and use it as a marinade for grilled chicken or vegetables.

Perfectly balanced with a smoky depth and a kick that lingers, this dressing transforms the ordinary into the extraordinary. Pair it with crisp cucumbers and feta for a salad that sings with every bite, or dare to drizzle it over grilled halloumi for a cheese lover’s dream.

Homemade Greek Dressing with Kalamata Olives

Dive into the zesty world of Mediterranean flavors with this Homemade Greek Dressing, where Kalamata olives steal the show in a symphony of tangy, herby goodness. Perfect for those who like their salads with a side of personality and their taste buds with a passport to Greece.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup Kalamata olives, pitted and finely chopped

Instructions

1. In a medium mixing bowl, whisk together the extra-virgin olive oil and red wine vinegar until emulsified, about 1 minute.
2. Add the fresh lemon juice and Dijon mustard to the bowl, continuing to whisk until fully incorporated.
3. Stir in the minced garlic, dried oregano, sea salt, and freshly ground black pepper, ensuring the mixture is well combined.
4. Gently fold in the finely chopped Kalamata olives, distributing them evenly throughout the dressing.
5. Let the dressing sit at room temperature for at least 15 minutes before serving to allow the flavors to meld together beautifully.

Now, this dressing isn’t just a treat; it’s a textural masterpiece with the bold flavors of Kalamata olives dancing through every bite. Try drizzling it over a classic Greek salad or use it as a marinade for grilled chicken to elevate your meal from mundane to Mediterranean magic.

Balsamic Vinegar Greek Dressing with Honey

Oh, the joys of a dressing that can turn the blandest of greens into a symphony of flavors! Our Balsamic Vinegar Greek Dressing with Honey is here to save your salads from the mundane, with a playful kick that’ll have your taste buds dancing.

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar, aged
• 2 tbsp honey, raw and unfiltered
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the extra virgin olive oil and aged balsamic vinegar. Whisk vigorously for 30 seconds to emulsify.
2. Add the raw and unfiltered honey and Dijon mustard to the bowl. Continue whisking until the mixture is smooth and homogenous.
3. Stir in the minced garlic, dried oregano, sea salt, and freshly ground black pepper. Whisk for an additional 15 seconds to ensure all ingredients are fully incorporated.
4. Let the dressing sit at room temperature for 10 minutes to allow the flavors to meld. Tip: For a more intense garlic flavor, let it sit for up to 30 minutes.
5. Give the dressing a final whisk before serving. Tip: If the dressing separates, a quick whisk will bring it back together.
6. Drizzle over your favorite salad or use as a marinade for grilled vegetables. Tip: This dressing also pairs beautifully with grilled chicken or fish.

Flavorful, tangy, and just the right amount of sweet, this dressing is a versatile champion in your culinary arsenal. Its velvety texture clings to every leaf, ensuring each bite is as delicious as the last. Try tossing it with some arugula, cherry tomatoes, and feta for a Greek-inspired salad that’s anything but ordinary.

Avocado Greek Salad Dressing for a Creamy Twist

Mmm, who knew avocados could make a Greek salad even more irresistible? This Avocado Greek Salad Dressing is your ticket to a creamy, dreamy twist on the classic, blending the richness of avocado with the zesty punch of traditional Greek flavors. Perfect for those who like their salads with a side of wow.

Ingredients

• 1 ripe Hass avocado, pitted and peeled
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp water (adjust for desired consistency)

Instructions

1. In a blender, combine the avocado, olive oil, lemon juice, red wine vinegar, minced garlic, oregano, sea salt, and black pepper.
2. Blend on high speed for 30 seconds, or until the mixture is smooth and creamy.
3. Add water, 1 tablespoon at a time, blending after each addition until the dressing reaches your preferred consistency. Tip: For a thinner dressing, add more water; for thicker, use less.
4. Taste and adjust seasoning with additional salt and pepper if needed. Tip: The flavors will meld and intensify if the dressing is allowed to sit for 30 minutes before serving.
5. Transfer the dressing to a sealed container and refrigerate until ready to use. Tip: This dressing can be made up to 2 days in advance, but is best enjoyed fresh.

Rich and velvety, this dressing clings to every leaf and cucumber slice, delivering a burst of Mediterranean sunshine with each bite. Try drizzling it over a classic Greek salad, or get adventurous by using it as a dip for grilled vegetables or pita chips.

Mint and Lemon Greek Dressing for a Fresh Taste

Dive into the zesty world of Greek flavors with this Mint and Lemon Greek Dressing that’s about to make your salads the life of the party. It’s like a vacation in a bowl, minus the sunscreen.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp finely chopped fresh mint leaves
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the freshly squeezed lemon juice and Dijon mustard, whisking until the mustard is fully dissolved.
2. Gradually add the extra-virgin olive oil to the lemon juice mixture in a steady stream, whisking continuously to emulsify the dressing.
3. Stir in the finely chopped fresh mint leaves and minced garlic, ensuring they’re evenly distributed throughout the dressing.
4. Season the dressing with sea salt and freshly ground black pepper, whisking again to combine all ingredients thoroughly.
5. Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

Keep this dressing in an airtight container in the refrigerator for up to a week—just give it a good shake before using. The vibrant mint and tangy lemon create a dressing that’s not just a dressing but a statement. Drizzle it over a classic Greek salad, or get adventurous and use it as a marinade for grilled chicken to bring a burst of freshness to your meal.

Sun-Dried Tomato Greek Salad Dressing

Let’s face it, your salad is basically a sad, leafy couch potato without this sun-dried tomato Greek salad dressing. It’s the life of the party, turning your greens from ‘meh’ to ‘more, please!’ with just a drizzle.

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/3 cup sun-dried tomatoes in oil, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the extra virgin olive oil and red wine vinegar. Whisk vigorously for 30 seconds to emulsify.
2. Add the finely chopped sun-dried tomatoes, minced garlic, dried oregano, Dijon mustard, sea salt, and freshly ground black pepper to the bowl. Whisk until all ingredients are fully incorporated.
3. Let the dressing sit at room temperature for 15 minutes to allow the flavors to meld. Tip: For a smoother texture, blend the dressing in a food processor for 10 seconds.
4. Taste and adjust seasoning if necessary, though the measurements are designed to be perfectly balanced. Tip: If the dressing is too thick, thin it with a teaspoon of water at a time until desired consistency is reached.
5. Transfer the dressing to a glass jar or bottle with a tight-fitting lid. Store in the refrigerator for up to 1 week. Tip: Always shake well before use as the ingredients may separate over time.

Zesty and vibrant, this dressing clings to every leaf with the tenacity of a koala, delivering a punch of Mediterranean sunshine in every bite. Try it drizzled over a classic Greek salad or get adventurous by using it as a marinade for grilled chicken—your taste buds will thank you.

Herbaceous Greek Dressing with Dill and Parsley

Kickstart your culinary adventure with this zesty, herb-packed Greek dressing that’s about to become the MVP of your salads, marinades, and even your secret sandwich spread. It’s like a flavor fiesta in your mouth, with dill and parsley leading the parade.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 2 garlic cloves, finely minced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, and red wine vinegar until emulsified. Tip: For a smoother emulsion, add the oil in a slow, steady stream while whisking vigorously.
2. Add the Dijon mustard and finely minced garlic cloves to the bowl, whisking until fully incorporated.
3. Stir in the finely chopped fresh dill, fresh parsley, and dried oregano, ensuring the herbs are evenly distributed throughout the dressing.
4. Season with sea salt and freshly ground black pepper, adjusting to your preference but remember, the flavors will meld and intensify as the dressing sits.
5. Transfer the dressing to an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to marry. Tip: This dressing tastes even better the next day, so consider making it ahead if time allows.
6. Before serving, give the dressing a good shake or stir to recombine any separated ingredients. Tip: If the dressing thickens in the fridge, let it sit at room temperature for 10 minutes or add a teaspoon of warm water to loosen it up.

Whisk this herbaceous Greek dressing into your next meal for a burst of freshness that elevates everything it touches. Its vibrant green hue and tangy, garlicky punch make it not just a dressing but a statement. Try drizzling it over grilled vegetables or using it as a bold dip for warm pita bread—your taste buds will thank you.

Roasted Garlic Greek Salad Dressing

Oh, the joys of a dressing that can make even the most mundane salad feel like a vacation in Greece! Our Roasted Garlic Greek Salad Dressing is here to turn your greens into a Mediterranean masterpiece with just a few whirls of the blender.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 cloves roasted garlic
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Place 3 unpeeled garlic cloves on a small piece of foil, drizzle with a teaspoon of olive oil, wrap tightly, and roast for 30 minutes until soft and golden. Let cool, then squeeze out the cloves.
2. In a blender, combine the roasted garlic, 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard. Blend on high for 30 seconds until smooth.
3. Add 1 teaspoon dried oregano, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper to the blender. Pulse 3-4 times to incorporate the spices evenly.
4. Transfer the dressing to a bowl and gently fold in 1/4 cup crumbled feta cheese for a creamy texture and tangy flavor.
5. Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

And just like that, you’ve got a dressing that’s creamy, tangy, and packed with the rich, mellow flavor of roasted garlic. Drizzle it over a classic Greek salad, or get adventurous by using it as a marinade for grilled chicken—your taste buds will thank you.

Pomegranate Molasses Greek Dressing for a Sweet and Sour Flavor

Brace yourselves, flavor adventurers, because we’re about to dive into a dressing so vibrant, it’ll make your taste buds do the tango. This Pomegranate Molasses Greek Dressing is the perfect blend of sweet, sour, and downright delicious, ready to elevate your salads from meh to magnificent.

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup pomegranate molasses
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the extra virgin olive oil and pomegranate molasses. Whisk vigorously until the mixture is fully emulsified, about 1 minute.
2. Add the freshly squeezed lemon juice and Dijon mustard to the bowl. Continue whisking until the dressing is smooth and uniform in texture.
3. Stir in the finely minced garlic clove, dried oregano, sea salt, and freshly ground black pepper. Whisk for an additional 30 seconds to ensure all ingredients are well incorporated.
4. Let the dressing sit at room temperature for at least 10 minutes before serving to allow the flavors to meld together beautifully.

Marvel at the glossy, velvety texture of this dressing, with its perfect balance of sweet pomegranate and tangy lemon. Drizzle it over a crisp Greek salad, or get creative by using it as a marinade for grilled chicken to add a burst of Mediterranean flair to your meal.

Mustard and Honey Greek Salad Dressing

Boldly breaking the monotony of your salad routine, this Mustard and Honey Greek Salad Dressing is here to dazzle your taste buds with its zesty charm and sweet whispers. Perfect for those who think salads are just ‘rabbit food,’ this dressing is a game-changer, proving that greens can indeed be the life of the party.

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tbsp Dijon mustard
• 2 tbsp raw honey
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the red wine vinegar, Dijon mustard, raw honey, minced garlic, dried oregano, sea salt, and freshly ground black pepper. Whisk vigorously until the mixture is fully emulsified.
2. Slowly drizzle in the extra virgin olive oil while continuously whisking to ensure a smooth, cohesive dressing. Tip: Room temperature ingredients blend more easily, so take your olive oil and honey out of the fridge ahead of time.
3. Taste the dressing and adjust the seasoning if necessary, keeping in mind that the flavors will meld and intensify as it sits. Tip: For a smoother texture, you can blend all ingredients in a food processor for 30 seconds.
4. Transfer the dressing to a glass jar or bottle with a tight-fitting lid. Store in the refrigerator for up to one week. Tip: Always shake well before use to recombine any separated ingredients.

Fabulously tangy with a sweet finish, this dressing clings to every leaf and veggie like it’s telling them a secret. Try drizzling it over a classic Greek salad or get creative by using it as a marinade for grilled chicken to add a Mediterranean flair to your meal.

Chili Flakes Greek Dressing for a Spicy Kick

Spice up your life with this Chili Flakes Greek Dressing that’s about to make your salads the talk of the town—or at least your dinner table. It’s the perfect blend of fiery and tangy, with a hint of Mediterranean magic that’ll have you drizzling it on everything from greens to grains.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp chili flakes
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the extra-virgin olive oil and red wine vinegar, whisking vigorously for 30 seconds to emulsify.
2. Add the freshly squeezed lemon juice and Dijon mustard to the bowl, continuing to whisk until the mixture is fully incorporated.
3. Stir in the minced garlic, dried oregano, chili flakes, sea salt, and freshly ground black pepper, ensuring all ingredients are evenly distributed.
4. Let the dressing sit at room temperature for at least 15 minutes before serving to allow the flavors to meld together beautifully.
5. Give the dressing a final whisk before drizzling over your favorite salad or dish, adjusting the chili flakes to your preferred level of heat.

This dressing boasts a velvety texture with a bold, zesty flavor profile that’s irresistibly spicy. Try tossing it with a quinoa and roasted vegetable bowl for a meal that’s as nutritious as it is delicious.

Orange and Olive Oil Greek Dressing for a Citrusy Note

So, you’re tired of the same old salad dressings and ready to zhoosh up your greens with something that packs a punch? Let me introduce you to a dressing that’s like a vacation in a bottle—bright, sunny, and utterly irresistible.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed orange juice
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the orange juice, red wine vinegar, and Dijon mustard until fully combined.
2. Slowly drizzle in the extra-virgin olive oil while continuously whisking to emulsify the dressing.
3. Add the minced garlic, dried oregano, sea salt, and freshly ground black pepper to the bowl. Whisk again to incorporate all ingredients evenly.
4. Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

Every bite dressed with this vibrant concoction will transport your taste buds to the Mediterranean with its zesty orange notes and the rich, smooth undertones of olive oil. Drizzle it over a classic Greek salad, or get adventurous by using it as a marinade for grilled chicken—either way, it’s a game-changer.

Walnut and Parsley Greek Salad Dressing

Buckle up, flavor seekers! We’re about to dive into a dressing so vibrant, it’ll make your taste buds do the tango. This Walnut and Parsley Greek Salad Dressing is the hero your greens have been dreaming of, blending nutty depth with herby freshness in a way that’s nothing short of magical.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup finely chopped walnuts, toasted
• 2 tbsp finely minced fresh parsley
• 1 tsp Dijon mustard
• 1 clove garlic, microplaned
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, whisk together the extra-virgin olive oil and freshly squeezed lemon juice until emulsified.
2. Add the finely chopped toasted walnuts, minced fresh parsley, Dijon mustard, and microplaned garlic to the bowl. Whisk vigorously to combine.
3. Season the mixture with sea salt and freshly ground black pepper, whisking again to ensure all ingredients are fully incorporated.
4. Let the dressing sit at room temperature for 10 minutes to allow the flavors to meld, giving it a quick whisk before serving.

Get ready to drizzle this golden elixir over your favorite greens and watch them come alive. The dressing boasts a creamy texture with a punchy, bright flavor profile, thanks to the lemon and parsley, while the walnuts add a delightful crunch. Try it over a classic Greek salad or as a bold marinade for grilled chicken to really let its flavors shine.

Smoky Paprika Greek Dressing

Now, let’s dive into a dressing that’s about to become the MVP of your salads, the Smoky Paprika Greek Dressing. It’s like the Greek gods decided to throw a party in your mouth, and everyone’s invited—especially your taste buds.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp smoked paprika
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh oregano, finely chopped

Instructions

1. In a medium mixing bowl, combine the extra-virgin olive oil and red wine vinegar. Whisk vigorously for 30 seconds to emulsify.
2. Add the smoked paprika, Dijon mustard, and minced garlic to the bowl. Whisk until the mixture is homogenous and no streaks of paprika remain.
3. Season the dressing with sea salt and freshly ground black pepper. Whisk again to incorporate the seasonings evenly throughout the dressing.
4. Fold in the finely chopped fresh oregano, ensuring it’s distributed uniformly for a burst of herbal freshness in every bite.
5. Let the dressing sit at room temperature for at least 15 minutes before serving to allow the flavors to meld together beautifully.

Velvety with a kick, this dressing clings to greens like it’s giving them a smoky, tangy hug. Drizzle it over a classic Greek salad, or get adventurous and use it as a marinade for grilled chicken—your kitchen, your rules.

Quick and Easy Greek Dressing with Dried Herbs

Zesty as a summer breeze through the olive groves, this Quick and Easy Greek Dressing with Dried Herbs is your ticket to transforming the mundane into the magnificent. Whether you’re dressing a salad or marinating your favorite proteins, this blend is a flavor powerhouse that’s as effortless as it is delicious.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine 1/2 cup extra-virgin olive oil and 1/4 cup red wine vinegar. Whisk vigorously for 30 seconds to emulsify.
2. Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder to the bowl. Whisk until all herbs are evenly distributed.
3. Season the mixture with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk again to incorporate.
4. Let the dressing sit at room temperature for at least 15 minutes before serving to allow the flavors to meld. Tip: For a more intense flavor, prepare the dressing a day in advance and refrigerate.
5. Give the dressing a final whisk before drizzling over your dish. Tip: If the olive oil solidifies in the fridge, let the dressing sit at room temperature for 10 minutes or warm it gently in your hands.

Daringly vibrant, this dressing boasts a harmonious blend of earthy herbs and tangy vinegar, with a smooth, velvety texture that clings beautifully to greens. Try it as a bold finish for grilled vegetables or as a lively marinade for chicken skewers at your next barbecue.

Lavender Infused Greek Salad Dressing for a Floral Touch

Mmm, who knew a salad dressing could whisk you away to the Greek isles with just a hint of lavender? This isn’t just any dressing; it’s a vacation in a bottle, ready to drizzle over your greens and transport your taste buds to sunnier skies.

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp dried culinary lavender buds
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a small saucepan over low heat, gently warm the extra virgin olive oil and dried culinary lavender buds for 5 minutes to infuse the oil, ensuring not to let it smoke.
2. Remove the saucepan from heat and let the lavender-infused oil cool to room temperature, about 20 minutes, for optimal flavor extraction.
3. Strain the lavender buds from the oil using a fine-mesh sieve, pressing lightly to extract all the flavorful oil.
4. In a medium bowl, whisk together the lavender-infused oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and freshly ground black pepper until emulsified.
5. Let the dressing sit for at least 30 minutes before serving to allow the flavors to meld beautifully.

Yield a dressing that’s as fragrant as a Greek garden, with a velvety texture that clings lovingly to every leaf. Try it over a classic horiatiki, or get whimsical by drizzling it over grilled peaches for a salad that sings summer.

Conclusion

Mastering the art of Greek salad dressing is now at your fingertips with these 21 versatile recipes! Whether you’re dressing up a weeknight dinner or impressing guests, there’s a flavor for every occasion. We’d love to hear which recipe becomes your go-to—drop a comment below. Loved this roundup? Share the Greek goodness by pinning this article on Pinterest for your fellow foodies to discover!