Greek Lemon-Garlic Salad Dressing Recipe

Close-Up Of Greek Salad In Plate
Igor Golovniov / EyeEm / Getty Images
Total Time: 10 min
Prep Time: 5 min
Cook Time: 5 min
Servings: 8

Nutrition Highlights (per serving)

183 calories
20g fat
1g carbs
0g protein
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Nutrition Facts
Servings: 8
Amount per serving  
Calories 183
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 153mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g  
Includes 0g Added Sugars 0%
Protein 0g  
Vitamin D 0mcg 0%
Calcium 6mg 0%
Iron 0mg 0%
Potassium 15mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Greek salad dressings are traditionally made with red wine vinegar, but this lemon-based version is delicious. Greek dressing is usually packed with garlic, which tends to mellow with time.

If you are going to use the dressing right away  use 2 cloves of garlic per 1 cup of dressing. But if the dressing is going to sit for a while before serving, you can use 3 or 4 cloves.

In addition to dressing a salad, this vinaigrette is a delicious addition to almost any dish. Drizzle it on vegetables or over fish, or used to marinate chicken or meat before grilling. It is also a great way to get more healthful olive oil into your diet. 

The easiest way to mix the dressing is in a glass jar (and then you have your storage container as well). If you don't have a jar, you can whisk the dressing in a bowl.


  • 1/4 cup lemon juice (freshly squeezed)
  • 1/2 teaspoon salt
  • Ground pepper (to taste)
  • 2 teaspoons Greek seasoning blend (or Greek oregano)
  • 1 teaspoon Dijon (or brown mustard)
  • 2 cloves garlic (finely grated, pressed, or finely minced)
  • 3/4 cup olive oil (extra virgin preferred)


  1. Combine all ingredients except olive oil in the jar or bowl. If you're using a jar, shake with the lid on securely; if using a bowl, whisk to mix.

  2. Add the olive oil—if you're using the jar pour it all in at once and shake very well. If using a bowl, whisk the dressing while streaming in the olive oil. The mustard will help it emulsify so it looks a bit creamy and not separated.

  3. Taste—if it tastes too acidic (some lemons are sourer than others), add a bit more olive oil. Of course, you can adjust salt and other seasonings as well.

Ingredient Substitutions and Cooking Tips

Once you master this Greek lemon-garlic dressing, you can swap out or add ingredients to create your own.

Use tarragon instead of Greek seasoning for a French-inspired vinaigrette, add minced red pepper, tomatoes, and capers for a dressing with some heft, or give it some Mexican flair by including cilantro, cumin, and a bit of jalapeno.

As this dressing sits, the oil will congeal and will separate from the rest of the ingredients. Bring to room temperature and make sure to give it a good shake or a strong whisk before serving.

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