Tangy, creamy, and unapologetically garlicky with lemon, oregano, and feta. The kind of dressing that turns “just a salad” into dinner.
By Matt Campbell
This is my go-to Bold Greek Dressing for when I want big, bright flavor without a pantry scavenger hunt. It is tangy from lemon and red wine vinegar, creamy from Greek yogurt, and finished with feta for that salty little punch that makes you keep “taste-testing” with a spoon.
It is made for Greek salads, but do not stop there. This stuff is a marinade, a sauce, and a sandwich upgrade in a single jar. And yes, it is friendly to weeknights: shake, whisk, done.
Food safety note: Because this includes dairy, do not leave it out at room temp for more than 2 hours.
It is Greek inspired and built on the flavors you expect (lemon, oregano, garlic, olive oil, vinegar). The creamy twist comes from Greek yogurt and feta, which makes it more of a modern, sauce-like dressing that still tastes very “Greek.”
Yes. Swap the Greek yogurt for an unsweetened dairy-free yogurt, and either skip the feta or use a plant-based feta alternative. You may want an extra pinch of salt and a touch more vinegar to replace feta’s tang.
Give it 10 minutes to settle, then taste again. If it is still too tangy, add a little more yogurt (1 tablespoon at a time) or a small drizzle of honey.
Thin with water, 1 tablespoon at a time, until it pours the way you want. For a richer drizzle, thin with a splash of olive oil instead.
Absolutely. Dried oregano is the main vibe here. If you have fresh dill or parsley, it is a great bonus, but not required.
Yes, especially for chicken, shrimp, or chopped veggies. Yogurt marinades can be a bit gentler than straight vinegar or lemon, but you still do not want to push it too far, especially with seafood.
Timing: Marinate chicken or veggies 30 minutes to 6 hours in the fridge. For shrimp or other delicate proteins, aim for 15 to 30 minutes.
Safety note: If you use it as a marinade, discard what touched raw meat. If you want some as a sauce, set a portion aside before adding protein.
I started making this dressing when I got tired of buying “Greek” bottles that tasted like lemon-scented oil with low follow-through. I wanted something that clings to cucumbers, makes romaine exciting, and can double as a sauce for chicken without needing a second recipe.
The feta was the accidental upgrade. One day I had a tablespoon left in the container and tossed it in. Suddenly the dressing had that salty, creamy edge that made everything feel like it came from a little neighborhood spot with a grill running in the back. Now I do it on purpose.
Quick serving ideas: Toss with chopped romaine, cucumber, tomato, red onion, and olives. Drizzle over roasted potatoes. Use as a sauce in wraps with grilled chicken or chickpeas.
