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Recipe

Light Greek Salad Dressing Recipe

A bright, savory, herb-forward Greek dressing with lemon, red wine vinegar, and oregano. Big flavor, lighter feel, and ready in 5 minutes.

Author By Matt Campbell
4.8
A glass jar of light Greek salad dressing with visible herbs and garlic on a wooden counter, with a lemon and a bowl of chopped cucumbers and tomatoes in the background
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If you love a classic Greek salad but sometimes want the dressing to feel a little less heavy, this one is your new weeknight move. It is tangy from lemon and red wine vinegar, savory from garlic and Dijon, and unmistakably Greek thanks to dried oregano and a pinch of dill. The best part is it tastes like you did something fancy, even though you basically just shook a jar like it owed you money.

This is a light Greek salad dressing in the sense that it uses less oil than a common vinaigrette ratio (think 3 parts oil to 1 part acid). Here, we keep the oil a little more restrained so it stays bright, punchy, and not greasy. It still clings, though, thanks to Dijon, and it lands herb-forward with a lightly creamy texture and that briny-adjacent Greek salad vibe.

A Greek salad in a bowl with cucumbers, tomatoes, red onion, olives, and feta right as dressing is being poured over the top

Why It Works

  • Bright and balanced: Lemon plus red wine vinegar gives you that crisp, clean bite without tasting harsh.
  • Herbal and savory: Oregano brings the classic Greek vibe, while Dijon and garlic add depth so it tastes restaurant-level.
  • Lighter but still rich: Uses less oil than a typical vinaigrette ratio, so it tastes vibrant, not oily.
  • Fast and flexible: Shake it in a jar, then use it on salads, grilled chicken, chickpeas, or roasted vegetables.

Pairs Well With

  • Grilled chicken thighs on a platter with lemon wedges and herbs

    Grilled Lemon Oregano Chicken

  • A bowl of cooked couscous with parsley and diced cucumbers

    Herby Couscous

  • Roasted potatoes on a sheet pan with golden edges and oregano

    Greek-Style Roasted Potatoes

  • A bowl of chickpeas with diced cucumber, red onion, and herbs

    Simple Chickpea Salad

Storage Tips

Refrigerate: Store in a tightly sealed jar or container for 5 to 7 days (best flavor in the first few days).

Shake before using: The dressing will separate naturally. That is normal and honestly part of the charm.

If it thickens: Olive oil can firm up in the fridge. Let the jar sit on the counter for 10 minutes, then shake again.

Make-ahead tip: If you are prepping salads, keep the dressing separate until serving so your veggies stay crisp.

Common Questions

Is Greek salad dressing supposed to have sugar?

Not necessarily. Some versions include a pinch to round out acidity. This recipe uses 1 teaspoon honey (optional), which helps the lemon and vinegar taste smoother without turning the dressing sweet.

Can I make it without Dijon mustard?

Yes. Dijon helps emulsify (so it looks lightly creamy instead of separating) and adds savory depth. If you skip it, the flavor is still great, but you will want to shake it harder and more often. Think: jar workout.

What is the best vinegar for Greek dressing?

Red wine vinegar is the classic choice for that sharp, Greek-salad bite. If you only have white wine vinegar, it works. If you only have apple cider vinegar, use it, but expect a slightly fruitier tang.

Can I use fresh oregano instead of dried?

You can, but dried oregano is more traditional in dressings and gives that punchier, “Greek restaurant” flavor. If using fresh, start with 1 tablespoon finely chopped and adjust to taste.

How long does homemade Greek dressing last?

For best flavor, use it within 5 to 7 days stored airtight in the fridge. If it smells off or tastes weirdly flat, do not power through it. Toss it and make a fresh batch.

Can I use this as a marinade?

Yes, just keep it short because it is acidic. Aim for 15 to 60 minutes for chicken, 10 to 20 minutes for shrimp, and 30 to 60 minutes for chickpeas. Longer than that and the texture can start getting a little too “cooked” on the outside.

How do I make it dairy-free?

This dressing is naturally dairy-free. If you add feta to the dressing (some people do), skip it and add dairy-free feta to the salad instead.

I started making this when I realized my “quick salad” habit was turning into “quick salad plus a heavy-handed oil pour.” The fix was simple: keep the flavor loud and the ratio a little lighter. Now I keep a jar in the fridge like a safety net. If dinner is looking boring, this dressing shows up with oregano breath, lemon brightness, and just enough garlic to make you feel like you know what you are doing.