Homemade Greek Salad Dressing Recipe ♥

Homemade Greek Salad Dressing ♥ AVeggieVenture.com, just a few pantry ingredients and feta. Better than bought!
graphic button small size size 10 How to make Greek salad dressing, a vinaigrette, really, with a short list of pantry ingredients. Super simple and great to keep on hand. graphic button small size size 10

So the English chef / food activist / TV personality Jamie Oliver has a crusade, he calls it Jamie's Food Revolution. But I have one too, it just doesn't come with a television show and a marketing budget. But it does fit right in with the Food Revolution's idea of changing one thing, just one thing, in our diets – to the good, by the way!

My crusade is to persuade home cooks to never buy salad dressing again. HA – I've actually accidentally written "never MAKE salad dressing again" often enough that I've wondered if there might be a counter crusade mounted by the salad dressing manufacturers. But no, we don't make salad dressing at home because we're too busy, we don't know how, the bottles are convenient (albeit expensive), everyone can have their own favorite, we're not eating salads anyway – and on and on, just pick one.

This is such an easy dressing, I made it twice for the gorgeous Greek Bread Salad with Toasted Pita Chips. Oh so good and kid-friendly too! For the dressing, I was able to drop the oil to almost nothing, just a teaspoon, because of all the flavor and creaminess from the feta cheese.

"This is definitely a keeper ..." ~ Lynda


Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1/3 cup

1 small clove garlic
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

3 tablespoons red wine vinegar
1 teaspoon (yes, teaspoon) olive oil
1/4 teaspoon "good" prepared mustard such as Dijon
1 ounce (28g) feta cheese (about one square inch)

1/2 teaspoon dried oregano

In a small food processor, whiz the garlic, sugar, salt and pepper. Then add and process all the remaining ingredients (except the oregano) until frothy. Finally, stir in the oregano. Taste and adjust seasonings as needed.

I made one batch using all pantry ingredients, another substituting a teaspoon of Penzey's Greek Seasoning for the oregano, pepper and salt. No contest, the first batch was preferable. The Penzey's product is just too salty.
I usually make a triple batch, it fits into an 8-ounce commercial salad dressing bottle I use over and over again, one different dressing after another.
Even a triple batch mixes beautifully in a mini food processor. I also have a mini food processor blade/cup that came with an immersion blender years ago, that would work too. Even a triple batch would be too little volume for a big food processor.
It's a great trick, doing the garlic first with salt and/or sugar. The grainy salt and sugar give the garlic something to hang onto and so it chops down really fine. I use this technique all the time, give it a shot!
For mustard, I often use this gorgeous Homemade Finnish Mustard, a staple in my refrigerator.

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~ Buttermilk Garlic Salad Dressing ~
~ Homemade Thousand Island Dressing ~
~ German Salad Dressing ~
~ more salad dressing recipes ~
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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I'm glad you included the note about making this recipe and another with the Penzey's Greek seasoning, because that is what I always use but I also have the ingredients for the recipe on hand. I am going to give this a try for sure, especially when tomatoes and cukes come into season!

  2. Alanna, I took your challenge and haven't bought salad dressing in over a year. It's so easy to whip up a salad dressing, especially if you keep lemons on hand, dijon mustard, olive oil, and vinegars. I also use DaVinci Sugar Free Syrups for flavors like Hazelnut and Macadamia (just a consumer, no financial interest).

  3. I'm another who regularly uses Penzey's Greek seasoning. Will try it both ways. Enjoy reading your blog.

  4. One of the only times I buy salad dressing is to make a particular salad (orzo, spinach, feta, grape tomatoes, olives if you like them) that calls for Greek dressing. I will file this recipe together with the salad recipe and be set!

  5. by the way, is that powdered mustard, or prepared? At 1/4 tsp, I suspect it is powdered, but want to be sure.

  6. I think this is an excellent crusade. You forgot to mention all the preservatives in bottled dressings is another reason to make your own.

  7. I really like that this uses so little oil and the flavor comes from the cheese. Sounds wonderful!

  8. I couldn't agree more. It's not just the expense, it's the ingredients. So many salad dressings are loaded with all sorts of corn derivatives and preservatives. I usually make the salad dressing in the bottom of the big family salad bowl. Then add the salad ingredients and toss. It's easy, and you use fewer dishes!

  9. Looks good! I made a creamy feta dressing last night out of an old Food & Wine mag and it was great . . . and I am with you - no buying salad dressing! It's amazingly easy to make and the homemade stuff is so much more delicious and lots better for you, too.

  10. I agree! Count me in for the revolution. We even make our own ranch now - I just don't know what to do with the rest of the buttermilk. Any ideas?

  11. Ok I need some help because my wife HATES feta cheese (i mean I can't even sneak it in) so do you have a recommendation for a substitute well suited for this recipe?

  12. AnonymousMay 03, 2010

    I always add the juice of half a lemon and use basil instead of oregano. for Nick Stevens, how about a creamy goat cheese?

  13. oh this is great to know -looks delicious!

  14. Sorry, all, for slow responses, I've been away with limited access to the Internet.

    JenZ ~ this would be a great 'dressing' for tomatoes and cucumbers, now I want some NOW!

    StreetCar ~ Aii, you warm my heart. I'm keen on the sugar-free syrups, too, especially for smoothies.

    Cheryl ~ I'd love to know if you prefer one vs the other. Thanks for the kind words!

    Tricia ~ Now I'm hungry for YOUR salad! OH and it's prepared mustard, it's just a touch for a small serving of dressing. I changed the recipe so it's clear, thanks for mentioning.

    Julia ~ Great point, who needs all those preservatives?

    Cara ~ I was most happy that so little oil is needed!

    Stephanie ~ You are sooo right.

    Sarah ~ We need to spread this word!

    Sophie ~ You are so welcome!

    Christine ~ Buttermilk? Oh you're going to love the "ingredient" list at Kitchen Parade, including the buttermilk recipes. :-)

    Nick ~ Well aren't you so great for finding substitutes that will make your wife happy! :-) I would go for the 'cream' angle, maybe cream cheese or goat cheese though if she doesn't like feta, she may not like goat cheese either. It should be a fresh cheese, so ricotta would work, anything slightly wet. Hope this helps!

    Anonymous ~ Thanks for chiming in, I love your basil/lemon ideas too.

    Simply LIfe ~ Thanks!

  15. First off, thanks for a lovely blog. I really appreciate your posts. Second, I have recently made the exact same pledge to myself about bottled dressings! And greek was one I hadn't tried to recreate yet...can't wait!!! Thanks so much!

  16. As a dressing-phobe, this is the recipe for me! The second time around, I substituted lemon juice for the vinegar, dropped the sugar, and liked it even more. This is definitely a keeper, and I thank you for it.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna