Homemade Greek Dressing

Pro tips

• Mince garlic very finely or use a garlic press to ensure it distributes evenly and doesn't overpower the dressing.
• Whisk the mustard, lemon juice, and garlic together before adding oil — this helps emulsify the dressing and prevents it from separating.
• Add oil slowly while whisking constantly to achieve a creamy, stable emulsion rather than a separated, oily dressing.
• Taste and adjust seasoning after mixing — fresh oregano is mild, so don't be shy with salt and pepper.

Substitutions

• Avocado oil → Extra-virgin olive oil (more traditional Greek flavor)
• Fresh oregano → Dried oregano, 2 tsp (use half the amount; flavor is more concentrated)
• Dijon mustard → Whole grain mustard (slightly grainier texture, milder flavor)
• Lemon juice → White wine vinegar, 2 tbsp (tangier, slightly less bright)

Storage & make-ahead

Store in an airtight glass jar in the refrigerator for up to 5 days; shake well before each use as the oil and lemon juice separate.

Can I make this dressing ahead of time?

Yes. Store in an airtight jar in the refrigerator for up to 5 days. Shake well before using, as the oil and lemon juice will separate.

What's the best oil to use for Greek dressing?

Avocado oil or extra-virgin olive oil both work well. Avocado oil has a milder flavor; olive oil adds a more traditional Greek taste.

Can I use dried oregano instead of fresh?

Yes, but use only 2 teaspoons dried oregano since it's more concentrated than fresh. The flavor will be slightly different but still delicious.

How do I emulsify this dressing?

Whisk the garlic, mustard, lemon juice, salt, and pepper together first, then slowly drizzle in the oil while whisking constantly to create an emulsion.

What salads work best with Greek dressing?

Use it on Greek salads with tomatoes and cucumbers, green salads, grain bowls, or roasted vegetable platters.