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A jar of Greek salad dressing on a countertop.

5-Ingredient Greek Salad Dressing Recipe

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5 from 20 reviews


This is my Great Aunt Phyllis’s Greek salad dressing recipe. My extended family has used it for years to dress — wait for it — Greek salad, but not a traditional horiatiki salad, which is a non-lettuce salad composed of largely chopped peppers, cucumbers, tomatoes, and feta, all dressed with a light drizzle of olive oil and vinegar. This Greek salad includes mustard and is a thicker, emulsified dressing.

If you’d like to make the Greek salad pictured above, you’ll need:

For the Greek Salad: 

  • 2 to 3 heads Romaine lettuce, chopped into 1- to 2-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 4 to 6 scallions, thinly sliced
  • 1/2 to 1 cup pitted kalamata olives
  • fresh chives, snipped with scissors into the salad to taste
  • fresh dill, snipped with scissors into the salad to taste
  • 4 ounces of feta, sliced thinly or crumbled
  • pinch dried oregano, optional
  • Freshly cracked black pepper, optional

Toss everything in a large bowl with Greek salad dressing to taste. 


  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sugar
  • Freshly ground black pepper to taste, optional
  • 1/2 cup extra virgin olive oil


  1. In a small bowl, whisk together the mustard, vinegar, salt, sugar, and pepper, if using, to taste. Whisking constantly, stream in the olive oil until the dressing is emulsified. 
  2. Transfer to a storage vessel and store in the fridge for up to 2 weeks. (And probably longer in fact. I often make a double batch of this recipe, and I have used it weeks after first storing it. Bring to room temperature before serving.)
  • Prep Time: 5 minutes
  • Category: Dressing
  • Method: Whisk
  • Cuisine: Greek, American