3-Ingredient Greek Salad Dressing
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I don't own a single bottle of shop-bought salad dressing, and I never will. The whole Greek table runs on one simple mix, and this 3 ingredient greek salad dressing is it: good olive oil, fresh lemon, and dried oregano, shaken in a jar in about the time it takes to find the jar. No sugar, no gums, no list of things you can't pronounce — just the dressing that's been going on *horiatiki* for generations.
Why three ingredients is all you need
A great dressing isn't about a long list — it's about balance and good oil. Olive oil for body and richness, lemon for the sharp edge that wakes everything up, oregano for that unmistakable Greek note. Salt and pepper aren't really "ingredients," they're just seasoning. Get those three right and there's nothing to add.
Bottled "Greek" dressing is a small tragedy in a plastic shaker — watered down, over-sugared, and thickened with things that have no business near a salad. This takes ninety seconds and tastes like the real thing because it *is* the real thing. The olive oil is the point; don't go cheap on it.
The ratio that matters
Three parts oil to one part lemon juice. That's the backbone — here it's 6 tablespoons oil to the juice of 1 lemon. Too much and it's mouth-puckering; too little and it's greasy. If you're not sure, start at 3:1 and adjust on a leaf, not in your head. We don't measure this stuff like a chemistry class — once you've made it twice, you'll do it by eye.
Substitutions and swaps
- Apple cider vinegar — for a sharper dressing that keeps a little longer, swap the lemon for a splash of apple cider vinegar.
- A little garlic — half a clove, grated fine, if you like it punchy.
- A pinch of Dijon or a few drops of honey — not traditional, but they help the dressing stay emulsified and round off the sharpness.
- Fresh oregano — lovely if you have it; use about a tablespoon, chopped, in place of the dried.
What to put it on
This is the dressing for any Greek cucumber tomato salad or a make-ahead Greek tortellini salad, and it's at home across the whole Salads & Sides table. It's also a quick marinade for chicken or fish — see what goes with Greek salad for the mains it loves. Olive oil this central to a dish is exactly why the Mediterranean way of eating works: the good fat carries the flavour.
Make ahead and storage
Make a double batch and keep it in a sealed jar in the fridge for up to a week. The oil will solidify and turn cloudy when cold — completely normal. Take it out about 10 minutes before serving, give it a hard shake, and it comes right back together. Dried oregano actually holds its flavour well, so a jar made ahead only gets more savoury.
3-Ingredient Greek Salad Dressing
A 3-ingredient Greek salad dressing — good olive oil, fresh lemon and dried oregano, shaken in two minutes. The only vinaigrette your salad needs.
5 min
0 min
5 min
6
Ingredients
- 6 tbsp extra-virgin olive oil
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp dried oregano
- Sea salt and black pepper, to taste
Method
- 1.Put the olive oil, lemon juice, and oregano in a jar with a good pinch of salt and pepper.
- 2.Seal the jar and shake hard for 15–20 seconds, until the dressing looks thick and a little cloudy — that's the oil and lemon coming together. No jar? Whisk it in a bowl.
- 3.Taste it on a leaf or your fingertip. More lemon for sharper, more salt if it tastes flat, more oregano if you want it earthier.
- 4.Pour over a Greek salad just before serving and toss. Don't dress it early or the vegetables weep.
Frequently asked questions
- What is Greek salad dressing made of?
- At its most traditional, just extra-virgin olive oil, fresh lemon, and dried oregano, with salt and pepper. That's it — no sugar, no gums, no bottled mystery. The quality of the olive oil is what makes or breaks it, so use one you'd happily eat off a spoon.
- Can I use vinegar instead of lemon?
- Yes — a splash of apple cider vinegar works in place of the lemon for a sharper dressing that keeps a little longer. Use about the same amount and adjust to taste; lemon keeps it brighter and fresher.
- How long does homemade Greek dressing keep?
- About a week in a sealed jar in the fridge. The olive oil will firm up and go cloudy when cold — that's normal. Just take it out 10 minutes before you need it and shake again to bring it back together.
