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Best Greek Salad Dressing: Creamy, Tangy & Better Than Bottled
If you’ve ever searched for the best Greek salad dressing, you’ve probably noticed two camps: the classic oil-and-vinegar version and the creamy restaurant-style dressing that coats every tomato and cucumber perfectly.
This recipe leans into the second style. It keeps the bright, traditional flavours of Greece (lemon, red wine vinegar, garlic, oregano, and olive oil) but adds yogurt and feta for body and depth. With only a small amount of feta in the fridge, this dressing was created, so that every bite had a fantastic feta flavour. This remarkably small amount of feta cheese really packs a punch! The result is a Greek Salad dressing that is tangy, slightly creamy, and packed with fresh herbs. You may want to drink it directly from the blender!
For us, sometimes Greek Salad is so vegetable heavy that it needs the balance of some creaminess to tame it all down 🙂
Best of all, it takes five minutes to make and tastes better than anything you can buy in a bottle.
Why This Is the Best Greek Salad Dressing
Great Greek salad dressing should hit a few key notes:
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Bright acidity
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Fresh herbs
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Real garlic
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Good olive oil (we use Berbati Olive Oil, have for years! Why does Greek Olive Oil matter? If possible, choose a Greek extra virgin olive oil. Many Greek oils are naturally thicker and slightly buttery, which gives this dressing a luxurious texture. Since olive oil is the largest ingredient, using a good one makes a noticeable difference.
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Just enough saltiness
This recipe balances all of those elements beautifully.
The red wine vinegar and lemon juice bring brightness.
The garlic and oregano provide classic Greek flavour, with the parsley leaves giving it a beautiful fresh green colour.
The feta and yogurt create a creamy texture without making the dressing heavy.
And finally, the Greek extra virgin olive oil ties everything together with a rich, buttery finish.
It’s the kind of dressing that makes people ask what you put in it.
- Prep Time: 5 mins
- Total Time: 5 minutes
Ingredients
- 1 really large clove garlic, peeled and roughly chopped
- 3 tbsp red wine vinegar
- 3 tbsp plain yogurt
- 3 tbsp crumbled feta cheese
- 1/2 tsp dried oregano
- 1/2 loose cup parsley leaves (about a handful)
- Juice of 1/2 large lemon
- Good pinch kosher salt
- 1/2 cup good quality extra virgin olive oil (Greek olive oil is ideal)
Instructions
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Add the garlic, red wine vinegar, yogurt, feta, oregano, parsley, lemon juice, and salt to a blender or small food processor.
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Blend for about 30 seconds on high speed until the herbs and garlic are broken down.
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Reduce the speed to the lowest, and with the blender running, slowly drizzle in the olive oil until the dressing becomes smooth and lightly creamy.
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Taste and adjust seasoning if needed. A little extra salt or lemon can brighten everything.
Notes
Kitchen Tips From Jody & Kirstie for Perfect Greek Salad Dressing
Use fresh garlic, and fresh lemon juice.
Pre-minced garlic won’t give the same sharp, fresh flavour. Just use fresh lemon juice.
Balance acidity and richness.
The lemon and vinegar should taste bright, but the olive oil and yogurt smooth everything out.
Blend, don’t overprocess.
You want the parsley finely chopped, not completely pureed.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Taste before serving.
Feta can vary in saltiness, so adjust the seasoning after blending. Taste properly too: dip a cucumber or something that you plan on dressing for the most accurate tasting! If it’s too punchy, add a dollop of mayonnaise!
How to Use Greek Salad Dressing
Of course, the obvious answer is Greek salad, but this dressing goes much further.
Try it with:
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Tomato, cucumber, red onion, olives, and feta
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Grain bowls with roasted vegetables
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Grilled chicken or lamb
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Pasta salad
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Roasted potatoes
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A marinade for chicken or shrimp
It also works beautifully as a dip for warm pita bread or grilled vegetables.
How to Store Homemade Greek Dressing
Store the dressing in a sealed jar or container in the refrigerator.
It will keep well for 4–5 days.
Since this dressing contains yogurt and feta, it may thicken slightly when chilled. Simply stir or shake before using.
Frequently Asked Questions
Can I make Greek salad dressing without yogurt?
Yes. Simply omit the yogurt for a more traditional vinaigrette-style dressing. The feta will still provide some creaminess.
Can I substitute another herb for parsley?
Fresh dill works beautifully in this recipe and adds a classic Mediterranean flavour.
What if I don’t have a blender?
Finely mince the garlic and parsley, then whisk all ingredients together in a bowl while slowly adding the olive oil.
What Makes a Greek Salad Truly Great
A great Greek salad isn’t complicated. It’s about fresh ingredients, good olive oil, and proper seasoning.
When the dressing is right, everything else falls into place. Tomatoes taste sweeter, cucumbers taste fresher, and the feta becomes even more savoury.
This dressing brings those elements together in a way that feels simple, balanced, and deeply satisfying.
Once you try it, you’ll likely skip the bottled versions entirely. For MORE of our homemade salad dressing recipes, click HERE!
vinegar & garlic.
