We have been enjoying some version of this homemade dressing for some time over here. It started way back before this Mediterranean Pasta Salad and has evolved since this 5-star roasted chickpea lettuce salad.

Glass pourer with greek dressing next to fresh herbs.

It’s a classic Greek vinaigrette with fragrant herbs, zesty lemon, and bold vinegar, balancing between bright, fresh, and tangy. It’s versatile, super easy to make, and a recipe you’ll want to have on hand. Lucky for us, it keeps well in the fridge so it’s great for meal prep, too!

Ingredients You’ll Need

Off the bat, this dressing recipe uses mostly pantry ingredients, but I’ll leave you notes about fresh ingredient substitutions. Dried herbs make this recipe easy to make all year long (especially if you’re in the North where fresh and winter do not coexist).

Plate with spices next to jars of vinegar and oil.
  • Red Wine Vinegar and Fresh Lemon Juice: both add bright acidity to the dressing and are key to this vinaigrette! If you don’t have a fresh lemon on hand, substitute it with a little more red wine vinegar. Try white wine vinegar if you are looking for a more delicate, lighter flavor.
  • Oregano and Thyme: ah, my two favorite Mediterranean herbs! If you have fresh, definitely chop them up and use them in this dressing! Keep in mind that you will want to double the amount if using fresh herbs instead of dried ones. Dried herbs are more concentrated in flavor.
  • Garlic: ya know there’s gotta be garlic… fresh will have the most punch. I recommend using a garlic press to mince it so it’s incorporated throughout the dressing.
  • Dijon Mustard: this is optional, but I do recommend a little squeeze of it to help emulsify the dressing; it helps the oil and vinegar bind together for a uniform dressing.
  • Extra Virgin Olive Oil: as recommended with all my homemade dressings, use the highest-quality olive oil you can – it will definitely elevate the flavor since the EVOO is a key ingredient.
  • Salt and Pepper: I do recommend adding to taste, but be sure there is enough salt to bring out the flavor in the dressing. If you are making a pasta salad, add more, since the pasta salad is getting any flavor from the dressing, it will balance out in the end.

If you want to make it creamy, add a few tablespoons of Greek yogurt!

Shake it Up!

Ok, my favorite way to make homemade sauces or dressing is in a mason jar! The recipes that require just whisking ingredients together and nothing else…that’s when I throw it in a jar and shake! It makes life so much easier and effectively emulsifies the ingredients.

Mason jar with dressing.

If you’re not using a jar to shake the ingredients together, I recommend combining all except the olive oil. Then, slowly drizzle in the olive oil while whisking the dressing together. This will help it incorporate the best.

Once it’s combined, taste test and adjust the acid, salt/pepper, or sweetness as needed. If it’s too acidic, add a squeeze of honey or maple syrup. If it needs just a little something, try another pinch of salt.

Ways to Use Mediterranean Dressing

This is a really versatile recipe that can be used for more than just salads.

If you have meat-eaters in the family, use it as a marinade for chicken or steak. Even shrimp, but keep in mind the acid will eventually “cook” the delicate shrimp, so I recommend only 15 minutes or so. For vegetarians, marinade tofu or halloumi cheese for BBQ skewers.

Greek dressing pouring into pasta salad.

Aside from green lettuce salads, use it with a regular pasta salad, or a cheese tortellini pasta salad. It’s also refreshing tossed with raw or cooked vegetables. Try it on air fryer Brussels sprouts or oven-roasted broccolini.

Of course, throw together some onion, tomato, cucumber, and feta cheese in a bowl, toss it with some dressing, and enjoy a super easy, fresh Greek salad!

Mediterranean dressing in glass pourer.

Make Ahead and Storage

This Mediterranean salad dressing will last for a week in the fridge. Store it in an airtight container (like the jar you shook it up in!).

If the olive oil has solidified from the cold of the fridge, let it sit at room temperature for 5-10 minutes, give it a good shake, and it will be ready to enjoy. It will likely separate anyway – as oil and vinegar do – so regardless, be sure to shake it up or stir it before using it again.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Mediterranean dressing in glass pourer with herbs.
5 (1 rating)

Get the Recipe 5-Minute Mediterranean Salad Dressing

Add brightness to your next salad with this homemade Greek-inspired Mediterranean Salad Dressing! Easy to make in less than 5 minutes with simple pantry ingredients and just a shake of a jar. You'll love that it's budget-friendly and full of freshness, too!



  • Add the ingredients to a jar. Cover tightly with the lid and shake until combined. Taste test and adjust the salt or acid levels, if needed. If it's too acidic, add a little honey or maple syrup.
    2 teaspoon dried oregano, ½ teaspoon dried thyme, 1-2 cloves garlic, ¼ cup red wine vinegar, 1 tablespoon fresh lemon juice, ½ cup extra virgin olive oil, ½ teaspoon dijon mustard, ½ teaspoon salt, ⅛ – ¼ teaspoon freshly ground black pepper
  • Alternatively, combine all ingredients except the oil, then, whisk while slowly drizzling in the olive oil until the dressing is combined.


  • Fresh Herbs: if using fresh, double the amount! 
  • Dijon Mustard: helps to emulsify the dressing; if you omit do note that separation will occur more quickly.
Serving: 2TBSP, Calories: 165kcal, Carbohydrates: 1g, Protein: 0.1g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 200mg, Potassium: 18mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 15IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!