This Greek Salad dressing is actually a Greekified version of our Italian dressing. Even though so many of the ingredients are similar, it’s a totally different dressing and it will change your life. I’m not even kidding. It makes and an absolutely amazing marinade and packs a flavorful punch in this addictive Greek Pasta Salad. It’s perfect for marinating chicken and veggie skewers or lamb on skewers for a more traditional Greek twist. Trust me, you’ll come back to this one again and again!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Freshly squeezed lemon juice
- White vinegar
- Granulated sugar
- Kosher salt
- Seasoning salt
- Red pepper flakes
- Black pepper
- Fresh garlic
- Oil – Any neutral oil will do. If using as a marinade I wouldn’t use a nice, expensive oil. Save that for use on salads!
- Feta cheese
- Greek or Italian seasoning
- Oregano
How to Make Greek Salad Dressing and Marinade
- Combine the lemon juice and vinegar in the jar of a blender. Add the salt, seasoning salt, sugar, pepper, red pepper, and garlic.
- Blend it all up until it’s smooth and then, while the blender is running, add the oil in a steady stream. Whisk in the Italian or Greek seasoning, oregano, and feta.
- If possible, chill the dressing for at least an hour before serving, but it will still be awesome if you serve it immediately.
Storing and Other Tips
- Store finished dressing in an airtight container in the refrigerator and enjoy within 3-4 days for best results. Just give it a good shake before using.
- If you’d like a slightly creamier dressing, feel free to blend some of the feta into the dressing.
Frequently Asked Questions
The main differences are the addition of oregano and using feta instead of parmesan. Those changes may seem simple, but it is a unique dressing in its own right!
Absolutely! The flavors will blend and intensify as it chills. Feel free to make it one day and use it throughout the week as desired.
Greek Salad Dressing & Marinade
Ingredients
- ¼ cup freshly squeezed lemon juice
- ¼ cup white vinegar
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ½ teaspoon seasoning salt
- ½ teaspoon red pepper flakes this will not make the dressing spicy, just flavorful
- ¼ teaspoon freshly ground black pepper
- 4 cloves garlic smashed and peeled
- 1 cup oil I recommend a neutral oil, but if you’re using this as a marinade, I wouldn’t use really nice olive oil; save that for use on salads
- ½ cup crumbled feta cheese
- ¾ teaspoon Greek or Italian seasoning
- ¼ teaspoon dry oregano
Instructions
- In the jar of a blender, combine the lemon juice, vinegar, salt seasoning salt, sugar, pepper, red pepper, and garlic. Blend until smooth.
- While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency).
- Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad.
Notes
- Store finished dressing in an airtight container in the refrigerator and enjoy within 3-4 days for best results. Just give it a good shake before using.
Nutrition
Questions & Reviews
Tried this on cucumber and sprout salad last week when I made Greek Penne and chicken…..it was GREAT! and super easy ~
can you PLEASSSSSSSE tell me where you got your hand blender?!?! i have two cuisinart hand blenders given as gifts and both times they told me they tried to find me a blue one!
Oh, my gosh, it’s so gorgeous! I got it at Amazon!
http://astore.amazon.com/oubebi-20/detail/B003WIZ99E
A couple friends and I do a Freezer-Cooking day together once a month, and we loved your Italian Turkey Meatballs so much, that we’re doing that one again this month and we keep adding more of your recipes to our plan 🙂 Your Asian BBQ Chicken and this Greek Salad recipe are also on the agenda for this month! We plan to marinate chicken breasts in this recipe to freeze and we’re making extra to use as salad dressing. 🙂 Mouth is watering already!
Excellent! We really enjoyed this on salad with chicken I had marinated in it and grilled. A wonderful dinner! Thanks! Kate, keep these dressings coming. I will never purchase poppy seed dressing again. I only make yours now.
This greek dressing was PHENOMENAL! Probably the best I’ve ever had. I marinated some chicken with it and then had a greek salad the next day. It was so good that I bought a Costco load of lemons and feta cheese to make tons more!
Oh.My.Yum! I made this the other night. If it wasn’t considered bad to eat dressing with a spoon, I might have done that…I may have used my fingers to wipe the edges of the blender, and then lick them off…I may have licked my plate. Did I mention this was delicious???!!! I marinated chicken in this and then made a salad with the chicken, mixed greens, cucumber, tomatoes, Greek olives, and croutons. I couldn’t get enough of it! Thank you!
Can you use olive oil instead of Canola oil in this, or might that over power it? I am hearing how bad vegetable oils are for you and am tring to do dressings without them. Thanks!
I was wondering the same thing about olive oil. Have you tried it that way yet? How did it turn out?
i tried it with olive oil, it’s great. Olive oil is always a good salad dressing base. I’ll try canola oil as soon as I have a chance to get some.
I LOVE your blog! Thanks soo much for all your yummy recipes! But I have to agree with Jen on this one! Stay away from Canola oil!!!?
Kate – I love this dressing! It’s so easy, light and has great flavor. My 8 yr old and 3yr old both loved it – this will be a new standard dressing at our house. I’m excited to try it as a marinade. Thanks for the great recipe!
I a newbie to bestbites and the dressings are my favorite. This was the best one yet– it was AMAZING!!
You all made me look good yesterday. Had some ladies over for lunch and made greek salad with grilled chicken that I had marinated in this dressing. One lady asked if it would be rude to lick her plate! It was a HUGE hit. Thanks!