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
this is sooo soo good ! i also used olive oil and i made the amount you have here ; after nearly eating salad for bfast , lunch, i went back to double it so that i can use it as a mairnade. i love this dressing !
do you know how to make garlic paste?
Yum! Yum! Yum! Seriously Yum! Tangy, creamy and just a little hint of sweet. This is definitely a keeper. Thank you for sharing.
Kate! I have a favourite dressing – it is called Goddess and it is only at Trader Joe’s. Have you tried it? Can you suggest how to make it or something similar? It is a really unique flavour and as I am living abroad now I really miss it!
Thanks!
We’ve never tried it, sorry!
Ok, ever since you posted this recipe it has been my dressing of choice! I just love it! Sometimes I make it with the feta and sometimes I make it with Greek yogurt and it is divine both ways (just really depends on my mood, creamy or lumpy). For those who asked before, I usually do it with olive oil for 3 reasons: 1 – olive oil is just more Greek-like, 2 – I love olives and I find the taste added to this dressing to be amazing, 3 – I just really don’t like the taste of canola (this is just me personally though). So if you are wondering if it is nice with olive oil, it is divine! I have also tried it using white wine vinegar and balsamic white and the only difference is that it is slightly more tangy with the balsamic. What I love most about this recipe is the very slight kick from the red pepper with the lemon twist. Plus it is so versatile that I have pretty much kept this on hand in the fridge (when you make it with the Greek yogurt and let it chill over night it is thick and creamy and perfect for dipping veggies in). Anyway, hands down a fab recipe that deserves praises and rewards! xo
Love this dressing/ marinade/ dip/ nectar-of-the-salad&condiment Gods!! ; ) I’ve been trying to keep track of calories lately (still made this dressing as is- full fat feta and all!) and entered the ingredients into a recipe calorie counter… Just FYI if anyone else is interested… **NB: I did use veg. oil instead as I had no canola oil on hand** (…but good luck trying to stick to just ONE Tbsp…This stuff is delicious!)
For 1 Tbsp serv: 70 cal; 7.5g total fat; 1.9mg cholesterol; 56.4mg sodium; 6.5mg potassium; 1g carbs; 0.4g sugars; 0.8g protein; Vit. A 0.5%; Vit C 2.1%; Calcium 1.4%
Simply a party for my taste buds! This is incredible, creamy and tasty. Every ingredient is spot on right. Yum! So simple to make & I like that!
Um. This is so good I almost wanted to drink it.
this looks amazingly tasty! Is there any way I can lighten it up just a bit? Like for instance, could I do half water, half oil? I LOVE greek salads and this just looks perfect!
Hmmmm…I’ve never tried it. I probably wouldn’t do just straight water–maybe vegetable broth? Give it a shot and let us know how it goes! 🙂
This is delicious! I made it to mix with a couscous salad (couscous, cucumbers, tomatoes, red onion, and feta). Yum!