This 5-ingredient Greek salad dressing takes no time to whisk together. It’s the recipe my extended Greek family has been making to dress Greek salads for as long as I can remember, and it’s a dressing loved by adults and children alike.

A tossed Greek salad in a large white bowl.

One summer, while visiting my parents, I discovered my children liked salad. As I watched them gobble up chopped Romaine lettuce leaves, halved cherry tomatoes, and slivered red onions, I wondered: How? Why?

I quickly realized it was the dressing, which my family credits to my Great Aunt Phyllis. It’s a simple Dijon mustard vinaigrette, not unlike many of the dressings I make regularly, but it calls for a higher ratio of oil to vinegar as well as a small amount of sugar, both of which help soften the acidity — it’s not quite as sharp as the dressings I typically make.

In addition to this recipe being kid-friendly, it’s also the easiest dressing in the world to make because it requires no chopping and no juicing. It’s a simple mix of five pantry ingredients: red wine vinegar, mustard, salt, sugar, and olive oil — that’s it! Loved by adults and children alike, this simple Greek dressing belongs in every cook’s arsenal of recipes.

How to Make Greek Salad Dressing, Step by Step

Gather your ingredients: extra-virgin olive oil, red wine vinegar, mustard, salt, and sugar.

Ingredients to make Greek salad dressing on a countertop.

Whisk together the vinegar, mustard, salt, sugar, and a few twists of pepper, if you wish.

A bowl of vinegar, mustard, salt, pepper and sugar.

Slowly stream in the olive oil until…

A bowl of whisked together vinegar, mustard, salt, pepper and sugar aside a liquid measure filled with olive oil.

… the dressing is emulsified.

A bowl of whisked Greek salad dressing with a whisk inside.

Transfer to a storage vessel and store in the fridge for up to 2 weeks.

A jar of Greek salad dressing on a countertop.

Don’t be afraid to double it!

A jar of Greek salad dressing on a countertop.

My Family’s Greek Salad, Step by Step

This is my family’s version of a Greek salad. You’ll need: Romaine lettuce, cherry tomatoes, red onion, scallions, olives, feta, chives, dill, and, if you wish, a pinch of dried oregano.

Ingredients to make Greek salad on a countertop.

Place everything in a large bowl and…

A bowl of untossed Greek salad.

… toss with Greek salad dressing to taste:

A tossed Greek salad in a large white bowl.

Serve aside anything your heart desires. I love it with this chicken souvlaki and tzatziki.

A plate of Greek salad.
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A jar of Greek salad dressing on a countertop.

5-Ingredient Greek Salad Dressing Recipe

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Description

This is my Great Aunt Phyllis’s Greek salad dressing recipe. My extended family has used it for years to dress — wait for it — Greek salad, but not a traditional horiatiki salad, which is a non-lettuce salad composed of largely chopped peppers, cucumbers, tomatoes, and feta, all dressed with a light drizzle of olive oil and vinegar. This Greek salad includes mustard and is a thicker, emulsified dressing.

If you’d like to make the Greek salad pictured above, you’ll need:

For the Greek Salad: 

  • 2 to 3 heads Romaine lettuce, chopped into 1- to 2-inch pieces
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 4 to 6 scallions, thinly sliced
  • 1/2 to 1 cup pitted kalamata olives
  • fresh chives, snipped with scissors into the salad to taste
  • fresh dill, snipped with scissors into the salad to taste
  • 4 ounces of feta, sliced thinly or crumbled
  • pinch dried oregano, optional
  • Freshly cracked black pepper, optional

Toss everything in a large bowl with Greek salad dressing to taste. 

Ingredients

  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sugar
  • Freshly ground black pepper to taste, optional
  • 1/2 cup extra virgin olive oil

Instructions

  1. In a small bowl, whisk together the mustard, vinegar, salt, sugar, and pepper, if using, to taste. Whisking constantly, stream in the olive oil until the dressing is emulsified. 
  2. Transfer to a storage vessel and store in the fridge for up to 2 weeks. (And probably longer in fact. I often make a double batch of this recipe, and I have used it weeks after first storing it. Bring to room temperature before serving.)
  • Prep Time: 5 minutes
  • Category: Dressing
  • Method: Whisk
  • Cuisine: American, Greek