Homemade Greek Salad Dressing

5 from 1 vote

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Make this Mediterranean classic with your own homemade Greek salad dressing from your kitchen.

A plate of salad.
Healthy and Easy, Homemade Greek Salad Dressing from Platter Talk Food

What is this?

A couple of nights ago Scott and I threw a very impromptu dinner party.  In fact, it was downright on the fly.  Aside from knowing what I would be serving as the main event, I wasn’t even certain about who was coming or how many, let alone what I would be serving as a side dis.

I was going with a Mediterranean-oriented main (Greek Chicken and Rice wrapped in Fillo.)   The path of least resistance to this regard also seemed to be the most delicious.  I love it when those two food elements go hand in hand and this Greek Salad with Greek Salad Dressing was the perfect solution.

A close-up of a bowl Greek salad.
This salad with homemade Greek salad dressing can easily be made at home.

I hope you take a look at the Greek recipe that we served with this salad.  The two went hand and hand which is always a plus and the fact that this salad/side dish contained key ingredients from it’s counterpart-main made preparation a breeze.  The best part though – the guests loved it.  There were even a few, “Is that feta that I’m tasting?”  I chuckled silently to myself because although there may be Greek salad without feta cheese; in my somewhat sheltered and  mid-western culinarian mind such a scenario would be hard to imagine.    This  standard  “Americanized-Greek” salad is always a welcome diversion at our table.  It’s simple, it’s full of Greek flavor, and never failing to delight – it has feta in it!  If you are not familiar with this salad, I hope you will introduce it into your kitchen and on to your table soon.   -Dan

A plate of food on a table, with Greek salad.
Try this Homemade Greek Salad Dressing today, from your own kitchen.

Homemade Greek Salad Dressing

5 from 1 vote
recipe from Ina Garten
Prep: 10 minutes
Total: 10 minutes
Yield: 6 servings


  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large-diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half-rounds
  • 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
  • 1/2 cup kalamata olives, pitted

For the dressing:

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup good red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Read more at: https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe.html?oc=linkback


  • Place the cucumber, peppers, tomatoes and red onion in a large bowl.
  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.


Calories: 286kcal, Carbohydrates: 4g, Protein: 5g, Fat: 27g, Saturated Fat: 8g, Cholesterol: 33mg, Sodium: 990mg, Potassium: 78mg, Fiber: 0g, Sugar: 2g, Vitamin A: 825IU, Vitamin C: 26.3mg, Calcium: 196mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Greek
Tried this recipe?Mention @plattertalk or tag #plattertalk!
A bowl of salad, with Greek salad and Salad dressing.
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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 1 vote

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  1. Hello Dan, warm greetings from Montreal, Canada. I absolutely love Greek salad, and this looks divine. Thank you so much for sharing. 🙂

    1. Thanks so much for saying hi, Linda. We hope to see much more of you here on Platter Talk!