Traditional “Greek Restaurant” Salad Dressing

A Greek salad in an American Greek restaurant is quite different than a Greek salad eaten in Greece.  Here, in America, a Greek salad is made up mostly of iceberg lettuce and then some tomatoes, peppers, cucumbers, black olives, and feta cheese.  It is all topped off with a huge squirt of a  “Greek”  Mediterranean salad dressing.  Even though I much prefer the Greek salad of Greece, which has no lettuce and more of all the good stuff including a dressing made up of just lemon juice and extra virgin olive oil, I still like the American version every once in a while.  The American “Greek” dressing is always very flavorful and for many years I have tried to perfect my own version.  I think I have finally done it!  This dressing will last at least a week and a half in the fridge and is delicious whether you make your Greek salad with or without lettuce.  It also makes a great marinade for chicken or fish.  Enjoy!

Traditional “Greek Restaurant” Salad Dressing

Traditional "Greek Restaurant" Salad Dressing

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Prep Time 10 mins
Total Time 10 mins
Calories 2001 kcal


  • 1 cup extra virgin olive oil 
  • 1 lemon zest
  • 2 lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 2 cloves garlic, minced
  • 2 tsp oregano, dried
  • 1 tsp basil, dried
  • 1/4 tsp salt
  • 1/2 tsp black pepper


  • Add all ingredients to a jar. Cover and shake for about a minute.


Calories: 2001kcalCarbohydrates: 23gProtein: 2gFat: 217gSaturated Fat: 30gPolyunsaturated Fat: 23gMonounsaturated Fat: 158gSodium: 649mgPotassium: 214mgFiber: 3gSugar: 14gVitamin A: 92IUVitamin C: 33mgCalcium: 121mgIron: 4mg
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Mediterranean Living

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