Tangy Greek Salad Dressing

Tangy Greek Salad Dressing Recipe

Once upon a time in Belgium, my boyfriend (now husband) and I went on a date to an amazing Greek restaurant. It was shortly after we met while walking across the country and it was our second official date. He first asked me out on the bridge going into Washington D.C. after we had walked 3,200 miles with a group of friends. Our first official date was at a lake in D.C. with views overlooking several memorials.

What does that have to do with salad dressing you may ask? I’m a firm believer in the power of smells and tastes to solidify memories, and whenever I eat Greek food, I remember that delicious Greek restaurant and the joy of being newly in love. Needless to say, those are memories I don’t mind remembering often, so I’ve tried to recreate the dishes we had at that restaurant at various anniversaries since then.

This salad dressing is one of those creations. That night, I had an incredible salad with olives, feta, tomato, cucumber, lamb, chicken, and this salad dressing. We also had some roasted vegetables that had similar flavors.

I love making this as a marinade or a topping for salads or any fresh or roasted vegetables. It is also a great alternate marinade for cucumber onion salad. I often pair a cucumber salad with this dressing with my homemade Greek meatballs (which were also inspired by that date). I’m a big fan of the ease of stir frys and the fact that it’s a complete meal in one pan, so I’ve also come up with a Greek stir fry recipe that my family enjoys.

If you are a fan of Greek food (or second dates), try this recipe!

Tangy Greek Salad Dressing Recipe
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3 from 1 vote

Tangy Greek Salad Dressing Recipe

A simple tangy Greek salad dressing made with oil, wine vinegar, fresh herbs, garlic, and lemon juice.
Course Condiment
Cuisine Greek
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 cup
Calories 74kcal
Author Katie Wells



  • Combine all ingredients in a small jar with a lid and shake until well mixed. Store in the refrigerator up to two weeks.


Autoimmune variation: omit the mustard and pepper and add an extra ½ tsp lemon juice.
Try using this tangy dressing as a meat marinade or drizzled over roasted veggies.


Serving: 1TBSP | Calories: 74kcal | Carbohydrates: 0.2g | Fat: 8.4g | Saturated Fat: 1.2g | Cholesterol: 2mg | Sodium: 107mg | Fiber: 0.1g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you have any memorable foods from special dates?

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