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Basic Recipe for Greek Salad Dressing

User Rating 3 Star Rating (1 Review)


Greek Romaine Lettuce Salad with Oil & Vinegar Dressing

Greek Romaine Lettuce Salad with Oil & Vinegar Dressing

Photo © N. Gaifyllia, licensed to About.com, Inc.

Greek salad dressing doesn't have to be complicated or time-consuming to make. And what goes better on a Greek salad? This oil and vinegar-based dressing is quick and very easy and requires the most basic of ingredients. It's perfect for a salad with Romaine lettuce, spring onions and fresh dill.

The simplest of all salad dressings is a drizzle of Greek extra virgin olive oil and wedges of lemon on the side - squeeze to taste. For salads with feta cheese like the Greek Salad, I recommend straight olive oil (with a little water). For salads with cucumber, I like oil and vinegar.

My favorite dressing, which I use on Maroulosalata (photo), a salad of Romaine lettuce, spring onions, and fresh dill, is this simple, easy, and very Greek combination of olive oil, vinegar, and herbs.

Prep Time: 5 minutes

Total Time: 5 minutes


  • extra virgin olive oil
  • fine quality red wine vinegar
  • crushed Greek oregano (rigani)
  • sea salt
  • pepper


For 1 cup of dressing:

3/4 cup of Greek extra virgin olive oil
1/4 cup of good quality red wine vinegar
1 1/2 teaspoons of crushed Greek oregano
1 teaspoon of salt
a pinch of pepper.

Whisk together in a bowl, or place in a tightly covered jar and shake to combine. The dressing will turn a light color with a creamy texture as the oil and vinegar combine.

Tip About Dill: If you can't find fresh dill for the salad, add 1 teaspoon of dried dill to the dressing.

User Reviews

 3 out of 5
Decent, Member oxlena

Pretty good, although not my favorite. I had it on a lettuce salad, not a Greek one, so that may have been why I wasn't totally in love with it. I didn't use the whole cup of dressing, so I refrigerated the rest and will use it later. (I didn't throw out my leftover dressing, so clearly I liked it at least a little bit.) Alterations: I added about 1/8 cup more red wine vinegar because 1:3 ratio didn't seem ""right"" to me for a plain lettuce salad. I also didn't use quite a whole teaspoon of salt, and I used marjoram in place of Greek oregano (I was out of oregano). I'd make it again, if for no other reason than to use up my extra virgin olive oil that I bought without realizing that you can't really ""cook"" with it.

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