Vegan Greek Dressing tastes better than store-bought and is easy to make in minutes with only 3 ingredients plus salt and pepper. It's delicious on salads, roasted vegetables, and more.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Making your own homemade salad dressings like this vegan Greek dressing has many advantages. Not only can you avoid lower quality ingredients and preservatives, you may already have what you need to prepare it in your pantry.
And nothing beats the fresh taste of a simple vinaigrette like this 3 ingredient Greek salad dressing. It's a must for vegan Greek salad, California Greek chickpea salad, and Mediterranean black eyed pea salad.
In addition, it couldn't be easier to prepare. Just combine olive oil, red wine vinegar, dried oregano, and a little salt and pepper, and it's ready to enjoy on salads, vegetables, grain bowls, and more. Plus it lasts for weeks in the refrigerator, making it great for meal prep.
Prefer an oil-free Greek-inspired dressing? Try my Vegan Avocado Dressing!
Jump to:
Why you'll love this recipe
- You can make it in 5 minutes with only 3 ingredients (plus salt and pepper).
- It's a delicious alternative to store-bought dressings.
- It can be enjoyed with a variety of dishes, not just Greek salad.
Ingredients
Variations
- Use a combination of red wine vinegar and fresh lemon juice.
- Add some fresh minced garlic. (Please note that if you add fresh garlic, the dressing should be consumed within 3 days to avoid bacteria.)
- Give it a little kick with some Dijon mustard.
- Add additional dried herbs like parsley and basil.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the ingredients to a small jar or bottle with a tight-fitting lid.
- Shake well until the vinaigrette is emulsified and use right away or refrigerate for later.
Amy's tip
While I like to use jars or bottles to make and store the dressing, you can also prepare it in a small bowl. Use a whisk or fork to mix well. Then refrigerate it in an airtight container.
Serving suggestions
This 3 ingredient Greek salad dressing is perfect for making a vegan Greek salad with tofu feta, tomatoes, cucumbers, bell peppers, red onions, and Kalamata olives.
But it's also wonderful on leafy green salads and salads without lettuce like pasta salad and potato and tomato salad.
And it can also be drizzled over roasted fall vegetables, baked potatoes, and grilled veggie kabobs. Plus you can enjoy it on a quinoa and squash buddha bowl instead of the usual tahini dressing.
Storing
Dressing will keep refrigerated in a jar or bottle with a tight-fitting lid for up to 2 weeks. Shake well before using. If the olive oil has solidified, let the dressing sit at room temperature for a few minutes until it liquifies.
Recipe FAQs
The olive oil in salad dressing will naturally solidify when refrigerated at a low temperature. It is still safe to consume. Simply take it out of the refrigerator a few minutes before serving to allow it to liquify. Shake well to emulsify and enjoy.
If you don't have red wine vinegar, white wine vinegar is the closest substitute. You can use an equal amount.
More vegan dressings
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Greek Dressing
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
- 4 Tablespoons extra virgin olive oil
- 3 Tablespoons red wine vinegar
- ½ teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Place the olive oil, vinegar, oregano, salt, and pepper in a small jar with a tight-fitting lid. (Alternatively you can use a small bowl and a whisk.)4 Tablespoons extra virgin olive oil, 3 Tablespoons red wine vinegar, ½ teaspoon dried oregano, salt and pepper
- Shake or whisk to combine.
- Taste and adjust the seasonings, as needed.
- Refrigerate until ready to use. Shake well before using.
Notes
Nutrition
Nutritional information is an estimation only.
Abigail Kurz says
Amy, this salad looks delicious and the dressing sounds delightful!! I can’t wait to try it myself!!
Amy Katz says
Thank you, Abby!
JoAnn M Lakes says
I absolutely love tofu feta!
I'm also using aquafaba for the oil since we're on a no added oil 30-day challenge.
I really enjoy your recipes. Simple, tasty, and pretty!
Amy Katz says
Thank you so much, JoAnn!