• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggies Save The Day
  • About Me
  • Recipes
  • Vegan Fall Recipes
  • eBooks
  • Guide
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Spring
  • eBooks
  • FREE Guide
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Spring
    • eBooks
    • FREE Guide
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Vegan Condiment and Sauce Recipes

    Vegan Greek Dressing

    By: Amy Katz · Published: Jul 29, 2019 · Last modified: Feb 1, 2023 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Jar of dressing with text overlay Easy Homemade Vegan Greek Dressing.

    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.

    Pouring dressing over a salad.

    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.

    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
    • Ingredients
    • Variations
    • Instructions
    • Amy's tip
    • Serving suggestions
    • Storing
    • FAQ
    • More vegan dressings
    • 📋 Recipe
    • 💬 Comments

    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

    Jar of dried oregano, bottles of olive oil and red wine vinegar, and salt and pepper shakers.

    Dried oregano: I recommend Greek Oregano from The Spice House. I purchase it as a flatpack which ships for free.

    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.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Ingredients in a small bottle and the emulsified dressing.
    1. Add the ingredients to a small jar or bottle with a tight-fitting lid.
    2. 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

    Greek salad made with tofu feta, tomatoes, red onions, cucumbers, and Kalamata olives.

    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, salads without lettuce, and pasta salad.

    And it can also be drizzled over roasted vegetables, baked potatoes, and grilled veggie kabobs. Plus you can enjoy it on a 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. 

    FAQ

    How do you keep salad dressing from solidifying in the fridge?

    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.


    Is dried oregano the same as ground oregano?

    Dried oregano is made with oregano leaves that have been dried and crumbled into small pieces. It's not ground into a powder like ground oregano is.

    What vinegar is closest to red wine vinegar?

    If you don't have red wine vinegar, white wine vinegar is the closest substitute. You can use an equal amount.

    More vegan dressings

    • Bottle of dressing in front of a plate of green salad.
      Vegan Cashew Ranch Dressing
    • Mediterranean Green Olive Salad Dressing
    • Salad on a plate with tomatoes and mushrooms
      Dijon Mustard Salad Dressing
    • Bowl of Green Goddess Dressing with a platter of raw vegetables in the background
      Creamy Oil-Free Vegan Green Goddess Dressing

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Jar of Vegan Greek Dressing.

    Vegan Greek Dressing

    Vegan Greek Dressing tastes better than store-bought and is easy to make in minutes with only 3 ingredients plus salt and pepper.
    5 from 2 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Condiment, Dressing
    Cuisine: Greek, Mediterranean
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4
    Calories: 127kcal
    Author: Amy Katz

    Ingredients

    • 4 Tablespoons olive oil
    • 3 Tablespoons red wine vinegar
    • ½ teaspoon dried oregano
    • salt and pepper, to taste
    US Customary - Metric
    Prevent your screen from going dark

    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.)
    • Shake or whisk to combine.
    • Taste and adjust the seasonings, as needed.
    • Refrigerate until ready to use. Shake well before using.

    Notes

    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. 
     
    SUBSCRIBE to Veggies Save The DaySign up today! JOIN BY CLICKING HERE

    Nutrition

    Calories: 127kcal | Carbohydrates: 0.2g | Protein: 0.03g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg

    Nutritional information is an estimation only.

    More Vegan Condiment and Sauce Recipes

    • Jar of dressing next to a salad topped with the dressing.
      Vegan Thousand Island Dressing Recipe
    • Sauteing walnut meat crumbles in a skillet.
      Vegan Walnut Meat Crumbles
    • Bowl of pan fried chickpeas garnished with a lemon wedge.
      Pan Fried Chickpeas
    • Dressing in a bottle in front of a plate of salad and half an avocado.
      Oil-Free Vegan Avocado Dressing
    • Facebook
    • Twitter

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Abigail Kurz

      July 29, 2019 at 1:47 pm

      5 stars
      Amy, this salad looks delicious and the dressing sounds delightful!! I can’t wait to try it myself!!

      Reply
      • Amy Katz

        July 29, 2019 at 5:16 pm

        Thank you, Abby!

        Reply
    2. JoAnn M Lakes

      July 29, 2019 at 7:14 am

      5 stars
      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!

      Reply
      • Amy Katz

        July 29, 2019 at 10:17 am

        Thank you so much, JoAnn!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Amy in a kitchen holding a cut avocado in her hands.

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Spring

    • Bowl of cabbage salad with cut lemon and serving utensils.
      Lemony Savoy Cabbage Salad (Without Mayo)
    • Bowl of carrot and orange salad surrounded by sprigs of fresh cilantro and mint
      Moroccan Carrot and Orange Salad
    • Bowl of soup with blue napkin
      Creamy Vegan Orzo Soup with Chickpeas
    • White bowl containing Lemon Dairy Free Pasta Sauce with aqua basket of lemons and parsley in the background
      Lemon Dairy Free Pasta Sauce
    • Bowl of roasted mushrooms garnished with pine nuts, parsley, and a lemon wedge
      Roasted Baby Bella Mushrooms
    • Bowl of Matcha Balls with one in front with a bite taken out of it.
      Matcha Balls

    Most Popular

    • Bowl of turmeric rice garnished with fresh cilantro
      Mediterranean Yellow Rice
    • Bowl of spaghetti and tomato sauce garnished with fresh herbs
      15 Minute Tomato Paste Pasta Sauce
    • Pineapple Green Smoothie
      Pineapple Green Smoothie
    • Serving bowl of green beans and mushrooms with gold utensils
      Sauteed Green Beans with Mushrooms
    • Overhead of white bowl filled with vegetable soup
      Easy Vegan Vegetable Soup
    • Green chia pudding with kiwi, mango, and banana in a glass
      5 Easy Breakfast Chia Pudding Recipes

    Footer

    ↑ back to top

    About

    Meet Amy

    Privacy Policy

    Accessibility Policy

    Resources

    FREE Guide

    eBooks

    Keep in touch!

    Join the Facebook group

    Follow on Instagram

    Buy Me a Coffee

    As seen in

    Logos for HuffPost, LIVESTRONG.com, healthline, Insider, VegNews, CountryLiving, Well+Good, Better by Today, Brit+Co, Women's Health, BuzzFeed, Parade, Greatist, Everyday Health, MSN, and Tasty.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Veggies Save The Day |  Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Veggies Save The Day with appropriate and specific direction to the original content.