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Homemade Greek Salad Dressing

Greek salad dressing

Panera’s Greek Salad is one of my favorite salads of all-time. I finally decided to figure out how to make it at home. A greek salad is all about the dressing (and the feta!) and this recipe does not disappoint!

Panera’s Greek Salad is one of my favorite salads of all-time. The combination of feta cheese, fresh tomatoes, and even the red onions (although shouldn’t they be called purple onions?!) is such a perfect, perfect combo.  If at this point, you’re thinking I totally forgot about the kalamata olives that so classically get paired with Greek Salads, no worries, I’m not an olive girl so I intentionally left them out.

Anyways…because of my goal to eat out no more than once per week, I decided I should probably learn how to make my own Panera Greek salad at home. And what’s a Greek salad without the dressing that combines the whole thing together?

This recipe for Homemade Greek Salad Dressing is beyond easy to make. You have two options for preparing it. 1. You can simply whisk all ingredients together, or…. 2. You can blend all of the ingredients together in the blender for a smoother, almost creamy consistency. I prefer option number 2, but if you don’t have a blender, no worries, this dressing is great even when simply combined with a whisk.

At this point, you may be wondering what you could pair with this salad. First, you could always eat this as a main dish by adding some protein (grilled chicken or salmon would be lovely). Another great option would be to serve it with this recipe for Mediterranean Stuffed Chicken, one of my all-time favorite chicken recipes. I also like to use this dressing to season steamed veggies….. SO good! Leftovers will last in the fridge for a few weeks. Just give it a good shake before using it because the oil does tend to separate.

At any rate, if you love Greek Salad’s as much as I do, you’ll find this salad dressing the perfect compliment to any salad.

Opa!

Notes: When I make Greek salads, I typically include romaine lettuce, fresh tomatoes, red onion, cucumbers, and feta cheese.

Homemade Greek Salad Dressing

Greek salad dressing 2

Prep Time: 5mn
Cook Time: N/A
Total Time: 5mn

INGREDIENTS

  • 3/4 cup good quality extra virgin olive oil
  • 1 cup red wine vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons dijon style mustard
  • Juice from 1/2 of a lemon

DIRECTIONS

  1. Combine all ingredients in a blender for 30 seconds to 1 minute. Alternatively, combine all ingredients in a bowl and whisk together.
  2. Store any leftovers in an air-tight container in the refrigerator. 

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Comments (43)

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  1. This salad from Panera is one of my favorites too! What brand of dijon mustard did you use? Does it make a difference?

  2. Many years ago I worked for a Greek gentleman and his wife in a restaurant in Tennessee. The restaurant wasn’t Greek but they did serve Greek salad…for all the young college women who frequented the restaurant this was their very favorite dish. The way he made the salad is better than any other I have ever tasted. Using the heavy pottery platters that many restaurants used to use, he would take several garlic cloves and rub them all over the platter. He would then add the Romaine lettuce, tomatoes, cucumbers, chopped red onions, Kalamata olives, and feta cheese. He then sprinkled the salad lightly with ground oregano. For the dressing he used white vinegar light sweetened with sugar (this was put into a plastic squirt bottle) and extra virgin olive oil was put into another plastic squirt bottle. He would squirt the olive oil and vinegar all over the salad at the same time, crisscrossing it so it would be evenly represented. It tastes much better this way than by shaking or blending it together. The further into the salad you got, the better it would taste, as the vinegar and oil would bring the flavor of the garlic up through the salad. Oh, wow, my mouth is watering even thinking about it! Wonderful!

  3. Hi, I wondered are all of these yours? Simply amazing.. Love them all

  4. I want to try this recipe for tonight’s family dinner. Can I use balsamic vinegar instead of red wine vinegar? I have both red and white balsamic in my pantry. Please help!

  5. I mixed balsamic and a little bit of rice vinegar. It was a big hit! Everyone loved it! Thank you so much for an amazing recipe! I’m gonna try this recipe with red wine vinegar next time :-)

  6. I prefer a white creamy Greek dressing to the vinegar one. Any recipies?

  7. Your are right, Faye, you don’t have to shake or your blend the dressing..just pour olive oil and vinegar, sprinkle oregano, feta, red onion, kalamata olives, tomatoes And cucumbers. That’s the original Greek salad..

  8. Mustard or basil are NEVER in a greek dressing sorry

  9. World-famous Greek chef Vefa Alexiadou certainly DOES use mustard in Greek salad dressing recipes in her cookbooks.

  10. Thank you sooooo much shareing ur awesum recipes,they so easy to understand,and also the photos are excellene you done well! keep up the great work..ur site is the best i have ever come across,very down to earth thank you

  11. Thanks so much for this!! Now please tell me you love their black bean soup and are on a mission to replicate it, because my attempts have been failures :)

  12. I have made so many of your recipies and they are just terrific. When you have spice ingredients like this one, do you use fresh or dried? Thanks for sharing.

  13. I have made many of your recipies, and I have to say, My family thanks you! They are terrific. When a recipie like this one calls for spices, do you fresh or dried? Thanks for sharing.

  14. Great, great recipe! How long is it good for kept in the fridge?

  15. Balsamic vinegar is way overused, at least the cheap factory vinegar most people used. You would never find balsamic vinegar in Greece. Red wine vinegar or lemon juice is traditional for a Greek salad. A bit of mustard helps the emulsion and the taste. 1 cup vinegar to 3/4 cup oil?!! WAYYY too much vinegar. The proportion should be about 3 parts oil to 1 part vinegar in any dressing. Oregano is not optional, it is necessary in this recipe, as well as Greek olives. Even better is to tear fresh oregano into the salad, as well as the dried oregano in the dressing.

  16. I wanted to make a Greek salad with this dressing, I had everything except the Dijon mustard so I used 1/2 Horseradish mustard and 1/2 regular along with fresh oregano. The mustard gave it a little zing and the oregano looked great in the dressing bottle. Just thought I would share.

  17. Thank you for the recipe, I am so lucky I already have all ingredients on hand I will be making it tomorrow for our family dinner I’m giving in celebration of my sons christening. It sounds delicious and I don’t have to make a special trip to the store!!!! THATS A WIN WIN

  18. Are you using fresh or dried herbs in this recipe?

  19. I have searched high and low for years to find a recipe that even came close to Panera Bread’s greek dressing. Your recipe is it!!!! It’s so delicious! This recipe has saved me so much money. Now maybe I can order something else from Panera rather than my normal greek salad!

    p.s I commend you on your website. I have made many of your recipes and they are all very delicious. I send the website to my husband during the day and he picks what he wants to eat!

  20. I am trying to figure out the nutrition facts. How many servings are there and what is a serving size? Thanks

  21. Will try this tonight. To the folks who say it isn’t true Greek, Ashley did state that this replicates Panera’s Greek style dressing. Just what I need.

  22. Thank you so much for posting this, I can’t wait to try it! My husband works for Panera so we frequently get their delicious food, but sadly my daughter and I can’t eat gluten or soy, and ALL of Panera’s dressings are made with dreaded soybean oil. I’ve always LOVED their Greek salad and missed it so much, now I don’t have to!

  23. Yeah, it’s my favorite too! Thanks, can’t wait to try this.

  24. I use black olives in mine as well and the juice from the onions, tomatoes and olives mixes with the feta and makes it’s own dressing!

  25. My mom made greek dressing also as I grew up. Much like yours but with just lemon juice no vinegar. Every time
    I make it for a crowd everyone loves the salad. So simple. but so yummy.

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