Greek Salad Dressing is a great and easy recipe to whip up in minutes. It was a favorite when I drizzled over my homemade Greek Salad.

No need to purchase the bottled version, as most items are probably already in your refrigerator or pantry.

This recipe will go with almost everything you prepare in the air fryer, from fish to chicken, even potatoes. It’s a basic vinegarette and pairs well with many, many dishes.

How To Make Greek Salad Dressing

If you have loved a Greek salad at a restaurant, you probably really loved the simple vinegarette. This Greek dressing recipe is a simple blend of extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, fresh garlic, and dried oregano.

Combined all of the ingredients in a small bowl, and then whisk the mixture until well combined. Transfer to either a mason jar or small dressing bottle. Refrigerate until ready to serve.

Some Helpful Tricks For Making A Perfect Greek Salad Dressing

Use extra-virgin olive oil for the best taste. Never use canola or vegetable oil, which are both mean to cook with.
Fresh garlic works best. Just make sure it’s minced. I always use my garlic press, which will mince it. It is one of the best things in my kitchen, and I use it almost every day.
I use dried oregano in my recipe, but using the salad dressing right away, splurge for some fresh oregano.
I always use fresh lemon juice in my recipe because I think it’s less acidic than bottled lemon juice, but you can easily substitute it out.