Greek summer salad with lemon oregano dressing is the answer to so many summer dinner struggles. Hear me out — who wants to be stuck in the hot kitchen with a pile of confusing recipes when there’s a perfectly fresh, zingy salad you can whip up in less than fifteen minutes? Sometimes, those store-bought bottles are full of stuff you can’t pronounce. And, yikes, they just don’t taste the same. I learned that the easy way after reading a bunch of tips from here: "How to Make Salad Dressing at Home". Saved my summer, honestly. 
What is Greek salad dressing made of?
This is the cool part. Greek dressing isn’t a mystery — you probably have most, if not all, of the magic ingredients in your kitchen already. The main stuff? Olive oil. Seriously, use your good olive oil if you have it. Then there’s lemon juice, and if it comes from real lemons, even better. Oregano makes everything taste like a sunny vacation. Toss in a little red wine vinegar to bring some zing, garlic for punch, salt, and lots of black pepper.
Not kidding, some people add a pinch of sugar or a spoonful of Dijon mustard to fancy things up, but honestly, that’s up to you. Just those bold, simple flavors that make you think you could actually be eating in a five-star Greek taverna. Smells so good, too, you’ll be impatient to eat.
How to make Greek dressing from scratch?
Don’t worry, you won’t need a blender or any high-tech gadgets. I usually just grab a jam jar, but if you’ve only got a small bowl and a whisk, that works, too. Squeeze about half a lemon (I like mine extra tangy, so sometimes a whole one jumps in), pour in about a third of a cup of olive oil, add in a generous teaspoon of dried oregano, a splash of red wine vinegar, one squished garlic clove, and then salt and pepper. Screw the lid on—or whisk away if you’re using a bowl—and give it a good shake (or stir). Done. Tastes incredible, even after a few minutes.
This stuff keeps well in the fridge, so I always make double. The flavors get even punchier the next day, no joke. Sometimes the olive oil will thicken up a little when it’s cold. That’s fine. Just run the jar under warm water or let it sit out a few minutes and shake again.
This is hands down the best Greek summer salad with lemon oregano dressing I’ve ever had. So fresh and never boring! — Jamie L.
How to use Greek dressing?
Okay, so obviously, it’s killer on a classic Greek salad with tomatoes, cucumber, red onion, feta, and olives. But that’s not even the half of it. Sometimes, I’ll drizzle it over sliced avocado, toss it with grilled chicken, or even use it as a sauce for roasted potatoes—seriously, give this a try if you need a new potato obsession. Oh, speaking of obsession, dipping crusty bread in this stuff? Next-level snack alert.
Honestly, if you want to get a little wild, brush it on skewers of shrimp before you grill. Even cold pasta salad lights up with just a spoonful or two. It’s the sort of dressing that gets along with almost anything—not fancy, just ridiculously useful.
Make Ahead & Storage
This Greek summer salad with lemon oregano dressing is an all-star when it comes to prepping ahead. Here are a few tips:
- Make extra dressing and keep it in a sealed jar in the fridge for up to seven days. Just shake before using.
- Don’t add the dressing to your salad until just before eating (makes everything stay crisp).
- If you’re meal-prepping salads, keep the dressing separate, even if you’re just toting it to work or the park.
And if you see the oil solidify, don’t panic. It’s just the olive oil reacting to the cold—let it warm up a little, and it’ll go back to being pourable magic. No need to toss it!
More Favorite Dressings and Sauces
Let’s be honest, sometimes you want variety. So while Greek summer salad with lemon oregano dressing is my MVP, I also reach for other simple dressings. Tzatziki is another no-brainer in the summer. I love tossing together a classic honey mustard for greens, and, on lazy days, balsamic and a splash of orange juice are fun. Ranch is fine but, honestly, kind of overhyped.
If you like making dressings from scratch, I highly recommend playing with herbs you’ve got around. Adding chopped parsley or fresh basil to your Greek dressing is shockingly good. Mix and match — your fridge will thank you.
Common Questions
Q: Can I use bottled lemon juice?
A: You could, but truly, fresh lemon just makes it sing. Bottled will work in a pinch.
Q: How long does homemade Greek dressing stay good?
A: Up to a week if you keep it sealed and chilled.
Q: Is this Greek summer salad with lemon oregano dressing vegan?
A: Totally! Just don’t toss feta on the salad, and you’re set for a plant-based meal.
Q: Can I skip the vinegar?
A: Sure, but it’ll taste a bit flatter. Maybe add a tiny splash more lemon.
Q: What kind of olive oil should I use?
A: Extra-virgin is the way to go for best flavor, but any good olive oil will work.
Fresh, Fast, and Totally Worth Making at Home
Look, nothing brightens a plate faster than Greek summer salad with lemon oregano dressing (seriously, just try it). All those punchy flavors wake up your taste buds, and you know exactly what’s going into your meal. You don’t need chef skills or fancy equipment for this—just a few fresh ingredients and a little shake (or stir) power. Trust me, once you go homemade, you’ll side-eye every bottle on the supermarket shelf. If you enjoyed this, check out the more traditional method at Greek Salad Dressing Recipe (Ladolemono) | The Mediterranean Dish for an even deeper dive into Greek salad magic. Now go make your kitchen smell fabulous! 
Greek Summer Salad with Lemon Oregano Dressing
A fresh and zingy Greek summer salad with a homemade lemon oregano dressing, perfect for hot days.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups chopped cucumbers
- 2 cups halved cherry tomatoes
- 1 cup sliced red onion
- 1 cup crumbled feta cheese (optional for vegan)
- 1 cup pitted Kalamata olives
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine cucumbers, tomatoes, red onion, feta cheese, and olives.
- In a small jar, mix olive oil, lemon juice, oregano, red wine vinegar, garlic, salt, and pepper.
- Shake jar vigorously until the dressing is well combined.
- Drizzle dressing over salad just before serving. Toss to combine.
- Serve immediately or store dressing separately if making ahead.
Notes
The salad ingredients can be adjusted based on personal preferences. The dressing can be made in advance and stored in the fridge for up to 7 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian, Vegan if feta is omitted
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg