Most homemade dressings require chopping, measuring a dozen ingredients, and hoping it comes together. This one doesn't.
Four ingredients. A mason jar. One shake. Done.
This Greek salad dressing is fresh, tangy, and herb-packed with all the Mediterranean flavor you want without any of the fuss. Use it on salads, grain bowls, grilled vegetables, or as a marinade for chicken and seafood.
Why This Works
Fresh ground Lucky Cajun Greek Out (← See the Blend) does the heavy lifting. Real lemon peel, oregano, dill, marjoram, and savory — fresh ground weekly so the herbs are still aromatic when they hit the vinegar and oil. Open the jar and it smells alive, bright lemon and herb rising up before you've even shaken it. No chopping. No measuring out six different herbs. One tablespoon and this homemade Greek dressing is already more complex than most restaurant vinaigrettes.
Greek Out ⭐⭐⭐⭐⭐
"Today it was the Greek Out — it added so much flavor to a Mediterranean dish I was making." — Jen Bean
This is where fresh ground seasoning changes everything. A vinaigrette lives or dies on how much the herbs actually bloom into the oil and vinegar. Dried herbs from a jar that's been sitting for a year have nothing left to give — you shake them into the oil and get color without aroma. Fresh ground Greek Out still has its volatile oils intact, so it blooms fast and fully, and the improvement carries straight through to the salad it lands on: bright, herby, and vivid instead of flat.
Dijon mustard is the emulsifier. It holds the oil and vinegar together after shaking so the dressing stays combined longer instead of separating immediately. It also adds a subtle sharpness that balances the brightness of the red wine vinegar.
Red wine vinegar is sharper and more complex than white wine vinegar — the right acid for a Greek salad dressing that can stand up to bold proteins and grains.
Ingredients
- ½ cup red wine vinegar
- 1 cup extra virgin olive oil
- 1 tablespoon fresh ground Lucky Cajun Greek Out seasoning (← Add to Cart)
- ½ tablespoon Dijon mustard
Instructions
Add all ingredients to a pint-sized mason jar with a lid.
Seal the jar and shake well until fully emulsified — you'll catch the oregano and lemon lifting out of the jar the moment it opens.
Taste and adjust — more vinegar for brightness, more Greek Out for herb depth.
Let sit for 15 to 30 minutes before using. The longer it sits the better it gets, as the herbs keep blooming into the oil.
Refrigerate for up to one week. Shake before each use.
How to Use It
- Salad dressing — crisp romaine, cucumber, tomato, olives, and feta. The obvious choice and the right one.
- Greek pasta salad dressing — toss with cooked pasta, cucumber, tomato, feta, and olives for a quick Greek pasta salad.
- Grain bowl — drizzle over farro, quinoa, or a Greek orzo salad with roasted vegetables and chickpeas.
- Marinade for chicken — coat chicken breast or thighs and marinate for 2 hours minimum, overnight for best results. This is one of the best Cajun seasoning applications for chicken that doesn't involve a dry rub.
- Seafood marinade — 30 minutes on shrimp or salmon before grilling.
- Roasted vegetables — toss zucchini, asparagus, or potatoes before roasting at 400°F.
- Drizzle over grilled chicken — finish grilled chicken with a spoonful right before serving for a bright herby hit.
Greek Out ⭐⭐⭐⭐⭐
"Our favorites are the Greek Out and Lucky Lemon Dilly Pepper, and they've become staples in our kitchen. The Greek Out is incredibly versatile — we use it on veggies, meats, and even mix it with olive oil for a fresh, flavorful bread dip." — Renata LaSalle
Variations With Other Lucky Cajun Blends
Spicier version: Add a pinch of Lucky Cajun Fiery Datil (← Try This Blend) to the jar alongside Greek Out for a fruity citrus heat that pairs naturally with the Mediterranean herb base.
Cajun vinaigrette: Swap Greek Out for Lucky Cajun Black Label (← Get It Now) for a bolder, smokier dressing that works well on heartier salads with grilled chicken or steak.
Lemon herb vinaigrette: Use Lucky Cajun Lucky Lemon Dilly Pepper (← See the Blend) instead of Greek Out for a brighter, more citrus-dominant vinaigrette with aromatic dill. Excellent on seafood salads and grain bowls.
Greek Out ⭐⭐⭐⭐⭐
"Love all the flavor, Greek, taco Tuesday and my favorite and every day user is voodoo." — Dawn Challenor
FAQ
What is Greek vinaigrette?
A tangy, herb-forward dressing built on red wine vinegar, olive oil, and Mediterranean herbs like oregano, lemon, and dill. It's the base for classic Greek salad and works equally well as a marinade.
What is the difference between Greek vinaigrette and Greek salad dressing?
They're essentially the same thing — "vinaigrette" refers to the oil-and-vinegar style, while "Greek salad dressing" describes its use. Both terms point to the same tangy, herb-packed dressing built on red wine vinegar, olive oil, and Mediterranean seasoning.
How do you make Greek salad dressing from scratch?
Combine red wine vinegar, extra virgin olive oil, Dijon mustard, and a fresh ground Greek herb blend in a jar, then shake until emulsified. Let it sit 15 to 30 minutes so the herbs bloom into the oil before using.
What goes in a Greek vinaigrette?
Red wine vinegar, olive oil, and Mediterranean herbs — traditionally oregano, along with garlic and sometimes lemon. This version simplifies it to red wine vinegar, olive oil, Dijon mustard, and fresh ground Greek Out, which already carries the oregano, lemon peel, dill, and marjoram in one blend.
What vinegar do you use for Greek salad dressing?
Red wine vinegar is the traditional and preferred choice — it's sharper and more complex than white wine vinegar and stands up well to bold Mediterranean flavors and proteins.
Can you use Greek vinaigrette as a marinade?
Yes — it's one of the best uses for it. Coat chicken breast or thighs and marinate a minimum of 2 hours, overnight for the deepest flavor. The acid in the red wine vinegar tenderizes the meat while the Greek Out herbs build flavor from the inside out. It also works as a quick 30-minute marinade for shrimp or salmon.
What does Greek vinaigrette go with besides salad?
Grain bowls, roasted vegetables, a Greek pasta salad, or a Greek orzo salad all work beautifully with it. It also doubles as a marinade for chicken and seafood.
How long does homemade Greek salad dressing last?
Up to one week refrigerated in an airtight jar. The flavor actually improves over the first day or two as the herbs bloom fully into the oil and vinegar. Shake well before each use since natural separation occurs.
Can you make Greek vinaigrette without red wine vinegar?
Yes, though the flavor changes. White wine vinegar or even lemon juice can substitute, producing a brighter, less complex result than the traditional red wine vinegar base.
What is the best olive oil for Greek dressing?
Extra virgin olive oil is the standard — its flavor is more pronounced than refined olive oil and stands up to the sharp vinegar and bold herbs without disappearing into the mix.
What is the difference between Greek dressing and Italian dressing?
Greek dressing leans on oregano, lemon, and dill with a red wine vinegar base, giving it a brighter, more herbal, tangy profile. Italian dressing typically includes more sugar, garlic, and sometimes Parmesan, making it sweeter and richer. Greek dressing is sharper and lighter by comparison.
What is the best homemade Greek dressing recipe?
Four ingredients — red wine vinegar, extra virgin olive oil, Dijon mustard, and fresh ground Greek seasoning. Shake in a mason jar, let sit 15 to 30 minutes, and it's done. The fresh ground herbs in Greek Out build more complexity than chopping individual dried herbs from a bottle.
What does Dijon mustard do in a vinaigrette?
It acts as an emulsifier — holding the oil and vinegar together after shaking so the dressing stays combined longer instead of separating immediately. It also adds a subtle sharpness that balances the acidity of the vinegar.
Why let the vinaigrette sit before using?
The fresh ground herbs in Greek Out need time to fully bloom into the oil and vinegar. 15 to 30 minutes produces noticeably more complex flavor than using it immediately after shaking. Overnight is even better.
Is Lucky Cajun Greek Out sugar free?
Yes. Every Lucky Cajun blend is 100% sugar free, filler free, and gluten free. No dextrose, no anti-caking agents, no artificial flavoring — just pure fresh ground Mediterranean herbs stamped with a Born-On Date on every bag.
Why Lucky Cajun
Most dried herbs lose their essential oils within 6 months of grinding. By the time a store-bought Greek seasoning reaches your cabinet, the aromatic compounds that make it taste like something are already gone. Greek Out is ground fresh every week and shipped with a Born-On Date so the herbs are still alive when they bloom into your vinaigrette — and that difference shows up everywhere the dressing touches, from the first shake of the jar to the last bite of salad.
That's the difference between a dressing that tastes like something and one that just tastes like vinegar and oil.
🌶️ Shop Lucky Cajun Greek Out (← Add to Cart)
🌶️ Shop Lucky Cajun Lucky Lemon Dilly Pepper (← Get It Now)
🌶️ Shop the Best Sellers 4-Pack (← Shop the Bundle)
Four ingredients. One jar. One shake.
That's Greek vinaigrette done right. 🌶️
