This Greek salad dressing recipe with ouzo might sound a little unexpected, but it works beautifully. I've been using this simple dressing for years, especially drizzled over salads, where the subtle anise flavour lifts the lemon and herbs without overpowering them - it's honestly one of my favourite dressings! It's my twist on a classic Greek dressing, with just enough ouzo to make it a little different.

Greek salad dressing with ouzo in a glass jar on a wooden table with a soft blurred background.

Table of Contents

Recipe snapshot
Is this a traditional Greek vinaigrette?
Ingredients and substitutions
How to make Greek salad dressing with ouzo
Love Greek dressings?
More Greek salad recipes
📖 Recipe

Recipe snapshot

Greek salad dressing made with olive oil, lemon juice and herbs in a small glass jar.

💬 What it is: A simple Greek vinaigrette with a splash of ouzo, built on olive oil, lemon and fresh herbs.

❤️ Why you'll love it: Light, fresh and just a little different - the ouzo adds a subtle anise note that works beautifully with greens and crisp salads.

👨‍🍳 How to make it: Shake or whisk olive oil, lemon juice, herbs and ouzo together in a jar, taste, adjust and serve.

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vinaigrette or DRESSING?

Is this a traditional Greek vinaigrette?

Traditional Greek dressings are usually very simple - olive oil, lemon or vinegar, and herbs. While this herby vinaigrette follows that same foundation, the addition of ouzo gives it a subtle anise flavour that makes it a little different from a classic vinaigrette.

Ingredients and substitutions

Ingredients for Greek salad dressing including lemons, olive oil, parsley, oregano and ouzo on a white surface.

Olive oil: Use a good extra virgin olive oil here - it's the base of the dressing, so the flavour really matters. A Greek olive oil will give you that familiar, slightly peppery finish.
Lemon juice: Freshly squeezed is best. It keeps the dressing bright and balanced. If your lemon is large or particularly sharp, start with a little less and adjust to taste.
Ouzo: This is where things get interesting. Start with 2 tablespoons for a subtle anise flavour, then increase to 3 if you want it more pronounced. Too much can overpower the dressing, so add gradually and taste as you go.
Parsley: Adds freshness and a clean, herby note. Flat-leaf parsley works best, but curly parsley will still do the job.
Oregano: Fresh oregano gives the best flavour, but dried works fine too - just use about 1 teaspoon instead of a tablespoon.
Salt and pepper: Keep it simple. Season lightly, taste, then adjust once everything is combined.
Optional additions: A small clove of garlic (finely grated) will give the dressing more depth. You can also add a teaspoon of Dijon mustard if you want a slightly thicker, more emulsified finish.

How to make Greek salad dressing with ouzo

Add the ingredients

Add the olive oil, lemon juice, herbs and ouzo to a jar.

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Greek salad dressing with ouzo being mixed in a glass jar with a whisk and fresh herbs.

Whisk or shake

Whisk or shake well until the dressing is combined and slightly emulsified.

Greek salad dressing with ouzo being poured over a fresh salad with olives, cucumber and feta.

Taste and serve

Taste and adjust if needed, then drizzle over your salad or seafood and serve.

Serving suggestions

This dressing works beautifully with more than just a classic Greek salad.

Drizzle over a simple cucumber and tomato salad
Spoon over grilled seafood like prawns, calamari or my swordfish souvlaki
Toss through leafy greens for a light, fresh side
Serve alongside grilled meats for a bright, citrusy contrast
Use it anywhere you'd normally use a classic Greek dressing like ladolemono

a glass jar filled with Greek olive oil and lemon sauce.

Love Greek dressings?

Try the more traditional ladolemono - it's the much loved olive oil and lemon emulsification - thats is used on almost everything!

see recipe

Expert tips

Start light with the ouzo: Add 2 tablespoons first, then taste before adding more
Balance is key: If it tastes too sharp, add a little more olive oil
Use good olive oil: This is the backbone of the dressing - it really matters
Shake just before serving: The dressing will naturally separate
Let it sit for 5 minutes: This helps the flavours come together before serving

Storage

Store in a sealed jar in the fridge for up to 3 days.
Bring to room temperature and shake well before using.

Close up of Greek salad dressing with ouzo in a glass jar with herbs, lemon and olive oil in the background.

More Greek salad recipes

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