If you like bold, herby vinaigrette without the bottled price tag, this Greek Salad Dressing Mix earns a permanent spot in the pantry. You stir together dried herbs once, then use a small scoop of the mix with vinegar and oil whenever you want a quick salad dressing.
The flavor leans classic Greek-inspired with oregano, marjoram, garlic, and mint. It is especially good on chopped romaine, cucumber, tomato, red onion, olives, and feta, but it also works as a fast marinade for chicken or vegetables when dinner needs to get moving.
Ingredients for Greek Salad Dressing Mix
You only need four dried herbs and seasonings to make the base mix. The recipe makes a generous batch, so one quick pantry project gives you multiple salads later.
- 1/2 cup marjoram
- 1/4 cup oregano
- 1 tablespoon garlic powder
- 1/4 cup mint leaves
To turn the mix into dressing, combine:
- 1 1/2 teaspoons Greek dressing mix
- 1/4 cup wine vinegar
- 3/4 cup oil
- Salt and pepper to taste
If you enjoy making pantry dressings, take a look at Italian Herb Salad Dressing or Fattoush Salad Dressing Mix for two more easy homemade options.
How to Make Greek Salad Dressing Mix
This could not be much simpler. Measure, seal, and store. That is the whole job.
- Measure the marjoram, oregano, garlic powder, and mint leaves into a zip-top bag.
- Seal the bag and shake gently until the herbs are evenly distributed.
- Store the mix sealed until you are ready to use it.
How to Use the Mix
For one batch of dressing, add 1 1/2 teaspoons of the mix, 1/4 cup wine vinegar, and 3/4 cup oil to a dressing carafe or jar. Season with salt and pepper to taste, then shake until combined.
The stated yield is 3/4 cup, though the oil and vinegar volume actually gives you about 1 cup of dressing before seasoning. Since homemade vinaigrettes separate naturally, just give it another shake before serving. That separation is normal, not a kitchen disaster.
Tips for Best Flavor
- Crush the herbs lightly between your fingers before mixing if you want a finer dressing blend that disperses faster in the oil and vinegar.
- Use a jar with a tight lid for the finished dressing so you can shake it well right before serving.
- Let the dressing sit 10 to 15 minutes after shaking if you have time. Dried herbs need a few minutes to hydrate and bloom.
- Taste on a lettuce leaf instead of a spoon. Vinaigrette always tastes sharper by itself than it does on salad.
- Choose a mild oil if you want the herbs to stand out more clearly.
Easy Variations
This mix is intentionally simple, which makes it easy to adapt at serving time.
- Add a pinch of sugar or a drizzle of honey if you want a softer, less sharp vinaigrette.
- Swap red wine vinegar for white wine vinegar if that is what you keep on hand.
- Use olive oil for a more Mediterranean-style finish, or neutral vegetable oil for a lighter flavor.
- Whisk in a spoonful of Dijon mustard to help the dressing stay blended a bit longer.
- Add crumbled feta directly to the salad rather than to the dressing so the vinaigrette keeps better.
If you want another herb-forward option with a different flavor profile, Italian Herb Salad Dressing Mix is worth keeping beside this one in the cupboard.
Storage and Shelf Life
Store the dry mix in an airtight container or sealed bag in a cool, dry, dark cupboard for up to 1 year for best flavor. Dried herbs often keep longer from a safety standpoint, but they gradually lose punch over time, so this is a practical quality estimate based on the herb-heavy blend.
Once prepared, keep the finished dressing refrigerated and use it within 1 week for best quality. Shake well before each use. For extra peace of mind, keep your refrigerator at 40 F or below, as recommended by the USDA Food Safety and Inspection Service refrigeration guidelines.
Serving Suggestions
Use this dressing on a classic Greek-style salad with romaine, cucumber, tomato, red onion, olives, and feta. It also works well spooned over pasta salad, drizzled on grain bowls, or used as a quick marinade for chicken breasts or vegetable skewers.
For a simple lunch, pair it with Lemon Pepper Tuna Green Bean Salad or toss it with chopped vegetables and chickpeas for a fast pantry salad.
💸 Budget101® Price Breakdown: Greek Salad Dressing Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Marjoram |
$1.98 |
1/2 C. |
$2.58 |
|
Oregano |
$1.24 |
1/4 C. |
$0.60 |
|
Garlic powder |
$1.24 |
1 T. |
$0.12 |
|
Mint leaves |
$4.98 |
1/4 C. |
$1.46 |
|
Greek dressing mix |
$1.48 |
1 1/2 t. ≈ 1 count ≈ 0.188 cup(s) |
$0.25 |
|
Wine vinegar |
$1.18 |
1/4 C. |
$0.07 |
|
Oil |
$3.36 |
3/4 C. |
$0.42 |
|
Salt to taste |
$0.62 |
1 ≈ a light shake or pinch |
$0.01 |
|
Black pepper to taste |
$2.48 |
1 ≈ a light shake |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$5.52 |
👨👩👧👦 Cost Per Serving |
$0.31 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Marjoram Leaves, 0.37 oz
- Oregano Leaves, 0.75 oz Bottle
- Garlic Powder, 3.12 oz Bottle
- Dried Mint Leaves, 1 oz
- Red Wine Vinegar, 16 fl oz
- Vegetable Oil, 48 fl oz Bottle
- Black Pepper, 3 oz Bottle
- Salt, 26 oz Canister
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Greek Salad Dressing Mix
Absolutely. Olive oil gives you a more traditional Greek-style flavor, while a neutral oil keeps the herbs front and center. If your olive oil tastes a little strong or bitter, use half olive oil and half neutral oil so the dressing stays balanced instead of tasting like you licked the bottle cap.
Red wine vinegar is the best fit if you want that classic Greek salad flavor. White wine vinegar works too and tastes a little lighter, but I would skip sweet specialty vinegars here unless you want the dressing to head in a completely different direction.
Because oil and vinegar are doing what oil and vinegar always do, which is living separate lives. A hard shake right before serving fixes it, and if you want it to stay blended a bit longer, whisk in about 1 teaspoon of Dijon mustard per cup of dressing.
You can. Add 1 to 2 tablespoons more oil, or stir in a small pinch of sugar or a little honey to round out the sharp edge. Taste it on salad greens after each change so you do not overcorrect and end up with something flat.
Use 1 1/2 teaspoons of mix for 1/4 cup wine vinegar and 3/4 cup oil. That gives you roughly 1 cup of finished vinaigrette, enough for about 8 two-tablespoon servings or one generously dressed family salad.
Yes, and this recipe scales cleanly because it is just a dry herb blend. Keep the same ratios, mix thoroughly, and package it in airtight jars or bags so the mint and oregano do not lose flavor faster than they already plan to.
Use it on sturdy salads that can handle a bold vinaigrette. Romaine, cucumbers, tomatoes, red onion, chickpeas, olives, and feta all work well, and it is also good on pasta salad because the dried herbs cling nicely after the dressing sits a few minutes.
Not for the shelf-stable mix itself. Fresh herbs add moisture, which shortens storage life fast. If you want fresher flavor, keep the dry mix as written and add a spoonful of chopped fresh parsley or dill to the prepared dressing right before serving.
If it smells flat, dusty, or faint instead of herby and fresh, it is past its prime. Dried herbs usually lose flavor before they become unsafe, so your nose is the quickest test. If you have to wonder whether it is doing anything, it probably is not.
You can, especially for chicken or vegetables. Make the dressing as directed, then use just enough to coat the food rather than drown it. For vegetables, 20 to 30 minutes is usually enough. For chicken pieces, 1 to 2 hours gives you flavor without turning dinner into a vinegar project.
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🖨️ Print-Friendly Greek Salad Dressing Mix
Greek Salad Dressing Mix
Ingredients
- ½ cup marjoram
- ¼ cup oregano
- 1 tablespoon garlic powder
- ¼ cup mint leaves
- 1 ½ teaspoons Greek dressing mix
- ¼ cup wine vinegar
- ¾ cup oil
- Salt to taste
- Black pepper to taste
Equipment
Instructions
- Measure the marjoram, oregano, garlic powder, and mint leaves into a zip-top bag.
- Seal the bag and shake gently until the ingredients are evenly combined.
- Store the dry mix sealed until ready to use.
- To prepare one batch of dressing, combine 1 1/2 teaspoons of the mix, 1/4 cup wine vinegar, and 3/4 cup oil in a dressing carafe or jar.
- Season with salt and pepper to taste, then shake well before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Each prepared batch makes about 1 cup of vinaigrette, or about 8 servings at 2 tablespoons each.
Store the dry mix in an airtight container in a cool, dry cupboard for up to 1 year for best flavor.
Store prepared dressing in the refrigerator and use within 1 week.
Prep time is an estimate based on measuring and mixing the dry ingredients.
i am really looking forward to trying this. i am sure it will be a staple in my pantry!
thanks! 🙂