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Greek Salad Dressing Recipe Featuring Ouzo Infusion

This Greek salad dressing with ouzo may seem unexpected, but it works beautifully. I’ve used this simple dressing for years—especially drizzled over salads—because the subtle anise note lifts the lemon and herbs without overpowering them. It’s my twist on a classic Greek dressing, with just enough ouzo to make it distinct.

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

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 delicate anise note that complements 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.

Jump to recipe

vinaigrette or DRESSING?

Is this a traditional Greek vinaigrette?

Traditional Greek dressings are simple—olive oil, lemon or vinegar, and herbs. This herby vinaigrette follows that foundation but adds a splash of ouzo for a subtle anise edge, making it a modern variation rather than a strict classic.

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—it’s the base, so flavor matters. A Greek olive oil offers a familiar, slightly peppery finish.
  • Lemon juice: Freshly squeezed is best to keep the dressing bright. If your lemon is very sharp, start with less and adjust to taste.
  • Ouzo: Start with 2 tablespoons for a subtle anise flavour, or increase to 3 for a more pronounced note. Add gradually and taste, as too much can dominate the dressing.
  • Parsley: Flat-leaf parsley gives a clean, fresh herb note. Curly parsley will work, but flat-leaf is preferable.
  • Oregano: Fresh oregano gives the best flavor; if using dried, use about 1 teaspoon instead of a tablespoon.
  • Salt and pepper: Season lightly, then taste and adjust once combined.
  • Optional: A small clove of finely grated garlic adds depth. A teaspoon of Dijon mustard helps emulsify and thicken the dressing slightly.

How to make Greek salad dressing with ouzo

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

Add the ingredients

Combine the olive oil, lemon juice, chopped parsley, oregano, ouzo, salt and pepper in a jar or bowl.

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

Whisk or shake

Whisk or shake vigorously until combined and slightly emulsified. If using, add grated garlic or Dijon at this stage and mix well.

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

Taste and serve

Taste and adjust seasoning or ouzo level, then drizzle over salad, seafood or grilled dishes and serve.

Serving suggestions

This dressing pairs with more than a classic Greek salad:

  • Drizzle over a simple cucumber and tomato salad.
  • Spoon over grilled seafood like prawns or calamari.
  • Toss through leafy greens for a light, fresh side.
  • Serve alongside grilled meats for a bright, citrusy contrast.
  • Use anywhere you’d use a classic Greek dressing or ladolemono.
a glass jar filled with Greek olive oil and lemon sauce.

Love Greek dressings?

Try ladolemono for a more traditional olive oil and lemon emulsion used across Greek cuisine.

Expert tips

  1. Start light with the ouzo: Begin with 2 tablespoons, then taste before adding more.
  2. Balance is key: If it’s too sharp, add a little more olive oil.
  3. Use good olive oil: The quality defines the dressing.
  4. Shake before serving: The dressing separates naturally; shake or whisk to recombine.
  5. Let it rest: Allow 5 minutes for flavours to meld 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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    Easy Cucumber and Tomato Greek Salad
  • a bowl of Greek cabbage salad on a white surface.
    Greek Cabbage Salad (Lahanosalata)
  • an heirloom tomato salad presented on a large white platter.
    Heirloom Tomato Salad
  • a bowl of roasted cauliflower salad on a white marble table.
    Roasted Cauliflower Chickpea Salad

📖 Recipe

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

Greek Salad Dressing (with a Splash of Ouzo)

Prep: 10 mins
Total: 10 mins
Servings: 6 serves
Cuisine: Modern Greek
Author: Peter G
A simple Greek salad dressing with a splash of ouzo, made with olive oil, lemon and fresh herbs. Light, fresh and perfect for salads, seafood and grilled dishes.

Ingredients

  • 60 ml extra virgin olive oil
  • 1 lemon, juiced (preferably a smaller one)
  • 1 tbsp parsley, finely chopped
  • 1 tbsp oregano, finely chopped (or 1 tsp dried)
  • 2–3 tbsp ouzo
  • 1 pinch salt
  • 1 pinch ground pepper

Instructions

  • Add all ingredients to a jar and shake well until combined, or whisk in a bowl.
  • Taste, adjust seasoning or ouzo if desired, then serve over salads, seafood or grilled dishes.

Peter’s Tips →

  1. For a stronger anise flavour, add a little more ouzo, tasting as you go.
  2. Store refrigerated for up to three days; bring to room temperature and shake before using.

Nutrition

Serving: 1 serve |
Calories: 108 kcal |
Carbohydrates: 2 g |
Protein: 1 g |
Fat: 10 g |
Saturated Fat: 1 g

Nutrition information is approximate and provided for convenience only.

© Souvlaki For the Soul