Homemade salad dressings are the best, and this homemade vegan Greek feta dressing is rather special. It’s creamy with a tangy edge. Yum! It’s gorgeous mixed into this Vegan Macaroni Salad. Also try this Best Dip for Veggies Recipe.
I never buy salad dressing, it’s so easy and quick to make, and you can make a different flavour and style every time from ingredients you have to hand.
My latest dairy-free salad dressing is this creamy, yet tangy Greek feta salad dressing, which adds a wonderful flavour to salads, wraps and roasted vegetables.
I usually make small batch salad dressings (check them out in my salad recipe page), but this time I made a bigger batch to enjoy with a few lunches and dinners, but you can cut down the quantities and make less.
Give it a try, it’s tasty stuff! And if you want more of a vinaigrette, try this Greek Salad Dressing.
If you love Greek Flavours, also try my tasty Greek beans over on my main blog Tinned Tomatoes and try out this Greek Vinaigrette.
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At a glance – vegan feta salad dressing
⏲️ Ready in: 5 minutes
👪 Serves: 10
🍽 Calories: 88
🧾 Main ingredients: vegan feta, olive oil, lemon juice, mayo, dried herbs & garlic
👩🏻🍳 Suitable for: vegan, plant-based, dairy-free, egg-free, vegetarian
Summarise & save this recipe:
📋 What you need to make this creamy feta salad dressing
Here are the simple ingredients you need to make this luscious homemade dressing.
- Greek feta cheese – I use the dairy-free version, which is suitable for vegans
- Fresh lemon juice – if you don’t have lemons, you could use white wine vinegar or red wine vinegar instead, but lemon juice is more traditional
- Olive oil – I like to use extra virgin olive oil (EVOO) in my dressings
- Mayo – for a hint of creaminess and luxury (you could use vegan Greek yoghurt instead, but it is tart, so add less lemon juice)
- Parsley – I used dried parsley, but you could use fresh parsley or other fresh herbs like dill
- Mint – I grow mint in the garden, so I used fresh mint, but you can use half a teaspoon of dried mint instead
- Garlic – fresh garlic, or use garlic granules or powder
- Salt & black pepper – to season
- Water – to thin the dressing
The full printable recipe with ingredients, method, notes and nutritional information is at the bottom of the page, you can scroll down or use the jump to recipe button above.
I hope you try this creamy feta dressing! It’s particularly good drizzled over Greek Loaded Fries.
Also, try this easy vegan Catalina dressing or my mango chutney & herb dressing.
💭 Use water to thin down salad dressing not oil
It’s good to add some olive oil to salad dressings, it gives that luxury mouth feel and helps the dressing to emulsify.
However, it’s better to thin salad dressing down by adding water instead of more olive oil.
It’s just healthier to skip the extra oil and less calorific too.
The water does an excellent job of thinning the dressing, and the dressing doesn’t split if you mix it well.
That’s my wee salad dressing tip!
🥣 Turn it into a creamy dip
Adding water to salad dressing helps to give a good pouring consistency, but if you would prefer a thick and creamy feta dip to dunk tortilla chips, crisps (chips), crunchy veg sticks or pizza crusts in, then just add less water and keep the salad dressing thick.
You could split it into two jars or containers and leave one a thick dip and thin the other with water to use as a salad dressing.
Simples!
🥄 Sweeten it up
I love this delicious vegan Greek salad dressing because it is creamy, but has a tartness to it as well.
However, if it’s a bit tart for you, you can either reduce the lemon juice and add a teaspoon of maple syrup or a small amount of sugar to balance out the flavours.
I’ll leave that up to you and your taste buds.
I love it just the way it is; it works so well with other flavours.
Love Greek flavours? Try my vegan Greek vinaigrette and this Greek vegan salad wrap next.
🍶 Storing salad dressing
Personally, I like to store my salad dressing in a jam jar.
The Bonne Maman jams come in gorgeous decathedron shaped (yes, I had to look that up) jars that have pretty gingham lids, which are perfect for recycling, and the labels come off a treat with no scrubbing.
It’s just a bonus that the jam is so delicious, and I like to think of the wartime tale of Bonne Maman and their help with the resistance is true when I’m buying a jar of their jam.
It may or may not be true, but it’s such a heart-warming tale.
You’re recycling too, which is always a win!
Of course, you can store this homemade Greek dressing in any airtight container or bottle with a secure lid, but jam jars allow you to see at a glance what is in them and how much is left when you open the fridge door!
Store it in the fridge for 4-5 days.
🌡️ Room temperature dressing
It’s tempting to use salad dressing straight out of the fridge, but the chill from the fridge actually deadens flavours.
You know what I mean, all you can taste is cold.
It’s best to take the dressing out of the fridge while you make your salad or wrap and that allows the dressing to come to room temperature, so you can really taste all the delicate flavours.
Looking for more dressing recipes like this? Try these:
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👩🏻🍳 How to make vegan Greek feta salad dressing
These step-by-step photos will show you how to make this simple Greek Salad Dressing, followed by the full recipe.
Step 1
- Add your feta to the jug of a food processor or blender (you can also use a stick blender/immersion blender and a large jug).
- Next, add the fresh lemon juice and the olive oil.
- Finally, add the mayo, garlic and herbs, then season with salt and pepper.
Step 2
- Add water (skip this if you want a thick dip instead of a salad dressing) a little at a time and blend until smooth and creamy.
- Check the consistency to see if you need to add more water (the thickness of a salad dressing is a personal preference) and taste to see if it needs more seasoning.
- If it’s too tart for you, you can add a teaspoon of maple syrup or a little sugar to help balance out the flavours.
- Pour into a jam jar (or your container of choice) and use right away or store in the fridge for 4-5 days.
- Enjoy!
📖 Recipe
Homemade Vegan Greek Feta Salad Dressing Recipe
Homemade salad dressings are the best and this homemade vegan Greek feta dressing is rather special. It’s creamy with a tangy edge. Yum!
Ingredients
Instructions
Keep screen on
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Add your feta to the jug of a food processor or blender (you can also use a stick blender/immersion blender and a large jug).
-
Next add the fresh lemon juice and the olive oil.
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Finally add the mayo, garlic and herbs, then season with salt and pepper.
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Now to get the consistency right, start adding some water and blending, until it’s right for you (skip this if you want a thick dip instead of a salad dressing).
-
Check the consisitency to see if you need to add more water (the thickness of a salad dressing is a personal preference) and taste to see if it needs more seasoning.
-
If it’s too tart for you, you can add a teaspoon of maple syrup or a little sugar to help balance out the flavours.
-
Pour into a jam jar (or your container or choice) and use right away or store in the fridge for 4-5 days.
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Enjoy!
Notes
- Add a little maple syrup to balance the flavour if it’s too tart for you.
- Don’t add water if you want to keep it thick to serve as a dip.
- Add water a little at a time to thin, instead of adding extra olive oil.
- Store in the fridge for 4-5 days.
- Bring to room temperature before serving.
Nutrition
Serving: 1generous servingCalories: 88kcalCarbohydrates: 2gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 111mgPotassium: 14mgFiber: 0.1gSugar: 0.5gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 0.1mg
