Total Time
Prep 10 mins
Cook 0 mins

This is a scaled down slightly different version of a recipe I found. I use it on normal green salads and pasta salads, my wife even mentioned using it on sub sandwiches.

Ingredients Nutrition


  1. Simply pour all ingredients into a container (bottle is best).
  2. Shake vigorously until well mixed.
  3. Store tightly at room temperature.
Most Helpful

When I make this I use half olive oil and half canola oil. It just seems a little bit lighter and refrigerates better than all olive oil. I also use my immersion blender and it emulsifies the dressing and it becomes quite creamy. The same goal could be achieved by putting all ingredients except the oil in a blender. While blender is running, drizzle in oil. Wonderful flavor and also very good as a dressing for pasta salad. HINT with pasta salad: I make mine the night before but keep the pasta refrigerated separately from the veggies. I pour the dressing over the veggies and let them marinate overnight. Combine with pasta just before serving. Great flavor and pasta does not get mushy or fall apart.

5 5

Kenn, I've been looking for a good Greek dressing and yours is very good! It has alot of nice flavor. Thanks for sharing.

3 5

Great combination of herbs and spices, however the vinegar was way too strong. I use a very good red wine vinegar that i have used for years. I have never seen a dressing that used vinegar and oil in equal amounts or ar in this case even more vinegar than oil. In order to make it eddible I had to add more oil, 1/3c of water and 2 tsp. of Splenda.Now I love it. Next time I will only use 1/2c vinegar.