Greek Salad Dressing

"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."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
10mins
Ingredients:
10
Yields:
1 bottle
Serves:
20-30
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ingredients

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directions

  • Simply pour all ingredients into a container (bottle is best).
  • Shake vigorously until well mixed.
  • Store tightly at room temperature.

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Reviews

  1. 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.
     
  2. 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. This is a great salad dressing. I did make some changes to suit my taste. I used canola oil instead of olive oil. I only used 3/4 cup red wine vinegar. I omitted the rosemary and added 3 tsp of dill weed. I deleted my other Greek Salad Dressing recipes because this one is the best!
     
  4. Great!
     
  5. Was looking for a Greek Salad Dressing to use with a pasta salad I was making, and this one looked good. Made it and family loved the flavor of it on our pasta salad. Will be using this on my pasta salads now, instead of buying it. Made as written. Thank you for sharing it.
     
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Tweaks

  1. This is a great salad dressing. I did make some changes to suit my taste. I used canola oil instead of olive oil. I only used 3/4 cup red wine vinegar. I omitted the rosemary and added 3 tsp of dill weed. I deleted my other Greek Salad Dressing recipes because this one is the best!
     

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