« Oh, Mila | Main | Well, I Feel Old »

Greek Salad Dressing

Reposted from 2013 because were you outside today? OMG. WEATHER!


I'm turning into one of THOSE people. I used to read food labels to confirm that things that seemed like they should be meat-free actually were meat-free. For example, you'd be shocked how often "powdered cooked chicken" shows up in things. And don't get me started on castoreum. For the record, it's a very special level of gross that comes from beavers (do NOT google it). Now I've started reading food labels to verify they are meat-free AND to see if I can pronounce all of the things.

The castoreum is related to the pronunciation thing, by the way. When I don't know what something is in a food, it always turns out to be something that ruins my day.

(You googled it, didn't you? I told you not to!) (I'm sorry.)

The more lables I read, the more I end up making things from scratch. I suppose it's not really a bad thing, but man. MAN.

Now I've become one of those people who makes salad dressings from scratch.

Even more disconcerting, I've become one of those people who make salad dressings from scratch and who will swear to you that it's worth the ten seconds it takes. SERIOUSLY. From scratch tastes a zillion times better and it's so easy!


This Greek Dressing recipe is one that I've had around for over a decade. I got it from a family member, except that I never knew what quantities were supposed to be in it. I've always just sort of made it up as I go, but for you I figured out the quantities. That is how you know I adore you. Yes, you. And YOU.

You can adapt the recipe by halving it or doubling it or whatever makes you happy. If you want to take your happy to the next level, pair a Greek Salad with Paella. Trust me on this.

Greek Salad Dressing

1 cup light virgin olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
2 teaspoons pepper
2 teaspoons dijon mustard (great recipe here)

1. Put everything in a jar, put a lid on it, and shake. And shake. And shake. It's like any other oil-based dressing and needs to be shaken right before use. You don't need to refrigerate it, by the way.

2. Be in awe of how easy that was and how much better that dressing tastes than any other you've ever had.

3. Forget all about that castoreum debacle.

PrintView Printer Friendly Version