Greek Salad Dressing

Published on Tuesday, November 02, 2010. PRINT THIS RECIPE
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Recipe by Becca Copu

  • 2 cups olive oil
  • 1 1/2 cup red wine vinegar
  • 1/2 cup balsamic vinegar (or just 2 cups of red wine vinegar for milder flavor)
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1 T. dried oregano
  • 1 T. dried basil
  • 1 T. pepper
  • 1 T. salt
  • 1 T. Dijon-style mustard

(variation: if you find this too tart, add 2 T. of honey to cut the sharpness)


1. Blend vinegar, salt, pepper, garlic/onion powders, and mustard until well blended. Slowly add olive oil as blender is running to fully incorporate. This prevents later separation of the ingredients. Add herbs and pulse just until blended. Store at room temperature in air tight container.

Great on pasta and vegetable salads!