Greek Salad Dressing Recipe - Food.com (2024)

107

photo by May I Have That Rec

1. How long would it last in the fridge? I had it for about 6 weeks and it tastes fine but am I at risk for botulism? Should I go to the hospital?

   Sarah K.

Reviews

1. Costco. at one time, made a chicken salad with kalamata olives, artichoke hearts, grape tomatoes, and their rotisserie chicken. I loved it, and wanted to make it at home, when I asked what kind of dressing they used they said that they could only get it in bulk and that it was a greek salad dressing. So my next step was to find a recipe and this is the one I chose. I made it exactly as written except to use a little of the Kalamata juice along with the red wine vinegar. Also, all I had was bottled lemon juice so that's what I used. This stuff turned out great! My homemade version of the chicken salad was better then the stores. I also drizzled it over cut tomatoes and cucmbers for lunch. Excellent! Thanks so much for such an easy solution for my craving!

   Nougat

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2. You are right, this is delicious! Just the right amount of tart and sweet! I had this over salad greens and loved it! Thanks! I did opt to use the basil and oregano.

   Sharon123

3. Wonderful, all purpose, salad dressing. I used extra mustard and honey instead of sugar which I think helps it stay mixed in the refrigerator. It is as good as the expensive boutique salad dressing I used to buy before retiring. Now it is Recipezaar all the way. Why pay a premium for something that costs fifty cents in ingredients and takes just a few minutes to make?

   Yankiwi

4. Far more flavorful than bottled dressing and so easy to make. Highly recommend but be warned, you better have ingredients on hand at all times because you won't want to stop eating salad after this!

   Tori Eats

5. Delicious! Even better the next day. I could drink this stuff! Thanks for sharing.

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   Aly Neem

see 94 more reviews

Tweaks

1. I substituted the olive oil for grape seed oil and the red wine vinegar with balsamic vinegar, added about 1/3 tsp of garlic powder and I also used an immersion blender to thoroughly mix the ingredients. I found the grape seed oil was less bitter than the olive oil and had a better overall flavour. Using the immersion blender made the dressing nice and thick which seemed to intensify the flavour as well. Thanks for the recipe.

   D L.2199

2. I doubled the recipe added double the garlic and a tablespoon of oregano. To me it needed a bit of fresh ground black pepper and more salt too, I also added that. Also, a tad more of the Dijon. It will develop a nice flavor over a day or two in the fridge. Everyone loved this version. People from the Midwest, Florida and my self being from New Orleans.. Thanks for sharing.. #chowjudge

   martinallred

3. Left out the sugar. Did use the basil and oregano.

   ngore

4. Stevia for sugar. Spicy brown mustard for Gray Poupon.

   cutsright

5. Totally delish and exactly what I was looking for! I wanted to copy a dish we've eaten at our neighborhood Italian-Greek restaurant. Essentially it is Greek salad with some broiled salmon on top with Greek dressing. I made this dressing as written with the following exceptions: I had no red wine vinegar so I subbed Balsamic; I used stevia instead of sugar and I added powdered Gluccomannan to add thickness and body. PERFECTION! Thank you for posting!

   Glori-B

see 4 more tweaks

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