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Prep 10 mins
Cook 0 mins
This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!
- In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
This is really good! I make all of my own salad dressings and will definitely add this one to the rotation. The herbs are what really make this special- the oregano is the first flavor that hits my tongue, followed by the basil. It was very easy to scale down to a home-sized quantity as well; I converted the oil and vinegar amounts to ounces and and the rest of the ingredients to tablespoons, then divided everything by 6 to get the amount that I needed (I don't trust the recipe converter here, sorry). The only thing that kept this from being 5 stars in my book is that it is a little thin- more vinegar than oil instead of the other way around. I'll add a bit more oil the next time I make it to get a consistency I like better. Made for Team Hot Stuff for ZWT9.