Greek Salad Dressing

READY IN: 10mins
Recipe by Kenn Osborne

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.

Top Review by npp3512007

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.


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

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