Total Time
Prep 5 mins
Cook 0 mins

I use this on salad and I will add things like feta cheese, kalamata olives, pepperoncini, etc. It even tastes great on ordinary tossed salad or over grilled halloumi cheese.


  1. Combine vinegar and spices in a blender.
  2. Slowly stream oil into mixture as it blends remove the little cap and pour through the hole), until the dressing emulsifies.
  3. Serve over mixed greens or salad of your choice.
Most Helpful

Use half of the salt to start. I had to make another batch salt free because the first batch had too much salt. Still debating if it need a touch more sugar. I will work with it a little more but I and hopeful that this will replace the Athenos Greek Vinaigrette that Sam's no longer has in stock. I even used the empty bottle to refill with a quad batch. Made another quad batch with white wine vinegar this time. Just a little less tart. Added just a small amount more of sugar and and half of the salt. Thanks for putting the lemons from our tree to use. I may try a 50/50 batch with white and red wine vinegar next time. I will continue to make this when there fresh lemons on the tree. Now what to do will all of the limes I will have in few weeks.

bbqwalt November 07, 2015

I will definitely use this recipe often - it's so full of flavor! I left out the sugar and didn't miss it at all. I also used white wine vinegar instead of red, because it was all I had. Also, I didn't feel like pulling out the blendar, so I just minced up the garlic super-fine, threw everything into a mason jar, and shook until combined. Loved it! Thanks!

KissKiss October 23, 2014

This was so simple and lovely. I added two chillis and used 5 leaves of Stevia instead of sugar. I made 2 cups. Used this with My Big Fat Greek Pasta Salad

Satyne April 07, 2013