Mediterranean-Style Salad Dressing

"This recipe makes a ton of dressing but may be scaled down to half, plan ahead the dressing needs to chill for a few hours before serving, it will keep well in the fridge up to 2 weeks --- all ingredients may be adjusted to taste --- also see my recipe #66596"
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Nimz_ photo by Nimz_
Ready In:
2hrs
Ingredients:
12
Yields:
2.5 cups (approx)
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ingredients

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directions

  • Pour all ingredients in a large glass jar, and whisk or mix with a spoon until well combined or you can also blend in a processor or a blender.
  • Adjust all seasonings to suit taste, including the sugar and salt.
  • Let sit in fridge for a minimum of 2 hours.
  • Shake very well before using.

Questions & Replies

  1. Hey! is the basil and oregano fresh or dried?
     
  2. Is it the powdered Parmesan or freshly grated?
     
  3. Do you have nutrition info on this? My husband loves it but he is supposed to be on a low carb diet...
     
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Reviews

  1. YUMMM!! We really enjoyed this! The only things I did different were fresh basil (will try fresh oregano, too, once the herb garden gets a little bigger!). When I make dressings, I also make a thickened solution with water and cornstarch, then sub it completely for oil. Makes most dressing virtually fat free and works great! My hubby really enjoyed this and said I can definitely make again. Thanks so much for sharing!! :O)
     
  2. This dressing is so universal..I love it.. I did not make a any changes. I also used it a a marinate..excellent
     
  3. First made this over two years ago. We are doing low carbs. So now we make it once a week. We use !n immersion blender to break up the shredded pamesan cheese. Everyone loves it. It's the perfect size for an empty 26 oz. bottle of wine vinegar. Because we like mayo, we add about 1/3 cup. It may also keep it from separating in the fridge.
     
  4. How long to you store this
     
  5. Absolutely fantastic, easy to make, and all the ingredients were already in the house. 5-star, all the way!
     
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Tweaks

  1. review by Donald N. 4/11/2019 First made this over two years ago. We are doing low carbs. So now we make it once a week. We use !n immersion blender to break up the shredded pamesan cheese. Everyone loves it. It's the perfect size for an empty 26 oz. bottle of wine vinegar. Because we like mayo, we add about 1/3 cup. It may also keep it from separating in the fridge.
     
  2. I loved it! I've been looking for an "Italian Style" dressing for a while and this fits perfectly. I DID cut the recipe in half so that it would fit in a regular sized salad dressing bottle. I used regular salt rather than the seasoned salt. I also used garlic powder in place of the fresh (about 1 Teaspoon for the half recipe). Can't wait to try your Greek Dressing!
     
  3. I made this dressing to go with a basic Greek salad, and was not disappointed. It was absolutely wonderful! Instead of the oregano, I used a greek herb blend, and some dried lemon zezt I had on hand (although it was great without it). Do use the parmesan if possible, I think it makes it even better! Thanks Kittencal! I had lost my old recipe and this was perfect!
     

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