Greek Vinaigrette

"Source: Better Homes and Gardens New Cook Book. Don't be afraid of the anchovy paste. It gives this dressing a wonderful zing."
photo by UmmBinat photo by UmmBinat
photo by UmmBinat
photo by PaulaG photo by PaulaG
photo by JackieOhNo! photo by JackieOhNo!
photo by januarybride photo by januarybride
Ready In:
1/2 cup




  • Whisk together all ingredients or place all ingredients in a screw-top jar and shake until combined.

Questions & Replies

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  1. As recomended I used this on recipe#424059. I didn't have anchovy paste so I added sea salt to taste, used fresh organic marjoram in place of oregano, organic olive oil, freshly squeezed organic lemon juice, organic garlic cloves, and freshly ground black pepper, to taste.
  2. After reading the review by JackieOhNo!, I did cut back on the anchovy paste. Used fresh oregano and 3 cloves of garlic. There was leftovers which were used the next day and the dressing was better flavored after allowing the flavors to blend fully. I might add a little additional olive oil next time as the dressing was a little thin. Made and reviewed for *ZWT6*
  3. This was a pretty good vinaigrette that I think is overpowered by the anchovy paste, which is the predominant flavor. Both the fresh lemon juice and the fresh oregano were refreshing but could not stand up to the anchovy paste. I think I would try this again, making adjustments to the ingredients in order to balance the flavors better. Thanks for sharing this. Made by a RedHot Renegade for ZWT6.
  4. Definitely use a nice, bold olive oil with this recipe! I used fresh Greek oregano and ended up adding some additional Greek Seasoning to boost the flavor a bit. I also added extra olive oil, as it was a bit more runny than I wanted. I am always on the lookout for ways to use up my anchovy paste, so this was perfect! I served it atop mixed greens with green pepper, tomato, English cucumber, feta and grilled shrimp for a tasty Greek meal. Made for ZWT6 for my fellow SSaSSy.



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