Made for Chris on his birthday, October 21, 2014, along with Moussaka and fruit cocktail cake for dessert. Good salad dressing. It’s a keeper.
1/4 cup and 2 teaspoons olive oil
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup and 1 tablespoon red wine vinegar (for a less tart dressing, use 1/4 c and 2 tbsp. red wine vinegar)
1/2 teaspoon pepper
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. Makes 6 servings.
Got recipe from AllRecipes – the blurb with the recipe said “This is the ‘secret’ Greek dressing recipe from the pizzeria that I work at. 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!”
You can replace 2/3 of the vinegar with lemon juice if you like a lemony version of Greek salad dressing
You can reduce the amount of red wine vinegar if it is too tart. Or add a bit of sugar.
You can leave out the oil and blend the ingredients into mayo for a creamy version of Greek salad dressing
You could also use a 3:1 ratio of red wine vinegar to balsamic vinegar
You could use 1/2 apple cider vinegar (less sour, more mellow flavor) , 1/2 white wine vinegar
Could also add chopped garlic
You can’t eat it right away, as the basil and oregano need time to soak up the fluids and soften. If you try to eat it too soon, you’ll get a mouthful of crunchy, dried leaves. Let it sit overnight.