A good Greek salad dressing recipe may not sound life changing. But please trust me on this…it IS life changing. This is our very, very favorite seasoning mix. It makes the most divine and authentic Greek Pizzaria style dressing, but it’s also become our house seasoning blend. I keep both the ranch dressing seasoning mix, and this one in shaker jars on my counter.
We love it atop the Pizza Hut style breadstick recipe on cheese pizzadillas, in my oven fries recipe and on baked potatoes, and, and…plus infinity. It’s the secret ingredient to making an amazing pizza crust in my homemade pizza recipe.
And NOW that I’m Trim & Healthy, this Greek salad dressing recipe is even more awesome, since the spices themselves are fuel pull, and can be used with ANY type of meal. And, I also give a fat free Greek salad dressing recipe below in the printable that you can use with E and FP salads!
Plus, it’s completely healthy with no Mono-glutamic-nazi-parabens.
The other great thing, is that this salad dressing doesn’t need to be refrigerated, so it’s perfect for picnics, camping, or covered dish meals.
So, what I’m really trying to say is that this is the most awesomely wonderful recipe on the whole planet, and you just have to try it, or your life will be ruined. OK?
Now, this might look like a whole bunch of spices, but it’s way worth your time to put together. For one thing, you probably have almost all of these spices in your cabinet right now. And for another, the recipe below makes almost 2 cups of (un-blended) spice mix.
Theoretically, this should last you a long time.
Having a big jar of Greek Dressing Mix makes it very convenient to mix up a batch of salad dressing when you discover that you’re out as the table is being set. Which is pretty much the only time that I discover that we’re out of something.
So, let’s get cookin’.
Here’s what you’ll need:
powdered onion, powdered (or granulated) garlic, dried basil, black pepper, oregano, sugar and salt.
I like to mix mine up in a standard quart canning jar, so I can powder it in my blender like this.
When you shake it up, it looks like this.
I like to blend it to a fine powder, so that it mixes in quickly and has maximum flavor right away:
Then, I write the recipe for making the mix and for making the dressing on the lid of the jar. Keeps me from having to flip through my recipe notebook…this is because I’m
I have also started storing some of it in a spice/shaker jar because we like it as a schprinkle too.
- ⅓ c. garlic powder
- ⅓ c. oregano
- ⅓ c. basil
- ¼ c. onion powder
- ¼ c. salt
- ¼ c. pepper
- 1 T. sugar (optional-can omit or use a dash of NuNaturals Stevia extract)
- Mix together in a jar…it makes a little over a cup.
- Optional: Dump spices into the blender, and blend to a powdered mix.
- This makes the flavors ‘meld’ faster when you mix it.
- One half cup olive oil
- One quarter cup each of red wine vinegar and balsamic vinegar.
- One teaspoon each of Dijon style mustard and lemon juice, and 2 tablespoons of your spice mix.
Shake shake shake.
- just follow the lines on the bottle like so-
- add 1 T of the Greek spice blend
- fill to vinegar line use half balsamic and half red wine vinegar
- fill to water line
- add 1 t. of lemon juice
- ½ t. dijon mustard
- fill to oil line with olive oil.
Shake, shake, shake!
- If you plan on taking it to a picnic, you can marinate the olives, onions, tomatoes and feta in the dressing overnight, and then add it to the greens at the last minute. Yum!
- In a glass jar ¾ cup water and ¼ t. gluccomannan powder…shaking lightly over the surface while blending for no lumps.
- Add one quarter cup each of red wine vinegar and balsamic vinegar.
- Next, add one teaspoon each of Dijon style mustard and lemon juice, and only 2 teaspoons of your spice mix. Leaving out the oil really brings out the spiciness.
Shake shake shake.
Taste and adjust seasonings to your preference.