*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I love this dressing! Here are the scaled down measurements that will fit into one of those glass, good seasons dressing bottles: 3/4 cup oil 1 cup vinegar 2 tsp garlic powder 2 tsp oregano 2 tsp basil 1.5 tsp pepper 1.5 tsp salt 1.5 tsp onion powder 1.5 tsp mustard Enoy!
HO-LEEE MO-LEEE! Man, this stuff is GOOD! Don't let the seemingly common ingredients fool you - this is incredible on any salad (let's put it this way - I've had salad twice a day since I made this, including a breakfast salad!!). It's exactly the way I think dressing should be - so tangy, packed with flavor and EASY. I love that I can store it out in my countertop with my olive oil and vinegars (I put it in an empty balsamic vinegar bottle - very cute!). **For an extra-tasty Greek salad, put the desired amount of dressing in a small bowl, and add at least 1/2 the amount of feta you plan to use. Stir gently, then let it sit 15 minutes or more before adding to the traditional salad ingredients. Very yummy! **ADDED LATER** Made as directed, this dressing will separate very quickly and very thoroughly! Here's how to lessen that: You will have to scale back quite a bit - play with the recipe scaler until the oil and the vinegar together equal an amount that will fit in your blender and still leave mixing room. Then, put everything BUT the oil and the herbs in the blender and start 'er up - medium high should do it. Very slowly drizzle in the olive oil until it is all incorporated. Woohoo! You just emulsified! Stop the blender, add in the herbs, pulse once or twice. Just mix in the herbs, don't chop them - it's prettier. Problem solved!
I took the advice of previous reviews and used equal parts of oil & vinegar. Also, I used 2 parts red wine vinegar and 1 part balsamic. We had a back-yard BBQ and I make a HUGE salad with kalamata olives, thinly-sliced red onion, grape tomatoes, peppercini, and crumbled feta then tossed with this dressing. Everyone loved it! My daughter and husband are already asking me to make more!
This truly is absolutely fabulous. I made this for Father's day and everyone loved it - even my dad who generally doesn't like salad. I did make one change however. When I first made it, it seemed much too tart so I added a little sugar - not enough to make it sweet but just enough to cut down on the tartness. That made it perfect. I'm sure this will be come a standard in our house.
FANTASTIC! I like to slice ripe tomatoes, dip them in the dressing, put them on a slice of baguette, top with a bit of freshly grated parm or grated mozzarella, and top it in the broiler for a minute or so. DELISH! YUMMY! I no longer buy the cruet-type dressing mix, this is so much better and cheaper! Thanks for a great recipe!
Amazing!!! I made a more manageable amount (10 servings) 1/2 cup olive oil, 1 1/3 tsp. each of garlic powder, oregano and basil, 1 tsp. each of salt, pepper, onion powder and mustard, and 2/3 cup off red wine. It was worth all the calculations!!!
My family and I enjoy this dressing. We crave for it and probably have it at least 1x per week. The key to the dressing not tasting vinegary is to use a better than average grade of red wine vinegar and plenty of feta cheese. The salt in the feta balances out the tanginess of the red wine vinegar. EXCELLENT! Thanks for sharing Danielle!
Delicious! I scaled this down to five servings - so easy to make. I served this over Good for You Greek Salad and the tanginess of the red wine vinegar was balanced out by the feta cheese. This dressing is very versatile and I'm sure would be great on pasta salad.