Gwen's Nest

Recipes, remedies, and reflections from my neck of the woods.

Greek Salad Dressing Recipe

By 21 Comments

greek spice mix recipeA 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.

(Yee-haw!)

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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.

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 lazy efficient.

I have also started storing some of it in a spice/shaker jar because we like it as a schprinkle too.

Now you’re ready to shake-shake-shake your way to Greek heaven…or make this amazing salad dressing:
best greek dressing recipeNow, quickly…print this, make this, and enjoy!

5.0 from 2 reviews
Greek Salad Dressing Recipe
 
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Prep time
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This spice blend is amazing...we use it to make dressing and also use it like a shake on Greek spice or rub. I love to make my dry dressing mixes in big batches, so I can quickly put a new batch together with one scoop of spices and some oil and vinegar. Another cool thing...this dressing doesn't need to be refrigerated, so it's great to take to picnics etc. This recipe yeilds over a cup of mix.
Author:
Recipe type: Condiments & Spice Blends
Cuisine: Greek
Ingredients
  • ⅓ cup garlic powder
  • ⅓ cup oregano
  • ⅓ cup basil
  • ¼ cup onion powder
  • ¼ cup sea salt *or* 2-3 tablespoons of regular salt
  • ¼ cup pepper
  • 1 tablespoon sugar (optional-can omit or use a dash of NuNaturals Stevia extract)
Instructions
  1. Mix together in a jar...it makes a little over a cup.
  2. Optional: Dump spices into the blender, and blend to a powdered mix.
  3. This makes the flavors 'meld' faster when you mix it.
To Make Greek Salad Dressing:
Blend-
  1. One half cup olive oil
  2. One quarter cup each of red wine vinegar and balsamic vinegar.
  3. One teaspoon each of Dijon style mustard and lemon juice, and 2 tablespoons of your spice mix.
    Shake shake shake.
Or, if you’ve got a Good Seasoning glass cruet...
  1. just follow the lines on the bottle like so-
  2. add 1 T of the Greek spice blend
  3. fill to vinegar line use half balsamic and half red wine vinegar
  4. fill to water line
  5. add 1 t. of lemon juice
  6. ½ t. dijon mustard
  7. fill to oil line with olive oil.
    Shake, shake, shake!
  8. 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!
To Make Fat Free (FP style) Greek Salad Dressing:
Blend-
  1. In a glass jar ¾ cup water and ¼ t. gluccomannan powder...shaking lightly over the surface while blending for no lumps.
  2. Add one quarter cup each of red wine vinegar and balsamic vinegar.
  3. 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.
Notes
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  2. Donna says

    Can you tell me if you have ever used “white whole wheat flour?” Does it have the same benefits of regular whole wheat?

    Thanks

    Reply

  4. Deidre says

    Gwen, WOW! I did not think that a salad dressing/seasoning mix could be so great!!! You were right this is a life changer. I love your sight I am on it all the time, am a subscriber! THMer for almost four months. Thank you so much for your blog!

    Reply

  7. Wendy says

    LOVE this and foccacia recipes! Have not made pizza yet. The only unusual thing I’ve noticed is, whatever I make is difficult to cut through the bottom crust. I have baked bread for 30+ years and never had this happen…but I never used a pizza stone or a 450′ oven. Should I spray or not spray the paper with oil? Do you have any recommendations?

    Reply

        • Gwen Brown says

          Yes! I keep the stones in place. There is plenty of room around them for airflow, and they do a nice job of holding and spreading the heat evenly under the pans. The only thing you’d want to avoid is temperature shock…putting in a cold dish into a hot oven. But that will break your casserole dishes as well. If I’m reheating cold leftovers, I will place inside the oven and then turn it on, so everything heats at the same time. 🙂

          Reply

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