Absolutely Fabulous Greek/House Dressing

    10 mins

    This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. 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!

    1693 people made this

    Makes: 120 servings

    • 1 1/2 quarts olive oil
    • 1/3 cup garlic powder
    • 1/3 cup dried oregano
    • 1/3 cup dried basil
    • 1/4 cup pepper
    • 1/4 cup salt
    • 1/4 cup onion powder
    • 1/4 cup Dijon-style mustard
    • 2 quarts red wine vinegar

    Prep:10min  ›  Ready in:10min 

    1. 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 slowly, and mix vigorously until well blended. Store tightly covered at room temperature.

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    Reviews in English (1411)


    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!  -  13 Jan 2011  (Review from Allrecipes US | Canada)


    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!  -  30 Aug 2002  (Review from Allrecipes US | Canada)


    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!  -  16 May 2004  (Review from Allrecipes US | Canada)