recipe reviews for:

Absolutely Fabulous Greek/House Dressing

“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!”

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Reviewed: Jun. 30, 2009

Absolutely fabulous is right! I will NEVER buy greek dressing again. If you have trouble with it seperating I would mix the mustard with vineger and seasoning and slowly whisk in oil after. Works like a charm. I keep mine in the frige though.

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Donna

Cooking Level: Expert

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Reviewed: Jun. 26, 2009

I'm sorry, but I really didn't care for this recipe at all. The taste of the vinegar was way too strong for me. I had such high hopes for this recipe, with all the good reviews. The other flavors in this dressing were good, but the vinegar taste is overwhelming. I'm glad I cut it down to 12 servings, because I don't know who is going to eat it. Sorry, but I don't think I will be making this again.

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 26, 2009

After reading the reviews of this dressing I decided to give it a shot. I love Greek food. I cut the recipe down to servings for 15, and took the suggested equal parts of Olive Oil to Red Wine Vinegar. Very easy and delicious. My husband felt it was abit too strong on the Vinegar side ( but he has a hard time with Vinegar based foods anyway ) I loved it and look forward to trying it with feta, cucumbers and seasonal tomatoes. A nice Dressing and change from our usual Blue Cheese standby.

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Kate56

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Living In: Canaan Valley, West Virginia, USA

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Reviewed: Jun. 23, 2009

This is indeed very good. We like it over a salad of chopped cucumbers, tomatoes, onions, kalamata olives and feta cheese.

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Marina

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Reviewed: Jun. 23, 2009

Thank you Danielle for a delicious recipe. The only thing I did was to substitute some of the red wine vinegar with Balsamic vinegar as suggested by another reviewer, simply because I happen to love balsamic and thought it would make an excellent addition. It did. I will be using this dressing religiously. Thanks again for sharing.

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Reviewer:

Melanie B.

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Reviewed: Jun. 23, 2009

All i can say is Thank you! My two younger brothers, who wouldnt eat salad if their lives depended on it, now eat it twice a day...happily!! As far as myself, i love greek food and i eat it all of the time, and this is by far the best dressing ive ever tried and its so easy!! only think i did differently was add some feta cheese

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Reviewer:

kiran

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 23, 2009

here is my downsized version: 1 cup Olive oil 1 1/3 cups Balsamic vinegar (can use some red wine vinegar) 3 1/2 tsp Garlic powder 3 1/2 tsp Oregano 3 1/2 tsp Basil 2 tsp Pepper 2 tsp Salt 2 tsp Onion powder 2 tsp Mustard powder Combine until well blended, no need to refrigerate. loved it.

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Georgie McFarland

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Reviewed: Jun. 22, 2009

Absolutely delicious! The only change I made was to use vegetable oil instead of olive oil due to dietary restraints. I will be making this often.

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Reviewer:

moonfrost

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

I think this is a great basic recipe. I made a few changes based on the other reviews, and the end result was FABULOUS! First, I scaled the recipe down to 10 servings, and did the following: 1/3 c Red Wine Vinegar 1/3 c Light Balsamic & Basil Vinaigrette (Wish-Bone) 1-1/4 tsp Garlic Powder 1-1/4 tsp Dried Oregano 3/4 tsp Dried Basil 3/4 Dried Rosemary 1 tsp Black Pepper 1 tsp Kosher Salt 1 tsp Onion Powder 1 tsp Dijon Mustard (generic brand) 1/2 c Extra Light Olive Oil 1 Pinch of sugar About 4-8 drops of lemon concentrate I used extra light olive oil because it has a more delicate flavor than extra virgin olive oil (which has a more rich flavor). I also used only 3/4 tsp dried basil because the balsamic vinaigrette I used has basil in it. I added the olive oil at the end and blended everything in my bullet for a few seconds and it tastes wonderful! Thanks so much :)

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Reviewer:

dewsar

Cooking Level: Beginning

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Reviewed: Jun. 22, 2009

Used this to dress shrimp and veggies in a gyro sandwich and it worked out great. I think i may have used more oil than vinegar.. just as a preference..

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threeturtletoes

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Reviewed: Jun. 22, 2009

This dressing suited my tastes but I can definitely see how others would find it too tart. This was decent..nothing spectacular. I was disappointed after all the rave reviews.

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MYRTROSE

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jun. 22, 2009

Simply wonderful! I used this dressing for a pasta greek salad that included chicken, cucumber, green pepper, tomatoes, black olives and feta and it was divine. Thanks for sharing this 'secret recipe'.

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ChattyKatty

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2009

Every time I make this dressing....people ask for the recipe. I like to add some dried rosemary too..finely minced about 1/2 teaspoon....really adds nice contrast

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missbetty

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Reviewed: Jun. 16, 2009

!YIKES! Seriously good eats - I've tried about every dressing recipe on site and this has got to be the best. My only change was to cut olive oil by about a 3rd (we're big on strong vinegar tastes). Outstanding and ty for recipe.

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Litegal1

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

This was absolutely fantastic! I scaled down the recipe so it would be enough for just one large bowl of salad, but next time I will make more to have on hand!

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julieb326

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Reviewed: Jun. 16, 2009

This was a very good dressing. Used this with the Greek Pasta Salad and served at my daughter's graduation party. Everyone loved it and the adults in attendance wanted the recipe.

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Reviewer:

Julie

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Reviewed: Jun. 15, 2009

The BEST dressing ever! I made it for a greek pasta salad and it was perfect! Just the right tang. I can't wait to use it on my garden veggies!

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Reviewer:

shashy

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Reviewed: Jun. 15, 2009

I love this simple dressing recipe! Next time I will add some lemon zest to it but I think if I added lemon juice it would become too tart. For some reason, I also want to put this dressing on a Italian Hero sandwich. A new staple at our house! UPDATE: Added the lemon zest and it made the dressing taste very Greek. I poured about a 1/4 over a container of FETA cheese to marinate and this is to die for!!!

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