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: Apr. 25, 2009

Think if I had a more current Red Wine Vinegar this recipe would have been less tart. I know now. Also added Anchovy Paste.

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AUDREY

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Reviewed: Apr. 25, 2009

tastes just like a diner!

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Kaleroy

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Bogota, Distrito Capital De Bogota, Colombia

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Reviewed: Apr. 25, 2009

Excellent!! This recipe is a keeper!

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sweetcandy53704

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Reviewed: Apr. 24, 2009

Delicious! Make enough to keep in a pint jar in the pantry. No need to refrigerate.

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Patti'sPantry

Cooking Level: Expert

Home Town: Crestview, Florida, USA

Living In: Shalimar, Florida, USA

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Reviewed: Apr. 22, 2009

I love this dressing!

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momo

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Reviewed: Apr. 22, 2009

Would give this more stars if I could. Outstanding! Very tangy, so a little goes a long way. Used it on "good for you greek salad" from this site :)

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jayne

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

Scaled this recipe down to 6 servings. It was a pretty good vinaigrette that I would make again because of its ease of preparation. Tasted good, but not absolutely fabulous. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 20, 2009

Seemed to be quite light in taste. Perhaps due to the red wine vinegar which seemed also quite light. Will try again with a better red wine vinegar

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

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Reviewed: Apr. 20, 2009

Excellent recipe! I did not make any changes and everyone in my family loves it!

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SPPUTNAM

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Reviewed: Apr. 19, 2009

I used this to make orzo pasta salad for Greek night and we loved it. To make with 1 cup orzo I reduced the serving size to 10 and followed exactly except used half the vinegar just because I don't like too much vinegar. Only needed a little dressing on the orzo, to which I added sliced olives and feta cheese. The olives made the dish because otherwise the oregano was too overpowering and the olives balanced it out. Served immediately. Hubby asked to take leftovers for a snack at work and he NEVER takes leftovers.

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StephanieG

Cooking Level: Intermediate

Living In: Garden City, New York, USA

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Reviewed: Apr. 16, 2009

This recipe is fantastic! I love greek salad and this is just as good if not better than any greek dressing that I have bought or ordered at a restaurant. I scaled it down to only make 30 servings. It was so good and so easy!

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engle_meg

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Reviewed: Apr. 16, 2009

I changed the serving size to "10 people" and mixed the ingredients in a very, mini-cuisinart. It was fabulous, fresh, and delicious. I can't ever go back to store-bought dressing.

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Melissa

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Reviewed: Apr. 14, 2009

I made this a few weeks ago and i finally tried it last night. Before serving i put it in with some crumbled feta. This was good but very very tangy.

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 13, 2009

This was very good! Surprisingly, it really does stay mixed (at least through dinner) when it's made in the blender. Use it on sub sandwiches (ham & Swiss, pastrami & provolone, etc.)like our local pizza place does!

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JLANAM

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 13, 2009

This is quite good, but not mind blowing. I did use fresh garlic and a mix of red and white wine vinegar, because that's what I had. The oil/vinegar proportion was fine for me as written.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 9, 2009

Absolutely delicious! Used as a salad dressing and a marinade.

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Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Apr. 7, 2009

Wow, I never review recipes but I just had to rave about this one. It only took me like 5 minutes to make and I love it! It is so good. I put it on a romaine salad with greek olives and feta cheese and it was amazing! I could eat this all day.

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Kelly F

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Reviewed: Apr. 6, 2009

This probably rates 4.5 stars. I made this dressing yesterday, adjusting it to serve 12. Today I ate a salad with it and it was good, but may get better the longer it sits. There's just a little something missing and I can't quite put my finger on it. I think I will just adjust my ingredients a little more to my liking and add some red pepper flakes. But overall it's so much better than ANY bottled dressing out there. UPDATE: I made this again over the weekend and finally made it to my liking. I decreased the red wine vinegar by 1/3 cup and included 1/3 cup Balsamic vinegar. I also accidently added more black pepper than the recipe called for, but hey, it worked for me. I ate this on a veggie sandwich yesterday and could've eaten it straight out of the bottle.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Apr. 4, 2009

I too lighten up on the vinegar, and it's just too delish!! I get raves everytime I make this. I've tried every greek dressing recipe on the web and this is truely the best!!!

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