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: May 24, 2012

Best dressing I have ever had! Reminds of this cafe in town that has the best salad... Its almost identical! My hubby is a big fan of Greek salad, with the feta and all even though he is kinda picky, and he Loved it! Not a fan of feta myself so just used Romano instead and still taste amazing! Very versatile!

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Heidi

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: New Franken, Wisconsin, USA

Reviewed: May 23, 2012

Sooooo good! Sooooo easy. I scaled to just four servings, and it tasted fantastic. Delicious in a regular tossed salad with feta cheese sprinkled on top. This is a keeper. No need to ever buy bottled Italian or Greek salad dressing.

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CYNDI43

Cooking Level: Intermediate

Home Town: Cape Elizabeth, Maine, USA

Living In: Farmingdale, Maine, USA

Reviewed: May 21, 2012

I was eager to try this because of all the positive reviews. It is way too tart!! Too much vinegar!!

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jmon

Reviewed: May 20, 2012

This is an excellent dressing but, as others have also noted, it has too much vinegar for my taste. I've scaled it down to about 8 fl. oz, a volume that'll fit comfortably in a small cruet commonly available in supermarkets, upped the oil and the mustard a bit and cut down on the vinegar. Here's how it comes out, and the taste - when drizzled over my salad that includes feta cheese and kalamata olives - is outstanding: 8 Tbs (4 oz) extra virgin olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried basil, 3/4 tsp pepper, 3/4 tsp salt, 3/4 tsp onion powder, 1-1/2 tsp Dijon mustard, 5.5 Tbs (2-3/4 oz) red wine vinegar. Thanks, Danielle, for this outstanding recipe!

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Roman

Living In: Montreal, Quebec, Canada

Reviewed: May 20, 2012

My son, a chef, says this recipe is great but need to add. GRANULATED SUGAR TOO. KEEP IN REFRIGERATOR. And the sat used should be KOSHER SALT - SO MUCH BETTER TASTING THAN IODIZED TABLE SALT. This dressing is famous state wide. My FAMILY LOVES THIS!!!

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mewham100

Reviewed: May 19, 2012

Absolutely fabulous indeed! I scaled the servings back to 8 for my husband and me expecting there to be leftovers, but there weren't. We did eat entree sized salads but my husband devoured it all!

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Valasca

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: May 18, 2012

Excellent! Adjusted recipe to make much smaller batch so I ended up with about 2/3 cup total dressing. Did not have onion powder, added fresh lemon juice instead, about 1-2x as much as I would have used for onion powder. Added slightly more mustard than called for. Came out really good. Has to be mixed and poured right away before it separates; or make it into a cruet and shake immediately before each use. I used it on a tortellini pasta salad with feta, tomatoes and other veg and it was very fresh and tangy. My batch, about 2/3 c, was a perfect amount for a batch of pasta salad (enough salad to fill a medium mixing bowl).

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lilpug

Cooking Level: Intermediate

Living In: Kobe, Hyogo, Japan

Reviewed: May 15, 2012

Very disappointed. We were not able to eat our salads - way too much Vinegar

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Home Town: Mainz, Rheinland-Pfalz, Germany

Reviewed: May 14, 2012

Delicious! It's a keeper!

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Jessica

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Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Tigard, Oregon, USA

Reviewed: May 13, 2012

LOVE this. I didn't think the vinegar taste was too strong at all. I did run out of red wine vinegar and had to make up the difference with balsamic but that was the only change I made, save scaling it back to 10 servings. I'm using it to make a pasta salad with feta, red onions, tomatoes, cucumbers and olives. It tastes fantastic. The *only change I would make is to reduce the black pepper as it's a little much but this is REALLY good dressing.

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