I reduced the recipe to six servings and use fresh crushed garlic and a little scraped onion juice versus the dried garbage. Like others have said, a bit tart because of the unusual proportioning of oil to vinegar. So alter them and add more oil! A little turbinato sugar or honey takes care of that, too. (Honey is also an emulsifier like mustard.) But the thing that made the dressing pop was when I stirred in a crushed anchovy filet (oil packed). OMG. Turn your nose at the thought, but it makes a world of difference in flavor---wonderful! Besides, as far as I'm concerned, a Greek salad without a few of them on top is just wrong. (Try adding honey [orange, buckwheat, or mesquite, never clover--—yech] to your balsamic based dressings as well and taste what the pros do to imitate aged balsamic vinegar at a fraction of the cost. You'll never go back.)
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I reduced the recipe to six servings and use fresh crushed garlic and a little scraped onion...