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Mediterranean / Greek salad Dressing

I am looking for a recipe for a homemade Greek Salad Dressing. My experience with eating them out, there is quite a variety out there. I would like to start with some of your favorites if you would share. Thanks in advance.
Ellijay GA with a Medium & MiniMax

Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow


  • paqman
    paqman Posts: 4,670
    2 parts olive oil
    1 part cider vinegar (or red wine vinegar)

    Lots of garlic

    Equal parts of (1 teaspoon?):
    Black Pepper

    A little:

    Add a few teaspoons of the spice mix to the oil/vinegar mixture and add some more until you are happy with how it tastes.

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • PatBateman
    Coming from a Greek guy, White Vinegar or White Wine Vinegar depending on your tastes, some like a little lemon juice as well. Paqman is spot on with the spices.
  • northGAcock
    northGAcock Posts: 15,164
    Thanks gents. Appreciate the insight.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • PatBateman
    Also, Go Cocks! 
  • YukonRon
    YukonRon Posts: 16,989
    edited March 2017
    I use this recipe, which is similar to @paqman

    2 fresh garlic cloves, minced then crushed
    1⁄4 teaspoon salt 
    1 1⁄2 teaspoons Dijon mustard 
    1⁄2 cup extra virgin olive oil
    2 tablespoons fresh lemon juice (not bottled)
    1⁄2 teaspoon sugar
    5 tablespoons red wine vinegar
    1⁄2 teaspoon basil @paqman
    1/4 teaspoon of oregeno

    Mix all the ingredients together and whisk until blended. Makes about a cup or so.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Eoin
    Eoin Posts: 4,304
    Typical oil to vinegar ratio is 5:1. My base is this using the best oil I can afford at the time, salt & pepper and dijon mustard. Herbs / garlic etc. give variation.
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I have no idea if this authentic...but try adding anchovy paste.  I got the idea from a Mellow Mushroom copycat recipe. I asked someone that worked there and they tipped me off that the anchovy paste is what turns their dressing into crack. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • fishlessman
    fishlessman Posts: 32,740
    i like eoin's ratio but would sub out the vinegar with lemon.  i dont eat lettuce either =)  make a tabbouleh salad instead and eat it with a good syrian bread , some labne in there wouldnt hurt. might be todays lunch ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Little Steven
    Little Steven Posts: 28,817
    What pagman said but for a little difference add toasted sesame seeds and sumac. That makes it zaatar.


    Caledon, ON