Know what your eating and make your own Greek Salad Dressing at home. This salad dressing comes together in less than 5 minutes time!
I love making my own salad dressings at home. When you buy salad dressing from the store the main ingredient is water. It’s the first ingredient listed in almost everyone salad dressing you’ll find. I hate paying extra money for “flavored” water. So the ultimate appeal of making your own salad dressing at home, at least for me, is that I know every single ingredient that is going into my dressing. And I can tell you now it’s not water.
I love using my OXO little salad shaker. I have a few of the salad shakers in case I decide to make a few different flavors of dressings each week. It stores the salad dressing and has an air tight spout that keeps the dressing fresh. It has a 1 cup capacity which is perfect for small batch salad dressing.
When I’m busy and on the go and I have a toddler who has already passed out for his nap or is close to doing just that I tend to eat salads for lunch. I find that if my son is napping and I even think about heating up food–he tends to wake up when I take the first bite. How is that possible? I’m convinced he smells the food and his brain instantly tells him to wake up because he is hungry–even if he’s not. So in an effort to ensure that nap time is as long as possible I eat a salad. And well let’s face it, it’s healthy and good for me too.
So if your looking to start making your own salad dressing– definitely give my recipe for Greek Salad Dressing a try. I promise making your own salad dressing at home is easier than you think, and tastes even better homemade.
Greek Salad Dressing
- ½ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon rosemary
- 1 teaspoon dijon mustard
- ¼ cup red wine vinegar
- Place all the ingredients in a blender. Blend for 30 seconds until smooth.
- Pour into a salad shaker, use immediately or store in a sealed tight container for 1 week.