Greek Salad Dressing

When I was first diagnosed with a bunch of food allergies, I realized that finding a salad dressing in the store was going to be next to impossible. Most all of the ones I had been eating had cheese or dairy. I did eventually find a few I could eat, but in the meantime I started experimenting with making my own salad dressings. You can customize them however you’d like and they taste so much fresher!

I saw a recipe in Budget Bytes cookbook for a Greek chopped salad. I don’t think I’ve ever made the full recipe, but I used the dressing portion as a jumping board for a version of my own. I substitute lemon juice for the red wine vinegar, dry parsley instead of fresh, and I doubled the garlic. Actually, here is a similar recipe on her website. Doesn’t that look amazing? Her cost breakdown is $1.22 a serving for the salad plus the dressing.

Greek Salad Dressing

Prep Time 5 mins
Cook Time 0 mins
Course Salad

Equipment

  • Just a container with a lid!

Ingredients
  

  • 1 tbsp dry parsley
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp dry oregano
  • 2 Cubes Frozen garlic (dorot) or 2 cloves fresh garlic, minced

Instructions
 

  • Put all ingredients in a jar or container of your choice. Shake to mix.
  • Store in airtight container in the refrigerator.

Notes

Add salt and pepper to taste. 

I don’t use feta cheese but I use chickpeas (I’m kind of addicted to chickpeas). I love red onions but I never seem to have one when I decide I’m craving this salad. On this day I had some leftover pasta in the fridge.

You can pre-mix all of these salad ingredients in a bowl but I’ve found cucumbers tend to water things down quite a bit. On Sunday I try to do some meal prep and keep everything in their own containers in the fridge. That basil went in the freezer for pesto.