Greek Vinaigrette Print

Print Now


Greek Vinaigrette

Easy to make & so much healthier than store bought salad dressing, having no additives or preservatives. Makes a delicious marinade as well!

Yield: About 1 cup


1/2 cup extra virgin olive oil (EVOO)
2 Tblsp fresh squeezed lemon juice (about 1 small organic lemon)
2 Tblsp rice vinegar
2 Tblsp balsamic vinegar
2 Tblsp chopped fresh mint or 2 tsp dried
1 Tblsp chopped fresh basil or 1 tsp dried
1 tsp dried parsley
1 tsp granulated garlic powder
1/2 tsp sea salt
1/2 tsp fresh ground black pepper (20 peppermill turns)
1/4 tsp crushed red pepper


1. Combine all ingredients in a tight lid jar or bottle & shake well.

2. Refrigerate for at least 6 hours or overnight & give it a shake now & then.

3. Remove from frig about 20 minutes before serving, as ingredients will start to solidify.

4. Shake well right before serving. Store any leftover dressing in frig till ready to use.