Homemade Greek Dressing * (Not IC Safe)


In an ongoing effort to save money on groceries (haha, what a good joke), I rented a book from the library entitled, “Family Feasts for $75 Per Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill” by Mary Ostyn.  I copied a few pages, one of which was “Greek Dressing” page 267.  It was super easy to put together and did not involve a food processor, just shaking.  *Most salad dressings with a high vinegar content will easily last in the fridge 2 months, but sniff it each time.  You can always halve this.  I poured the mixture into my Ball brand Mason jar when I was done mixing.  A+ authentic flavor!


  • 1/2 cup olive oil
  • 1/4 cup water
  • 1 T. Dijon mustard**
  • 1 T. sugar
  • 1 1/2 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. black pepper (freshly ground is best)**
  • 1 tsp. salt
  • 1 tsp. onion powder**
  • 2 cloves garlic, minced (I omitted this one, or you can add more garlic powder)
  • 1/2 cup red wine vinegar**


  1. Combine all ingredients in a pint-size container with a tight-fitting lid.  Shake well.
  2. Store, tightly covered, in fridge up to 2 months. 



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