Phil’s Awesome Greek Salad Dressing
At our diner, we make large quantities of dressings, so you may want to cut everything in this recipe in half or in quarters if you want smaller amounts.
This recipe yields 1 gallon. *The rule for any good Greek dressing is a strict ratio of 2/3 oil to 1/3 vinegar.
4 cups Red Wine Vinegar
16 peeled fresh garlic cloves (processed.....please don't use the store bought chopped garlic.)
8 cups vegetable oil
4 cups olive oil
4 TBS dried oregano
8 TBS sugar
4 TBS salt (Kosher if possible)
This is a simple 2-step process. First, mix all of the ingredients, EXCEPT THE OILS, into the vinegar and let stand for 4 hours, or refrigerate it overnight. This way the flavors marry. Then, fold in your vegetable and olive oils and mix into the vinegar. It's that simple! Shake it well before using. Refrigerated, this dressing has a great shelf life! When this dressing is poured on top of fresh, crumbled Feta Cheese and Calamata Olives on top of crisp, fresh vegetables....it will satisfy even all the Greek Gods on Mt. Olympus! Enjoy! Kalee Oreeksee - Bon Appetite in Greek!