Greek Salad Dressing

A rule of thumb I have for all salad dressings is to let them sit for a minimum of 24 hours but honestly longer is better. Make it 2 to 3 days before you actually use it and you’ll have a perfect blend of flavors that have completely marinated together.

Keep this for up to a month in your fridge, if it lasts that is 😉

  • 6 tbs olive oil 
  • 2 tbs sweet rosé wine vinegar or red wine vinegar 
  • 2 tbs white wine vinegar 
  • 1 tbs lemon juice 
  • 2 tsp dijon mustard 
  • 2 tsp minced garlic
  • 1 tsp dried basil
  • 2 tsp oregano 
  • 1 tsp onion powder 
  • 1/2 tsp garlic powder 
  • 1/2 tsp ground coriander 
  • 1/2 – 1 tsp sugar depending on preference 
  • 1/2 tsp seasoning salt 
  • 1/2 tsp ground pepper
  • 2 tsp feta cheese
    1. Pulse all ingredients together in a blender 5 to 6 times.
    2. Allow 24 to 48 hours resting time in an air tight container in the fridge for best results.
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