Greek Salad

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Greek night in our house is a family favourite, and it wouldn’t be Greek Night without Greek Salad. All Greek salads should be dressed in this five-star dressing. Full of flavour, simple to make, and can be poured over a garden salad to add flavour.

Serve with Greek Rice, Chicken Slovakia or Shrimp Slovakia.




  • 1 cup olive oil
  • 2 1/4 teaspoons garlic powder
  • 2 1/4 teaspoons dried oregano
  • 2 1/4 teaspoons dried basil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 ½ teaspoons onion powder
  • 1 tablespoon Dijon-style mustard
  • 1 1/4 cups red wine vinegar


  • 1 tomatoes (vine)
  • ½ English cucumber
  • ½ red onion, diced
  • ½ red pepper
  • ½ cup feta cheese, crumbled
  • 10 kalamata olives (or as many as you like)


  1. In a blender or large shake container, mix together all the ingredients.
  2. Blend for a minute or two until the dressing has emulsified.
  3. Store in a salad dressing bottle or airtight container and refrigerate.
  4. Cut tomatoes in chunks.
  5. Cut the English cucumber in half and then slice both sides of the cucumber into ½ inch-thick chunks.
  6. Chop the red onion
  7. Cut the red pepper in chunks.
  8. Add all the ingredients to a bowl. Add dressing. Mix up. Serve.


Unused dressing can be stored in fridge for two weeks.

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