Absolutely Famous Greek Dressing and Marinade
Yield: approximately 2/3 cup

(You may wish to double the recipe if using as a marinade and salad dressing. Figure on approximately 1/3 cup of marinade per pound of protein when marinating in a zip-top bag.)


  • 1/3 cup (80 ml) apple cider vinegar or red wine vinegar*
  • 1/4 cup (56 ml) olive oil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons minced fresh oregano (in a pinch, use 3/4 teaspoon dried)
  • 2 tablespoons minced fresh basil (could use 3/4 teaspoon dried, but fresh will offer better flavor)


  1. In a jar with a tight-fitting lid, mix together all of the ingredients, screw the lid on tightly, and give it a good shake. Store in the refrigerator, and shake well before using. The dressing may be used right away, but the flavors will improve once the dressing sits for several hours or overnight.
  2. Stored in the refrigerator, the dressing will keep for a week or more. If the olive oil solidifies in the fridge, simply allow the dressing to sit at room temperature for several minutes before shaking and using.


  • *The use of red wine vinegar results in a vinaigrette with more tang. Both options are delicious, just different, although my personal favorite is the version with apple cider vinegar.


  • When using as a marinade: For best flavor, marinate chicken overnight and baste with some of the marinade while grilling.
  • I also like to make a quick Greek salsa with quartered grape tomatoes, seeded and chopped cucumber, chopped black olives, and crumbled feta cheese. Mix the desired amount of these ingredients in a bowl and then drizzle with enough dressing to lightly coat. Use as a topping for chicken or fish, or stir into pasta or grain of choice for a speedy salad. (It would likely be good as a dip with pita chips, too.)

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