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This Greek Salad Dressing is my husband Jack’s attempt to recreate the famous, secret recipe for Greek salad dressing from Christo’s Restaurant in Brockton, Massachusetts. It’s served with our Greek Salad with Meat recipe found here.
Christo’s Restaurant is a landmark Greek restaurant that has been in business since 1964 and is known for serving the best Greek food in the area south of Boston. Christos is famous for their Greek Salad – so much so that former Massachusetts Governor Michael Dukakis named Christo’s owner, Chris Tsanganis, the “Greek Salad King” – and the name has been proudly used ever since!
This Greek Salad Dressing is delicious but quite bold in flavor – so when making it for the first time, you may want to start with half the amount of oregano and black pepper that is called for in the recipe, and then add more to taste if you like.
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Greek Salad Dressing
Yield: 1 1/4 cups 1x
Prep: 10 minsTotal: 10 minutes
Scale:
Ingredients
- 2 large garlic cloves, crushed through a garlic press to get a fine paste
- 1 tablespoon chopped fresh basil, or two teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- 1 tablespoon dried Mediterranean or Greek oregano leaves
- 1 teaspoon white sugar
- 1 teaspoon chopped fresh mint
- Juice of one lemon (about 1/8 cup)
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 teaspoon Dijon mustard
- 1 cup good quality Greek extra virgin olive oil (use Italian olive oil if you can’t find Greek)
Instructions
- In blender, add all of the dressing ingredients in except oil.
- Turn the blender on low speed, and very slowly add the olive oil in a drizzle until the entire cup of oil has been added.
- Serve with our Greek Salad with Meat.
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Greek Salad Dressing with Meat
Fabulous! I will be making this one again and again.
Thanks Deb! So glad you enjoyed the dressing!
My Girlfriend lovessssss this dressing, thanks!!! My only question is, do I refrigerate it or not? The large amount of olive oil makes me think it will solidify when refrigerated.
Hi Joe – Yes – I’d refrigerate it to keep it the freshest possible, but you are correct – it will solidify. We just bring it to room temp before using. Hope that helps!
My husband loves Greek salad, and it is so easy to make, but finding the right dressing has been a challenge. Most just tasted like oregano and oil. None were complex. Bottled dressing was out of the question. This dressing of yours is outstanding. Don’t see the need for another one. Thanks so much!
WOW – Thank you Dawn! We’re so glad you enjoyed the dressing recipe!
This is a fantastic recipe! I made Greek salads w/chicken last night for our family and my visiting in-laws and made this dressing for it and everyone RAVED about it! It was delicious! I had to tweak it a bit because I didn’t have fresh garlic or mint, so I used garlic powder and a little extra basil in place of the mint. I also added a bit more water after I blended it just to thin it out a bit. Next time I make it I bet it will be even better because I’m going to make sure to use the fresh garlic and mint! Thank you!!
Thanks Jennifer! We’re glad you enjoyed the recipe!
Can’t wait to try your Greek Salad dressing. I make a great Greek Salad, but need a good dressing, this one sound perfect!!
Thanks Connie! We hope you like it!
Christo’s markets it locally under “Yasou Greek Salad Dressing”
That’s right Kevin! Thanks!
My wife and I are big time fans of the Christo’s dressing. We grew up in Brockton and
moved to Texas ( Dallas area ) a while back. I had them shipping bottles of the dressing to us in Texas. I did not think that the Yasou dressing was the same thing.
I have had people tell me it is not, especially my wife. She claims the Yasou does not
taste exactly the same as when Christo’s would ship it to us. Can anyone confirm that
the Yasou dressing is , in fact , the same dressing as Christo’s ?
Please let me know via e-mail – address is ( bob.hines@gea.com )
Thank You for your help. Have a great day !
Hi Bob – The Yasou brand dressing is, according to the label, supposed to be the same recipe as what is (or more accurately was – they recently closed) at Christo’s – but we agree – it doesn’t taste the same to us either! Perhaps in more recent years the restaurant used the manufactured version of the Greek dressing but my husband Jack has always said that the salads tasted better at the restaurant! We don’t have a way ourselves of confirming if the Yasou is the same as what was served at Christos – perhaps someone reading this will know for sure and comment back to us! Thanks for visiting our site. Martha
Bob, the original dressing was made with olive oil…the tasty is made with vegetable and canola I believe. The s recipe tastes pretty spot on! But my experience with Christi’s only goes back to 1970… I was late to the game!
Thanks Mary! 🙂
Hello A Family Feast!
Came across your website and surprising refreshing and so inviting… makes me want to try everything! Everything is so clean and easy to follow. The recipes look and read amazingly and I’m trying a few for sure… Clam Chowder, Salsa, Chicken Burritos, Greek Salad with Greek Dressing…OMG! I like the purity of your recipes, ingredients most good cooks have on hand, and not so pretentious and overdone. These types of recipes usually end up some of our favorite family dishes that everybody wants…right?
Great job! Connie Girl
Wow Connie – Thank you so much! You’ve made our day! 🙂 Thanks for much for writing to us and we hope you enjoy our recipes! Martha
I can’t wait to try this recipe! Christo’s dressing is amazing. I love dipping my pizza crust in the bottom of my salad bowl to use up every last drop of that delicious dressing! Thank you!
I hope you enjoy it! Thanks for visiting out site!
Greetings!
Everything on your blog looks amazing! This week I am trying your precise method to the perfect egg salad. I also added the chicken salad to my July meal plan. The kidlets will enjoy those on slider buns. I’m off to go eat my Greek Salad yummy!
~Becki
Thank you so much Becki! We hope you enjoy the recipes! Thanks for visiting our site and dropping us a note!
Martha
This sounds amazing, and I love the boldness of it! Do you use fresh or dried oregano?
Hi Sue! We used dried oregano leaves. I’ve updated the recipe to make that more clear…thank you for asking! Martha