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.
- 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)
- 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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