Greek Balsamic Dressing – FRESH. OUT.

Who doesn’t love a Greek salad? For our Greek Balsamic Dressing, a combination of balsamic and red wine vinegar adds depth and versatility. Perfect on a romaine or mixed greens salad, in warm dishes such as our Greek Zucchini Noodles, and as a marinade for meat and poultry.

Our Greek Balsamic Dressing is proof that simple is good.

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  • 6 tbsp extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 3/4 tsp garlic powder
  • 3/4 tsp dried oregano
  • 3/4 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  1. Add all ingredients to a bullet blender cup or glass jar and seal. 
  2. Pulse or shake until completely combined and let sit at room temperature for at least 30 minutes before serving to allow flavors to come together.

Store in a glass airtight container, up to a week at room temperature or up to two weeks refrigerated.

As a marinade, use 2 tablespoons of dressing per pound of meat or poultry. Place in a zip top bag and massage to coat evenly, then refrigerate at least 3 hours, preferably overnight.

Keywords: Greek dressing, salad dressing, balsamic, keto, paleo, sugar-free, grain-free, gluten-free, vegan

GREEK BALSAMIC DRESSING