27 Reviews of Greek Salad Dressing

From: Geema

On Sep 24, 2003

This is a powerfully flavored, thick dressing that demands a hearty salad...not a bowl of baby greens. It was very good with some crisp Romaine, steamed green beans, artichoke hearts, hardboiled eggs and sliced tomatoes for a hearty lunch salad. I think that it could be thinned out a little more and drizzled as a sauce on other green veggies too. My DH gave it 5 ***** Evelyn!

From: Roxygirl in Colorado

On Jul 11, 2006

I made this to top a tuna/bean salad. I didn't add the feta or buttermilk, since it tasted great as is. This made for a delicious all-purpose dressing. Roxygirl

From: Sharon123

On Jan 6, 2004

This came out nice and creamy with a nice Greek flavor!I did'nt have buttermilk so I put a touch of vinegar in the milk and let it sit a few minutes(an old trick I learned from a magazine). I halved the recipe. Next time I will make a full batch. Thanks Evelyn!!!

From: chef FIFI

On Jan 23, 2004

I attempted to make it the other day I had everything all ready in a bowl when I realized my feta had gone bad..but I substituted parmesan cheese and it was great, it reminded me of a creamy garlic dressing...Today I had the "real thing" I added feta and it was good, there wasnt all too much of a difference in the taste between using the feta and using parmesan, I think because the garlic is a powerful ingredient in this recipe. I am a garlic lover though. I halved the recipe.

From: spatchcock

On Nov 3, 2003

Really wonderful. I replaced half the milk with fat free plain yougurt, just because I needed to use it, and used fat free feta (surprisingly good!) I used this on a salad of black olives, chopped tomatoes, 1-inch pieces of romaine lettuce, and artichoke hearts. We had it last night, and I was craving it all day, so I think I will have to make it again soon!! LOVED it!

From: PanNan

On May 23, 2003

I loved this dressing. Unusual in that the feta is blended into a thick creamy flavorful dressing. It doesn't take much to coat the greens and pack on the flavor. Thanks for sharing this little jewel, Evelyn.

From: Catte Nappe

On Aug 17, 2007

This was excellent. I didn't have any dill, so just skipped it - but I will make sure to have it next time. Being a garlic lover I used twice the amount and it was pretty "garlicy". We were OK with that, but I might stick to the recommended quantity in future. I used this on a sort of Greek Nicoise Salad: cold chicken strips, blanched green beans, boiled new potatoes, chunks of fresh tomato, a few black olives, all on a bed of butter lettuce and spinach leaves. Warm flat bread on the side, and fresh peaches for dessert.

From: PookeyLumLum

On Jan 4, 2009

OK, I must admit, when I first made this dressing, I did not like it. It just seemed a bit off to me. HOWEVER, after letting it sit in the fridge for a few hours and allowing this flavors to blend, it was FANTASTIC on a salad. I made a salad with Romaine lettuce, cucumbers, red peppers, red onion and black olives. The dressing on top of this was wonderful. I did make a couple changes to the dressing. I didn't have buttermilk so I used 1/4 cup sour cream and 1/4 cup milk. After sitting in the fridge for a few hours, as others have stated, it was very, very thick. So, I whisked in another 1/3 cup milk and it turned out perfect. Smooth and creamy, thick enough to hold to the salad but thin enough to pour and mix well with everything. FANTASTIC RECIPE! It's a keeper for us! Thank you! :D EDITED ON 1/4/09: I just wanted to add that I made this for the second time. I used buttermilk this time and if I could, I would give it 1000 stars! This is a FABULOUSLY DECADENT and DELICIOUS recipe for Greek dressing. It is that much better using the buttermilk as the recipe calls for. :D

From: OutOfThyme

On Feb 22, 2008

I needed a good Greek dressing to go with my salad and this one caught my eye. It was delicious and I will be using this recipe often from now on! Great recipe Evelyn!

From: ratherbeswimmin'

On Apr 15, 2004

This is a superb dressing recipe. Creamy, thick with strong flavors. I agree with Geema, this deserves a hearty salad to go over, not just salad greens. Thanks Evelyn.