Once upon a time in a land far away called Harrisburg, there used to be a fantastic Greek restaurant called The Gazebo Room. I remember going there just one time as a child and I don’t really remember anything much about it, but I did remember when they started selling their dressing commercially in the local grocery stores.
I’ve had the commercially-produced dressing a few times and I loved it, but I can’t get myself to buy it anymore because of the terrible GMO seed oils and the blatant use of MSG. I mean, c’mon. There are only five ingredients in it and two of them are complete … well, terrible. Let’s just leave that there.
When I find something I love but can’t have (or won’t tolerate), I’ve just got to give it a go and recreate it.
This is the result and it’s pretty darn amazing. Greek Dressing is such an easy thing to make. I’m not even sure why it’s available commercially since it’s just a few ingredients thrown together. Tart, tangy, salty and everything you want in a good, Greek dressing. It can be used as a marinade and dressing for not only green salads, but potato salad and pasta salad too.
[tasty-recipe id=”5190″]