Greek Balsamic Dressing
- 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
- Add all ingredients to a bullet blender cup or glass jar and seal.
- 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