When I was a child we used to go to a tiny pizza place in Atlanta, hidden on a side street off Roswell Road beneath a row of second‑story offices. You could easily miss it if you didn’t know where to look. The split dining room was packed with arcade games that would now be called vintage, but back then they were simply fantastic. I can’t recall the pizza, but I remember the salad dressing.
Even as a kid I loved the salads there. Topping iceberg lettuce with feta, a few pepperoncini, and a generous pour of the restaurant’s “House Dressing” was almost as thrilling as playing Frogger. To this day one of my favorite salads is that same combination: iceberg torn into large pieces (the kind you get at casual restaurants), a good handful of fresh feta, two or three spicy pepperoncini, and a hefty drizzle of my homemade Greek house dressing.
This dressing is boldly vinegary and full of oregano. I don’t bother emulsifying it — the separate layers of oil and vinegar are part of the experience and how the restaurant served it. Another thing I like: this version is made with dried pantry herbs rather than fresh ones. I’ve tried it with fresh herbs, and it didn’t capture the same flavor; the dried oregano and basil give it the classic, familiar taste.
📖 Recipe
Greek Dressing
Ingredients
- ⅔ cup Red Wine Vinegar
- ⅓ cup Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ¾ teaspoon Pepper
- ¾ teaspoon Salt
- ¾ teaspoon Onion Powder
- ¾ teaspoon Dijon Mustard
Instructions
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Combine all ingredients in a mason jar or other sealable container and shake well. Serve as-is for the classic separated oil-and-vinegar style or shake again before using to briefly blend.
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