Like a story long told from village to village, after a trip with many trials of spice and siren, naysayers and cyclops, I give you a bright splash at which even Odysseus might not have turned up his nose.

Happily, I have reached what is probably the last iteration of my attempt to recreate our favorite Greek restaurant’s salad dressing. The eleventh, not the third time, is the charm. I can only assume the colloquialism was incorrectly translated from the original which must be Greek. The odyssey is now more or less over and, who knew the secret ingredient for a classic dish from a country made up of islands would be fish?

Some items famously appearing in Greek salads across this land and those we only dream about are these: cucumbers, romaine, feta, tomatoes, red onions, banana pepper slices and, possibly, black olives.

So, go make a Greek salad and dress it with this or Jove will be angry with you.

Note: I often use less anchovy paste but it benefits from the punch. You may be able to sub Nori. I just realized this tastes more like the original restaurant dressing by adding a half Tablespoon of sugar.

Best refrigerated. Should last for at least two weeks. If you’re adventurous, grow your own Greek Oregano. It requires almost no effort, other than drying and cleaning the leaf. If in Asheville, ask me for a start from mine.

Enjoy!

Note (1) Some dried leaves labeled oregano smell much more floral than others. I believe the less earthy, more floral version is Marjoram. To my mind it is cloying like Rosemary, but you get to choose.
and (2) that this restaurant and others use a lighter oil than olive because olive hardens in the cooler and the flavor can overwhelm a light dressing. Canola or Avocado oil work well.

Recipe yields approximately 48 Tablespoons.
Nutritional information derived from verywellfit.com for a 2 Tablespoon serving:
Calories: 170. Fat 19.7 g ( saturated fat 1.6 g, total =25% RDA). Cholesterol 4 mg (1% RDA). Sodium 458 mg. (20% RDA). Total Carbohydrate .7mg (Dietary fiber .1mg=1% RDA, Sugars .2mg). Protein .5g