As threatened, I am now giving the internet a fairly reasonable approximation of my favorite Greek restaurant’s salad dressing. The seventh, 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 more or less over. Who knew the secret ingredient for a classic dish from a country made up of islands would be fish?

Launch the salad of your dreams, including some items famously appearing in Greek salads across this land and those we only dream about. Start with cucumbers, romaine, feta, tomatoes, red onions, banana pepper slices, and black olives.

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 a week or more. If you’re adventurous, grow your own Greek Oregano. If in Asheville, ask me for a start from mine.

Enjoy!

Note (1) I use Greek oregano from my yard. 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