Greek Seasoning. It’s like a little magic and handy to have on hand. You’ll find a zillion uses for it, and I’ve only scratched the surface, below.
Whip together a salad dressing, just add olive oil and a little red vinegar. Sprinkle it over a salad or a Greek Salad. Add to a combo of tomatoes, cucumber, and red onion, then toss in a little Feta. Don’t hesitate to add a little of this in Tzatziki or a dip.
Jazz up potatoes, roasted or fried, toss it over chicken before baking. Maybe you’d like to use it in a one-dish dinner like Skillet-Roasted Lemon Chicken? Just use a good sprinkle of this instead of the “prescribed” herbs.
This makes a great marinade for chicken, chops or steak, and don’t overlook kabobs. Just combine Greek Seasoning with freshly squeezed lemon and a little red or white vinegar.
An old Diner trick, from a friend who worked his way in high school at a Greek Diner in the 1950s, passed on this hint. Top your finished burgers with a little pat of butter and a sprinkle of Greek Seasoning.
For a quick Greek Dressing: 3/4 cup olive oil, 1/4 cup red wine vinegar, 1 to 2 teaspoons Greek Seasoning. Place everything in a jar and shake until well blended. Will thicken, but will need to be reshaken each time it is used. I do have a “fancier” Greek Vinaigrette, too. It can be made with this herb mix.
To easily multiply this recipe, just use tablespoons as a measurement instead of teaspoons.
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried mint
- 1 teaspoon dried thyme (optional)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon garlic powder or dried minced garlic
- 1 teaspoon dried lemon peel, optional
Quite often, I prefer to use fresh lemon zest instead of dried when I make a dish, rather than add it to the seasoning.
If you’d like to see more of my spice & herb blends, check out Spice, Herb & Flavor Packet Substitutes. I’m adding as I go along!
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