Yum making this tonight for dinner and using extra green peppers!

Super bright and delicious! I didn’t have dill so used basil instead and it was great.

This dressing is absolutely fabulous! We loved it over our greek salad thank you for sharing! Can’t wait to try more recipes.

In reply to Oxi.

I just made this for the second time in so many days, it was SO GOOD!!! My whole family just loved it, including my 18 year old son. The first batch I added some roasted cauliflower, inspired by your other similar recipe, and this time I added raw zucchini. I added a smidge extra salt, and left out the dill (I’m not a dill fan), but otherwise, stayed true to the recipe. I absolutely love it and can’t wait to play with it some more!

I’m so glad you all enjoyed it, Kristin! I love how easy it is to adapt, too. 🙂

I just made this for the second time in so many days, it was SO GOOD!!! My whole family just loved it, including my 18 year old son. The first batch I added some roasted cauliflower, inspired by your other similar recipe, and this time I added raw zucchini. I added a smidge extra salt, and left out the dill (I’m not a dill fan), but otherwise, stayed true to the recipe. I absolutely love it and can’t wait to play with it some more!

You should give it a try with dried oregano and plain olive oil! I can’t store Greek salad because it’s so easy to make that it is so pity to lose the crispiness that a fresh cut salad has. I just make sure that I have my vegs on hand, and the prep stops at washing and drying them.