Greek Salad Dressing (Meatless Monday)

Greek Salad Dressing

This very simple recipe for Greek Salad Dressing is perfect for any salad. Take your favorite salad fixin’s and make your own dressing, minus the chemicals found in store-bought dressings. 

I rarely buy store-bought salad dressings except when I am being particularly lazy, and I never, ever buy vinaigrette dressings. They are so simple to prepare, and (big plus) you can control the amount of oil used in them.

A little bit of oil helps the dressing to cling to the vegetables and salad greens, but I really don’t think it’s necessary to have a salad swimming in oil. For that reason, my ratio of acids (vinegar and/or lemon juice) is not what is considered typical (that being one part vinegar to three parts oil).

The ratio of vinegar and oil is established so that the tartness of the vinegar is offset by the oil. I’ve found that instead of using that ratio for the oil, it’s possible to counter the acidity by the addition of a titch of honey. I didn’t add honey to this dressing, but if you find it a bit tart for your taste, just add about a teaspoon of honey before you start whisking the oil into the dressing.

By using a whisk to incorporate the oil, rather than just combining all of the ingredients, you create an emulsification that will hold the dressing together. Of course, you can also emulsify the dressing by using a blender or food processor when add the oil to the other ingredients.

For my salad, I used cucumber, red and orange sweet bell pepper, green beans, halved cherry tomatoes, kalamata olives and feta cheese. I completely forgot about adding some red onion (something I intended to add and didn’t miss until we ate this salad). But, this dressing is great for any salad combination.

Do try it.

P~

5.0 from 1 reviews

Greek Salad Dressing (Meatless Monday)

 

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Prep time

5 mins

Total time

5 mins

 

An easy, delicious, less-fat vinaigrette in the Greek tradition, it's perfect for any salad.

Author: The Saucy Southerner

Recipe type: Condiment

Serves: ¾ cup

Ingredients

• 1 clove garlic, minced
• 1 teaspoon dry oregano leaves
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ⅓ cup red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons olive oil

Instructions

1. Place the garlic, oregano, Dijon mustard, salt, pepper, vinegar and lemon juice in a bowl and whisk together*.
2. Still whisking, slowing drizzle in the olive oil to make an emulsion.

Notes

*You may also use a blender, food processor, or immersion blender

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