Recipe
Homemade Greek Dressing
I love this Greek dressing. It’s just the right amount of sharp and tangy for a Greek Salad with crisp romaine, kalamata olives, artichoke hearts, sliced tomatoes, peppers, pepperoncini, feta, and rough-torn croutons. A perfect combination. And because the ingredients are all long lasting, it keeps for several weeks in the fridge.
Makes about 1 ½ cups
Greek salad all dressed up. That’s our kid’s version on the side. He doesn’t like all the things.
Ingredients
¼ cup red wine vinegar
¼ teaspoon kosher salt
4-6 cloves garlic, roughly chopped
¼ teaspoon freshly ground black pepper
2 t dried oregano
1 cup extra-virgin olive oil
1 t Dijon mustard
Instructions
Place everything in a small blender cup and blend until emulsified.
Alternatively, use an immersion blender to blend everything except the olive oil and then add the oil slowly as you blend.
No blender? No worries. Mince the garlic then in a small bowl, whisk together everything except the oil. Then add the oil slowly as you continue to whisk, stopping as needed to ensure that all the oil is emulsified as you go.
Homemade Greek Dressing
Ingredients
- ¼ cup red wine vinegar
- 4-6 cloves garlic roughly chopped
- 2 t dried oregano
- 1 t Dijon mustard
- ½ t kosher salt
- ¼ t fresh ground pepper
- 1 cup extra-virgin olive oil
Instructions
- Place everything in a small blender cup and blend until emulsified.
- Alternatively, use an immersion blender to blend everything except the olive oil and then add the oil slowly as you blend.
- No blender? No worries. Mince the garlic then in a small bowl, whisk together everything except the oil. Then add the oil slowly as you continue to whisk, stopping as needed to ensure that all of the oil is emulsified as you go.