Inspiration can come in all forms. Tuesday afternoons at the local farmer’s market seem to put my cooking mind in overdrive. A new vendor selling authentic feta cheese, balsamic vinegar and olive oils is my new favorite stop! Along the way I can pick up a baguette at a local bakery vendor and a salad mix from one of the two vegetable vendors, both of whom I make frequent purchases. This Greek Salad Dressing is so simple to make and the ingredients so fresh!
The Preparation:
Garlic: Finely mince.
Lemon: Zest 1/2 teaspoon and freshly squeeze to get a tablespoon of juice.
Oregano: Dried Greek Oregano is what I used because I had plenty dried from my summer crop. One tablespoon of freshly chopped could be used in season. (I have not tried this yet, but will update this summer when I do.)
Combine the lemon juice with the red wine vinegar and blend in the salt, pepper and oregano with the mustard, zest and Dijon.
Drizzle in the olive oil as you continue to whisk ingredients.
Look at the distribution of all these ingredients! I can’t wait any longer! Bring on the salad!
The Salad:
To the greens, add:
- Thinly sliced red onions
- Fresh feta chunks
- Kalamata Olives
- Sliced tomatoes
Whisk the dressing before lightly drizzling on the salad and toss gently. Adjust dressing amount, if desired. I always start by putting just enough to coat and add more, if needed. This Greek Salad Dressing will brighten the flavors of the salad’s ingredients with just enough zing!
Ingredients
- 3 T Red Wine Vinegar
- 1 t lemon zest
- 1 T fresh lemon juice
- 1 t finely minced garlic
- 1/2 t Dijon mustard
- 1 t dried oregano
- 1/2 t Kosher salt
- 1/2 t freshly ground pepper
- 1/2 c extra virgin olive oil
- 1 t honey (optional, if too tangy)
Instructions
- Whisk together everything BUT the olive oil.
- Drizzle in the oil and whisk slowly or shake in a mason jar until emulsified.
- Add honey if it tastes too tangy for you and whisk again.
- Drizzle lightly over salad and gently toss to coat.
