Monday, September 04, 2006

Greek salad dressing

Last night we went to visit some friends; since we had fresh tomatoes from our garden, and feta cheese in the fridge, we decided to bring a Greek salad. Bringing a Greek salad meant that we had to make a Greek salad dressing.

Salad dressings are extremely easy to make from scratch, and the resulting dressings are fresher-tasting than the bottled kind. This dressing is no exception; it took us only a few minutes to whip it up, and was delicious. Thus, it's this week's second end-of-the-week recipe blogging post.

2 teaspoons (~2 medium cloves) garlic, finely minced or pressed with a garlic press
2 teaspoons dried oregano
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 cup fresh-squeezed lemon juice
3/4 cup olive oil

1. Combine the garlic, oregano, salt, pepper, and lemon juice. Let stand for ~5 minutes.
2. Whisk in the olive oil.
3. Serve, whisking just before serving.


The classic Greek salad contains lettuce topped with crumbled feta cheese, onions, tomatoes, cucumbers, and olives, tossed with a dressing like this one. As neither my SO nor I like cucumbers, we always leave them out. This dressing would also be great with other salads, but be sure to use robustly flavored ingredients, as the dressing is fairly tart and zesty.

Using a salad dressing shaker can greatly simplify the whisking step, as all the ingredients can be added to the mixer and then just shaken.

This recipe is based on one from from Rombauer et al. (1997).

Rombauer, I. S., M. R. Becker, and E. Becker. 1997. Joy of Cooking. Scribner, NY.


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