- 1 cup good-quality olive oil
- 1/3 cup apple cider vinegar
- 1 large clove garlic, peeled and halved
- 1/4 teaspoon sea salt
- 1/4 teaspoon dry mustard (like Colman's)
- 1 teaspoon minced fresh oregano (or 1/2 teaspoon dried)
- 1/4 teaspoon freshly ground black pepper
Friday, May 21, 2010
my big fat Greek salad dressing
Isn't that a gorgeous plate of spring garden greens?
These fresh, delicious lettuces and spinach were picked just minutes before this photo was taken and are ready to be turned into a fabulous salad.
One of my favorite dressings is what I call "My Big Fat Greek Salad Dressing." I prefer vinaigrette style dressings made with good olive oil and lots of herbs, and this one is absolutely perfect. It's wonderful on a big traditional Greek style salad bursting with briny olives, feta cheese, tomatoes, onions, peppers and cucumbers, but it also makes a delicious marinade for just about any grilled veggies (terrific on eggplant or summer squash) or meats. Try it as a dressing for your next new potato salad as well.
Note: Be sure to look carefully at your apple cider vinegar label to be sure that it's real.
Some brands are actually "apple cider-flavored" white vinegar.
Whisk ingredients together; for best flavor allow to sit overnight if possible.
If using dried herbs, add them right away. If using fresh herbs, you will have better results by adding them to the dressing just before serving.