Greek Dressing Recipe

Re-write from March 30, 2020.

This Greek salad dressing is made from simple, wholesome ingredients you probably already have at home and it is versatile enough that you don’t even need to have lettuce to enjoy it!

The dressing itself is super easy to put together. Start with minced garlic (if you don’t have fresh garlic, granulated will do, substitute 1/4 teaspoon per clove of garlic), salt, dijon mustard (this is like grey poupon, only I prefer the organic version), olive oil, lemon juice, sugar (can be omitted, but it’s only a little bit and I think it takes away some of the sharpness and makes it a little more kid friendly), red wine vinegar, oregano and basil. I mix everything together in a little blender so it emulsifies quickly and almost takes on a creamy texture, but you can also use a whisk. The dressing can be used immediately or stored in the refrigerator. Please note that the olive oil will firm up in the fridge, so you’ll want to let it return to room temperature and give it a little stir (or shake) before using it.

2 fresh garlic cloves, minced
1⁄4 teaspoon salt
1 1⁄2 teaspoons Dijon mustard
1⁄2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1⁄2 teaspoon sugar
5 tablespoons red wine vinegar
1⁄2 teaspoon basil leaves
1⁄4 teaspoon oregano leaves