My sister in law created this oregano greek dressing (you’ll see that most of my recipes come from her—her genius is creating great food, mine is recognizing it). We use it on a bed of greens or in a quinoa bowl. It’s lemony and tasty and if you get a good extra virgin olive oil it has a nice earthy note to it…..that’s my best copy of a real foodie. Usually I would just say it tastes good and we eat it.
I learned that apparently in Greece salad doesn’t usually have greens. The weather is too warm so traditionally the salads don’t have lettuce. I find that odd since the largest portion of the US lettuce crop is grown in Yuma, AZ –and nothing gets as hot as AZ, especially Yuma. But I can barely grow kale in my backyard, so it’s apparent my crop knowledge is very limited. But greek dressing does traditionally include olive oil and lemon. –EVOO could be called the national fat of Greece. Why not, Utah has a state cooking pot (the dutch oven). I guess what we view as a Greek Salad in the US with spinach, tomatoes, cucumbers and olives is actually just the last three and is often viewed as a traditional peasant dish –kinda like ratatouille, but it didn’t get a move named after it.
This dressing is olive oil base and the lemon is emulsified with the addition of dijon mustard. Add a few greek inspired seasonings and voila a greek dressing to enjoy on your salad (with or without lettuce)
Stacy’s Greek Dressing
- 1/2 cup red wine vinegar
- 3 galic cloves , minced
- 1 Tbsp fresh basil
- 1 tsp 1 tsp fresh oregano
- 1/2 tsp dried marjoram
- 1 lemon , juiced
- 1 Tbsp dijon mustard
- 3/4 cup olive oil
- Salt and pepper to taste
Combine the ingredients in a blender and pulse until smooth
Drizzle on greens and serve immediately