Wednesday, January 5, 2011

Greek Salad Dressing

I love Greek salads. Well, more like I love the dressing. I like to make my own "Greek" salads with some "spring mix" salad, crumbled feta, and maybe some olives and a pepperoncini pepper or three. Rather than buy salad dressing at the store and get something with added sugars or preservatives, I make my own dressing. It takes less than 5 minutes, and I know exactly what's going on my salad.

Greek Salad Dressing

Ingredients:
1/2 cup extra-virgin olive oil
2/3 cup balsamic vinegar
1 tsp Dijon mustard
1 tsp salt
1 tsp black pepper
1 1/4 tsp dried basil
1 1/4 tsp dried oregano
1 1/4 tsp garlic powder
1 1/4 tsp onion powder




First, combine the dry spices (salt, pepper, basil, oregano, garlic powder and onion powder) in a small bowl.


Next, add the balsamic vinegar and Dijon mustard. Whisk well to combine.


Slowly drizzle in the olive oil while whisking. The dressing won't emulsify and become creamy, but will remain a separated vinaigrette.


The dressing can be used right away, but I prefer to store it in a small mason jar in the refrigerator for about an hour or so to let the flavors meld. Storing it in a jar also makes it easy to shake the dressing to combine the ingredients just before storing. The oil WILL chill and become thick and cloudy, but will clear again if the dressing is allowed to come to room temperature. 


The dressing will keep for several days in the refrigerator.

8 comments:

  1. If this is anything like what i've had at greek restaurants I'm definitely going to give it a try!

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  2. Let me know how it turns out! If you keep in the fridge, the oil WILL solidify, so you'll just need to let it sit out for a little while.

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  3. a diner near me adds some fresh finely chopped tomato and crumbled feta to their dressing. that might make an interesting potato salad. (that japanese potato salad you posted looks great).

    you do love your mason jars.

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  4. Sounds good, eyesland!!

    I DO love my mason jars - they're reusable, cute, don't absorb the smell of food being stored in them, and DIRT cheap (I find them used at thrift stores all the time)!

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  5. i couldn't resist and bought some new mason jars recently, short little squat soldiers now filled with sourdough starter and various potions.

    is that an ipa behind us? dogfish perhaps?

    glad to have your recipes on rendering fat, i'll have to hook my homebrew sous vide controller up to a slow cooker and see how that works with the lard and ghee.

    i reckon you're kinda pro-paleo, no? come over to the dark side...

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  6. I need to post pics of all of my mason jars I use for dry storage; I love the way everything looks atop the baker's rack.

    I'm actually considering building a homemade sous-vide immersion circulator; I found some great info online on how to do it.

    No IPA; just the salad dressing ingredients. I do love a good beer, but IPA's aren't my thing.

    Not fully paleo, though it does interest me. I don't really follow any specific diets, though I DO lean towards the low-GI as much as possible.

    Patty has a great paleo blog over at http://followingmynose.blogspot.com/ and recently started ChowStalker, a Foodgawker/Tastespotting for paleo!

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  7. i've been lurking at chowstalker, saw it on the paleo reddit.

    patty's post on pig's heads reminded me of tampopo. i'm definitely going to have to try her take on bailey's.

    the background image here - is that not some kind of beer?

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  8. Ahhh, I misunderstood you before. Yes, the background image is of a beer. I have no idea what kind; it's actually an image provided by Blogger. Eventually (when I have time), I am planning to rebuild this entire site without a Blogger template, but who knows when I will get to it!

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