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 DressingIngredients:
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.