Any Kitchen Will Do

Give me a kitchen and I will cook.

Greek Salad Dressing

greek salad dressing_edited-1This post is the beginning of a short Greek-themed series resulting from a feast Big D and I made recently. It is all Big D’s fault. He brought home some beautiful lamb chops one evening and it started us talking about how good they would be marinated in some olive oil, lemon juice and mint. That conversation reminded us about how much we like tzatziki and dipping dolmas in it. Besides grumbling tummies we also reminisced about John the Greek’s Dressing from a restaurant of the same name we like in San Antonio, Texas. The restauruant dressing is great, and I think we figured out a pretty good version. This dressing is tangy with oregano, thyme and lemon dancing around together in my mouth! Not exactly like the stuff by John, but so much better, in my opinion, than Italian dressing, which tends to be sweeter, or straight oil and vinegar. I am still deprived of actually having a salad in Greece, much less experience the dressings used  there, so I am relying on my experiences with family-owned Greek restaurants I have frequented in the U.S. Whenever I come across one I duck in for a good meal. This dressing really stands up to a salad full of strong flavors like roasted peppers, feta and olives. The dressing also works well as a meat marinade.

Greek Salad Dressing

½ cup extra virgin olive oil
¼ cup white or red wine vinegar
¼ cup fresh squeezed lemon juice
2 cloves garlic, crushed
1 tsp dried oregano leaves
½ tsp dried thyme leaves
½ tsp fresh dill
½ – ¾ tsp sea salt
2 pinches freshly ground black pepper

Add all ingredients except oil into a glass jar with at least a two cup capacity. Stir with a fork or whisk until well combined. Continue stirring while adding oil in a thin stream. Stir a bit more after all the oil is added. Let sit overnight in the fridge before using. About ten minutes before serving pull it out to warm up a bit, since the oil may have formed solids. Shake and serve.

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