Greek Dressing
House Greek dressing. Red wine vinegar and olive oil held together with Dijon, seasoned with oregano and the two powders. Shake it in a jar and it is done.
Ingredients
- ¼ cup red wine vinegar
- ¾ cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Instructions
Put the vinegar, Dijon, oregano, garlic powder, onion powder, and salt in a jar. Shake or whisk until the salt dissolves.
Add the olive oil, cap the jar, and shake hard until it thickens and turns cloudy.
Taste on a piece of lettuce, not off the spoon — straight vinaigrette always reads sharper than it does on a salad. Adjust salt or vinegar from there.
Notes
Three parts oil to one part vinegar. Drop to two to one if you want it sharper.
Crumble the oregano between your palms as it goes in. It wakes up the dried leaf.
Keeps a week in the fridge. The oil will set solid and the dressing will separate — let the jar sit out ten minutes and shake it again.
For a Greek salad, dress the cucumber, tomato, onion, and pepper first and let them sit a few minutes before the feta goes on top.