Saturday, September 22, 2012

Greek Dressing

We have been making our own dressings lately because its quick, healthy, and you can use what you have on hand. Make this in a shaker or mason jar and pull it out of the fridge a few minutes before serving to let the olive oil thin out at room temp.

1 cup extra virgin olive oil (good quality)
zest and juice of 3 fresh squeezed lemons
red wine vinegar
3 cloves garlic
2 tsp oregano
1/2 tsp sea salt
1/4 tsp black pepper

In your dressing container (make sure it has a lid), add olive oil. If you have any olives on hand packed in oil (from the deli section), use that oil and add regular olive oil to make 1 cup total. Replace the oil you took from the olives with regular olive oil.

Roll lemons in your hand or on the counter until they feel very loose and soft. Zest lemons with a grater or zesting tool. Cut lemons in half and squeeze out as much juice as possible. Add enough red wine vinegar to make 1/2 cup total. Add to oil.

Grate garlic and add it to oil and vinegar with remaining ingredients. Shake well until all ingredients have combined. Let stand at least 15 minutes before serving.

This is great over a "Greek" salad. I enjoy mine with an iceberg bed, and topped with thin sliced onion, diced tomatoes, pepperoncini rings, pitted kalamata olives, and of course TONS of feta cheese crumbled over the top.

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