Delightful Greek Salad Dressing. I had the privilege of growing up in a home where almost everything was homemade. My mom is an excellent cook, as I’ve mentioned before, and she has passed down many wonderful recipes I now use in my own kitchen.
Since so many of the items I grew up with were homemade, I sometimes have a difficult time eating “already prepared” versions of some foods. One of those foods I prefer to have homemade is salad dressing, like Greek salad dressing. Salad dressings are really easy to make, and you can whip them in less than 5 minutes.
They don’t contain any preservatives but will also last in the fridge for several weeks. In the coming months, I plan to share a Greek Salad Dressing with you. This version of Greek salad dressing has an oil and vinegar base instead of a cream base, which I prefer. I throw some lettuce, tomatoes, cucumber, feta and black olives in a bowl, top it with this dressing and some chicken breast, and you have a simple and healthy yet delicious meal.
Delightful Greek Salad Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 clove garlic minced
- 1 tablespoon dijon mustard
- 1 tablespoon sugar
- 1 teaspoon Worcestershire sauce
- 3 dashes hot sauce
- 1 tablespoon dried oregano heaping
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 tablespoon fresh squeezed lemon juice or 1-2 tsp of bottled lemon juice
- Place all ingredients in a 2-cup mason jar or measuring cup.
- Shake or stir well.
- Pour over salad, and toss just before serving.