A Greek salad in an American Greek restaurant is quite different than a Greek salad eaten in Greece. Here, in America, a Greek salad is made up mostly of iceberg lettuce and then some tomatoes, peppers, cucumbers, black olives, and feta cheese. It is all topped off with a huge squirt of a “Greek” Mediterranean salad dressing. Even though I much prefer the Greek salad of Greece, which has no lettuce and more of all the good stuff including a dressing made up of just lemon juice and extra virgin olive oil, I still like the American version every once in a while. The American “Greek” dressing is always very flavorful and for many years I have tried to perfect my own version. I think I have finally done it! This dressing will last at least a week and a half in the fridge and is delicious whether you make your Greek salad with or without lettuce. It also makes a great marinade for chicken or fish. Enjoy!
Traditional "Greek Restaurant" Salad Dressing
Ingredients
- 1 cup extra virgin olive oil
- 1 zest of 1 lemon
- 2 lemons, juiced
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 tsp honey
- 2 cloves garlic, minced
- 2 tsp oregano, dried
- 1 tsp basil, dried
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Add all ingredients to a jar. Cover and shake for about a minute.
Nutrition
About the Author: Bill Bradley, R.D.
