Italian and Greek Salad Dressing
Serves 1
Directions
- 1For Italian dressing, grate one garlic clove into a mixing bowl using a microplane.
- 2Add 3 tablespoons of white wine vinegar.
- 3Add the juice from one lemon.
- 4Add about 1.5 teaspoons of dried oregano.
- 5Add about 0.25 teaspoons of onion powder.
- 6Add about 1.5 teaspoons of honey.
- 7Add a decent pinch of kosher salt.
- 8Add a pinch of black pepper.
- 9Optionally, add a pinch of red pepper flakes.
- 10Finely chop about 0.5 teaspoons of fresh thyme, 1.5 tablespoons of fresh parsley, and 1.5 tablespoons of fresh basil.
- 11Add about 1 teaspoon of Dijon mustard.
- 12Slowly drizzle in about 0.5 cups of extra virgin olive oil while whisking until well combined.
- 13Pour the Italian dressing into an airtight container.
- 14For Greek dressing, grate one large garlic clove directly into a container using a microplane.
- 15Add about 1 teaspoon of Dijon mustard.
- 16Add a decent pinch of kosher salt.
- 17Add a pinch of black pepper.
- 18Add about 0.5 teaspoons of dried oregano.
- 19Add 0.33 cups of red wine vinegar.
- 20Add the juice from one lemon.
- 21Add about 0.5 cups of olive oil.
- 22Securely close the container and shake well to combine all ingredients.
Ingredients
- 1 garlic clove
- 3 tablespoons red or white wine vinegar
- 1 lemon juice
- 1.5 teaspoons dried oregano
- 0.25 teaspoons onion powder
- 1.5 teaspoons honey
- pinch kosher salt
- pinch black pepper
- pinch red pepper flake
- 0.5 teaspoons fresh thyme
- 1.5 tablespoons fresh parsley
- 1.5 tablespoons fresh basil
- 1 teaspoon Dijon mustard
- 0.5 cup extra virgin olive oil
- 1 garlic clove
- 1 teaspoon Dijon mustard
- pinch kosher salt
- pinch black pepper
- 0.5 teaspoons dried oregano
- 0.33 cup red wine vinegar
- 1 lemon juice
- 0.5 cup olive oil
Equipment
microplanemixing bowlwhiskcutting boardknifeairtight container
Tips
- For a bottled feel, use all dried herbs.
- Mustard acts as an emulsifier for a creamy texture.
- Dressings taste better after 30 minutes to an hour, especially with dried herbs for rehydration.
- You can add parmesan cheese to the Italian dressing.
- The dressings will last about a week to 10 days in an airtight container.
- For Greek dressing, sometimes mint can be added for a zesty flavor.
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