Italian and Greek Salad Dressing

Serves 1
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Directions

  1. 1For Italian dressing, grate one garlic clove into a mixing bowl using a microplane.
  2. 2Add 3 tablespoons of white wine vinegar.
  3. 3Add the juice from one lemon.
  4. 4Add about 1.5 teaspoons of dried oregano.
  5. 5Add about 0.25 teaspoons of onion powder.
  6. 6Add about 1.5 teaspoons of honey.
  7. 7Add a decent pinch of kosher salt.
  8. 8Add a pinch of black pepper.
  9. 9Optionally, add a pinch of red pepper flakes.
  10. 10Finely chop about 0.5 teaspoons of fresh thyme, 1.5 tablespoons of fresh parsley, and 1.5 tablespoons of fresh basil.
  11. 11Add about 1 teaspoon of Dijon mustard.
  12. 12Slowly drizzle in about 0.5 cups of extra virgin olive oil while whisking until well combined.
  13. 13Pour the Italian dressing into an airtight container.
  14. 14For Greek dressing, grate one large garlic clove directly into a container using a microplane.
  15. 15Add about 1 teaspoon of Dijon mustard.
  16. 16Add a decent pinch of kosher salt.
  17. 17Add a pinch of black pepper.
  18. 18Add about 0.5 teaspoons of dried oregano.
  19. 19Add 0.33 cups of red wine vinegar.
  20. 20Add the juice from one lemon.
  21. 21Add about 0.5 cups of olive oil.
  22. 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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