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Mediterranean / Greek salad Dressing

I am looking for a recipe for a homemade Greek Salad Dressing. My experience with eating them out, there is quite a variety out there. I would like to start with some of your favorites if you would share. Thanks in advance.
Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

Comments

  • paqmanpaqman Posts: 2,776
    2 parts olive oil
    1 part cider vinegar (or red wine vinegar)

    Lots of garlic

    Equal parts of (1 teaspoon?):
    Salt
    Black Pepper
    Oregano
    Thyme

    A little:
    Marjoram

    Add a few teaspoons of the spice mix to the oil/vinegar mixture and add some more until you are happy with how it tastes.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • Coming from a Greek guy, White Vinegar or White Wine Vinegar depending on your tastes, some like a little lemon juice as well. Paqman is spot on with the spices.
  • northGAcocknorthGAcock Posts: 10,053
    Thanks gents. Appreciate the insight.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • Also, Go Cocks! 
  • YukonRonYukonRon Posts: 12,275
    edited March 2017
    I use this recipe, which is similar to @paqman

    2 fresh garlic cloves, minced then crushed
    1⁄4 teaspoon salt 
    1 1⁄2 teaspoons Dijon mustard 
    1⁄2 cup extra virgin olive oil
    2 tablespoons fresh lemon juice (not bottled)
    1⁄2 teaspoon sugar
    5 tablespoons red wine vinegar
    1⁄2 teaspoon basil @paqman
    1/4 teaspoon of oregeno

    Mix all the ingredients together and whisk until blended. Makes about a cup or so.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • EoinEoin Posts: 1,531
    Typical oil to vinegar ratio is 5:1. My base is this using the best oil I can afford at the time, salt & pepper and dijon mustard. Herbs / garlic etc. give variation.
  • SmokeyPittSmokeyPitt Posts: 9,862
    I have no idea if this authentic...but try adding anchovy paste.  I got the idea from a Mellow Mushroom copycat recipe. I asked someone that worked there and they tipped me off that the anchovy paste is what turns their dressing into crack. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • fishlessmanfishlessman Posts: 23,020
    i like eoin's ratio but would sub out the vinegar with lemon.  i dont eat lettuce either =)  make a tabbouleh salad instead and eat it with a good syrian bread , some labne in there wouldnt hurt. might be todays lunch ;)
  • Little StevenLittle Steven Posts: 28,817
    What pagman said but for a little difference add toasted sesame seeds and sumac. That makes it zaatar.

    Steve 

    Caledon, ON

     

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