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Mediterranean / Greek salad Dressing

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northGAcock
northGAcock Posts: 15,164
in Salads and Dressings
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.
Ellijay GA with a Medium & MiniMax

Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow
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  • paqman
    paqman Posts: 4,670
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    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
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  • PatBateman
    PatBateman Posts: 33
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    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.
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  • northGAcock
    northGAcock Posts: 15,164
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    Thanks gents. Appreciate the insight.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • PatBateman
    PatBateman Posts: 33
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    Also, Go Cocks! 
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  • YukonRon
    YukonRon Posts: 16,989
    edited March 2017
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    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
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  • Eoin
    Eoin Posts: 4,304
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    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.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    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. 

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  • fishlessman
    fishlessman Posts: 32,752
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    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 ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Little Steven
    Little Steven Posts: 28,817
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    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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