All I knew was that I love greek salad, and the last time I had one was too long ago. I decided to do some research on Google to see what constituted greek salad dressing, and I found Karina's Kitchen. She has a post featuring greek salad: Three Ways to Dress a Naked Salad. And although I changed it a bit, I wanted to give credit where credit is due! One ingredient that her recipe calls for is garlic, and since my daughter is allergic, we don't use it anymore.
And because I do so love greek salad, I made a double batch of the dressing because it stores nicely (preferably on the counter, as the oil will solidify in the refrigerator). It only lasted a few days though, because we had greek salad every chance we got :)
Greek Salad Dressing
NO: gluten, dairy, eggs, nuts
Ingredients:
8 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
4 tablespoons golden balsamic vinegar
1-2 teaspoons lemon zest
2 tablespoons dried oregano
1 teaspoon agave nectar
Dash of salt
Preparation:
Add ingredients to a glass jar (that has a lid, for storage) and whisk until all ingredients are mixed in and the oil is mixed well. Taste test and add more salt or oregano if needed.
It is best to let the dressing set for a few hours before use.
I like to roughly chop the lettuce and add it to a glass bowl. Mix in chopped tomatoes, cucumbers and olives of your choice. I was fortunate enough to receive a nice container of olives from the Whole Foods olive bar, and I used those. You can also add onions - particularly red onions - but my husband eschews raw onions, so there you go :)
-heather
