I love Greek salads. I love the crunchy Romaine leaves, the brininess of the Kalamata olives, the sting of the red onion slices, the juicy tomatoes, the freshness of the cucumber, the tangy flavor of the feta and….
Which, made right, makes me want to drink a bottle of it, with or without all of the salad components!
This recipe is perfection. In that, when it comes to Greek salad dressings, this one hits the nail squarely on the head.
It is also a cinch to make and takes about 5 minutes from start to finish. What more could you ask for?
Let the savory adventure begin!
Combine 1/4 cup red wine vinegar, in a jelly jar, with
1/2 cup vegetable oil,
2 Tablespoons olive oil,
(so 2 parts oil to 1 part vinegar…plus 2 tablespoons more oil!)
a little less than 1 teaspoon dried oregano leaves,
1 teaspoon salt,
1 teaspoon freshly ground black pepper,
1 small clove of garlic, grated,
and 2 tablespoons of finely chopped Kalamata olives.
Put the lid on the jar. Shake, shake, shake!
Now drizzle this on your beautiful Greek salad…
Bon Appétit, Ma Chérie!