Who says simple is boring? This quick and easy greek dressing takes just a few minutes and a few ingredients but is so good that you’ll never want to buy bottled dressing again!
Greek salad has been my LIFE recently. I’ve eaten a huge bowl for lunch everyday the past couple weeks, and think that’s going to happen again soon. [But I need more tomatoes!] My philosophy is… a big salad for lunch means dinner can be whatever I want. Even mac & cheese from Panera. That stuff is so good and I’d never ordered it myself until last Wednesday, much to Ben’s relief [on Panera dates before I’d always steal like half his bowl]. Because salad for lunch = indulgence for dinner. Or something like that. Right?!?
Anyways, salad. And this dressing. I just can’t get enough! It’s creamy and tangy and so so fresh. I know my Greek salad isn’t exactly authentic and this dressing isn’t either, but it’s close enough. It’s full of flavor–all garlicky and lemony and herby! Just perfect. Some salad dressings are a little too oily without enough vinegar and acid to balance things out, but this half and half combo is just how I like it. I adapted a grandma recipe [not my grandma, but Laurie’s] so that’s why it must be so good! 🙂
I use this dressing to top off a simple Greek salad of romaine, tomatoes, cucumber, chickpeas, red onion, and feta. Heavy on the chickpeas and feta for me, please! If you like, you can add olives or chicken or whatever else sounds good. Apparantly the dressing is also a killer chicken marinade. Filing that bit ‘o info away for next time! BTW this dressing keeps for about a week in the fridge, so feel free to make a double batch. You’ll need it!
three years ago: Cinnamon Bacon Carbonara
four years ago: Lime Yogurt Cake with Raspberry Sauce
Greek Dressing
adapted from Simply Scratch
Ingredients:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1/4 cup oregano, loosely packed [or 1 teaspoon dried oregano]
- 1 large clove garlic
- 1/2 teaspoon kosher salt
- generous amount of freshly ground black pepper
- to serve with a simple salad: torn romaine, tomatoes, cucumber, chickpeas, red onion, feta
Directions:
Place all ingredients in a food processor or blender and pulse until smooth. I love my immersion blender for this! Taste and season with additional salt or pepper if necessary.
You can also finely chop the oregano and mince the garlic and shake all ingredients together.
Store in a jar, refrigerated, for up to a week.
Linked up with Weekend Potluck.
The Pajama Chef 
YUM! This dressing sounds perfect. I love lemon-y vinaigrettes.
LikeLike
thanks, erica!
LikeLike
YUM! This salad and dressing both look amazing. And yes, a salad for lunch totally means you can splurge for dinner. =)
LikeLike
haha, thanks amy! 🙂
LikeLike
Thank you Sarah for the nice recipe.
LikeLike
thank you, liz!
LikeLike
Greek salad is my absolute favorite. I eat it a few times a week! I need to try your dressing though – I usually go the lazy route with just a lil olive oil and vinegar. Your dressing sounds delicious!!
LikeLike
thank you, cate! sometimes i definitely do the oil & vinegar dressing, but making something like this always makes me happy too 🙂
LikeLike
I love greek salads so I am going to love this dressing too!
LikeLike
thank you, ami!
LikeLike
Dear Pajama Chef: I can’t get my family to eat salad. I’d like to try making your salad dressing, but what is the use if nobody will eat salad. Do you have any advice? Sincerely, a frustrated cook
LikeLike
dad, you are ridiculous! you are the one who doesn’t eat salad!
LikeLike
I say who cares about authenticity so long as it tastes good! I’m on a salad a day kick, precisely so I can indulge at dinner and not worry. That’s what it’s all about.
LikeLike
thanks joanne! good perspective!
LikeLike
I love it when healthy, light food also is incredibly delish, that way when you enjoy this for lunch, it’s not a sacrifice only to enjoy your mac ‘n cheese for dinner! Sounds wonderful.
LikeLike
thanks veronica! this dressing is way too good!
LikeLike