A Greek salad in an American Greek restaurant is quite different than a Greek salad eaten in Greece. Here, in America, a Greek salad is made up mostly of iceberg lettuce and then some tomatoes, peppers, cucumbers, black olives, and feta cheese. It is all topped off with a huge squirt of a “Greek” Mediterranean salad dressing. Even though I much prefer the Greek salad of Greece, which has no lettuce and more of all the good stuff including a dressing made up of just lemon juice and extra virgin olive oil, I still like the American version every once in a while. The American “Greek” dressing is always very flavorful and for many years I have tried to perfect my own version. I think I have finally done it! This dressing will last at least a week and a half in the fridge and is delicious whether you make your Greek salad with or without lettuce. It also makes a great marinade for chicken or fish. Enjoy!
Traditional “Greek Restaurant” Salad Dressing
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- Difficulty Level Easy
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- 1 cup extra virgin olive oil buy now
- zest of 1 lemon
- juice of 2 lemons
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 cloves garlic, minced
- 2 teaspoons oregano, dried
- 1 teaspoon basil, dried
- ½ teaspoon salt
- ½ teaspoon black pepper
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