Homemade Greek Salad Dressing Recipe ♥

How to make Greek salad dressing, a vinaigrette, really, with a short list of pantry ingredients. Super simple and great to keep on hand.

So the English chef / food activist / TV personality Jamie Oliver has a crusade, he calls it Jamie's Food Revolution. But I have one too, it just doesn't come with a television show and a marketing budget. But it does fit right in with the Food Revolution's idea of changing one thing, just one thing, in our diets – to the good, by the way!

My crusade is to persuade home cooks to never buy salad dressing again. HA – I've actually accidentally written "never MAKE salad dressing again" often enough that I've wondered if there might be a counter crusade mounted by the salad dressing manufacturers. But no, we don't make salad dressing at home because we're too busy, we don't know how, the bottles are convenient (albeit expensive), everyone can have their own favorite, we're not eating salads anyway – and on and on, just pick one.

This is such an easy dressing, I made it twice for the gorgeous Greek Bread Salad with Toasted Pita Chips. Oh so good and kid-friendly too! For the dressing, I was able to drop the oil to almost nothing, just a teaspoon, because of all the flavor and creaminess from the feta cheese.

COMPLIMENTS!
"This is definitely a keeper ..." ~ Lynda

HOMEMADE GREEK SALAD DRESSING

Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1/3 cup

1 small clove garlic
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

3 tablespoons red wine vinegar
1 teaspoon (yes, teaspoon) olive oil
1/4 teaspoon "good" prepared mustard such as Dijon
1 ounce (28g) feta cheese (about one square inch)

1/2 teaspoon dried oregano

In a small food processor, whiz the garlic, sugar, salt and pepper. Then add and process all the remaining ingredients (except the oregano) until frothy. Finally, stir in the oregano. Taste and adjust seasonings as needed.

ALANNA's TIPS & KITCHEN NOTES
I made one batch using all pantry ingredients, another substituting a teaspoon of Penzey's Greek Seasoning for the oregano, pepper and salt. No contest, the first batch was preferable. The Penzey's product is just too salty.
I usually make a triple batch, it fits into an 8-ounce commercial salad dressing bottle I use over and over again, one different dressing after another.
Even a triple batch mixes beautifully in a mini food processor. I also have a mini food processor blade/cup that came with an immersion blender years ago, that would work too. Even a triple batch would be too little volume for a big food processor.
It's a great trick, doing the garlic first with salt and/or sugar. The grainy salt and sugar give the garlic something to hang onto and so it chops down really fine. I use this technique all the time, give it a shot!
For mustard, I often use this gorgeous Homemade Finnish Mustard, a staple in my refrigerator.

NUTRITION INFORMATION Per Tablespoon: 27 Calories; 2g Tot Fat; 1g Sat Fat; 4mg Cholesterol; 88mg Sodium; 1g Carb; 0g Fiber; 1g Sugar; 1g Protein. WEIGHT WATCHERS WW Old Points .5, WW PointsPlus 1, WW SmartPoints 1

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MORE FAVORITE RECIPES for HOMEMADE SALAD DRESSING

~ Buttermilk Garlic Salad Dressing ~
~ Homemade Thousand Island Dressing ~
~ German Salad Dressing ~
~ more salad dressing recipes ~
from A Veggie Venture

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

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