Prep 10 mins
Cook 0 mins
A delicious dressing served over Greek Salad or over pasta. A very versatile dressing! A good marinade, too. Dressing is meant to be a little tart with a good olive oil flavor.
- 2 fresh garlic cloves, minced then crushed
- 1⁄4 teaspoon salt (optional)
- 1 1⁄2 teaspoons Dijon mustard (Grey poupon)
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice (not bottled)
- 1⁄2 teaspoon sugar
- 5 tablespoons red wine vinegar
- 1⁄2 teaspoon basil leaves (optional)
- 1⁄4 teaspoon oregano leaves (optional)
- Mix all ingredients together and shake well to mix.
- Update 6/23/10: For a creamier dressing, add all ingredients except oil to a blender. Pulse several times to mix ingredients. With blender running on high, slowly pour oil into blender until mixture is creamy. Refrigerate.
Costco. at one time, made a chicken salad with kalamata olives, artichoke hearts, grape tomatoes, and their rotisserie chicken. I loved it, and wanted to make it at home, when I asked what kind of dressing they used they said that they could only get it in bulk and that it was a greek salad dressing. So my next step was to find a recipe and this is the one I chose. I made it exactly as written except to use a little of the Kalamata juice along with the red wine vinegar. Also, all I had was bottled lemon juice so that's what I used. This stuff turned out great! My homemade version of the chicken salad was better then the stores. I also drizzled it over cut tomatoes and cucmbers for lunch. Excellent! Thanks so much for such an easy solution for my craving!
You are right, this is delicious! Just the right amount of tart and sweet! I had this over salad greens and loved it! Thanks! I did opt to use the basil and oregano.
Thanks for sharing the recipe. I love this dressing, and I love that I usually have all the ingredients for this already in the house, too!