Community Pick
Creamy Greek Salad Dressing

photo by Andi Longmeadow Farm


- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
2 cups
ingredients
- 1⁄2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 -2 garlic clove, minced fine (depending on how strong you want your dressing)
- 1 teaspoon dried oregano (mediterranean)
- 1 tablespoon chopped fresh dill
- salt & freshly ground black pepper
- 3⁄4 cup feta cheese, crumbled
- 3⁄4 cup buttermilk (or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip)
directions
- In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
- With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
- Chill at least 1 hour so the flavours meld.
- Refrigerate, tightly covered.
- This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
- If the dressing separates, just give it a whizz in the blender again.
Reviews
-
Really wonderful. I replaced half the milk with fat free plain yougurt, just because I needed to use it, and used fat free feta (surprisingly good!) I used this on a salad of black olives, chopped tomatoes, 1-inch pieces of romaine lettuce, and artichoke hearts. We had it last night, and I was craving it all day, so I think I will have to make it again soon!! LOVED it!
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This is a powerfully flavored, thick dressing that demands a hearty salad...not a bowl of baby greens. It was very good with some crisp Romaine, steamed green beans, artichoke hearts, hardboiled eggs and sliced tomatoes for a hearty lunch salad. I think that it could be thinned out a little more and drizzled as a sauce on other green veggies too. My DH gave it 5 ***** Evelyn!
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I made this with milk instead of buttermilk as it was quite thick and only one clove of garlic. It had a very intense flavour which went perfectly with some boiled potatoes which I had chopped up. I agree that it tastes better after a few hours and even better the following day. A good variation to a vinegar-oil dressing.
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Tweaks
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I made this with milk instead of buttermilk as it was quite thick and only one clove of garlic. It had a very intense flavour which went perfectly with some boiled potatoes which I had chopped up. I agree that it tastes better after a few hours and even better the following day. A good variation to a vinegar-oil dressing.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.