Creamy Greek Salad Dressing

Submitted by evelynathens

"Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing."

 

• 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

1. In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
2. 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).
3. Chill at least 1 hour so the flavours meld.
4. Refrigerate, tightly covered.
5. This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
6. If the dressing separates, just give it a whizz in the blender again.

Reviews

[spatchcock]

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!

 

[Geema]

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!

 

[Andi Longmeadow Farm]

You don't need anymore accolades from me, but I will say - I had to fend my own self off the dressing - as the desire to just drink it was overwhelming. I am glad I didn't - because the rest of the family DID. No changes here from the farm - made as instructed. (2 garlic cloves - perfection!)

 

[joanna_giselle]

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.

 

[ratherbeswimmin]

This is a superb dressing recipe. Creamy, thick with strong flavors. I agree with Geema, this deserves a hearty salad to go over, not just salad greens. Thanks Evelyn.