Greek Salad Dressing

November 2, 2010
Tweaked my way.The best!Don’t leave anything out.
  • 1/2 C. olive oil
  • 3 T. red wine vinegar
  • 1 T. Cabernet
  • 1 T. lemon juice
  • 1/2 t. oregano
  • 1/2 t. basil
  • 1/4 t. pepper
  • 1/2 t. onion powder
  • 1 clove garlic, smashed and finely minced
Put the garlic in a bowl with the liquids and let sit for about 15 minutes to infuse.Combine all ingredients except oil.Slowly (and I mean s-l-o-w-l-y) drizzle oil into vinegar mixture while whisking vigorously. Doing it slowly will emulsify the ingredients. At this time you can crumble a one inch cube of feta cheese into the dressing and whisk til it’s incorporated. I prefer the feta on the salad.The dressing lasts longer in the refrigerator without the feta in it.(if there is any left!)
For the best taste allow to sit for several hours before serving.

Suggestions for a Greek salad: greens,red onions, Calamata olives, grape tomatos and feta cheese of course!


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