Greek Salad Dressing
Light, refreshing, spiked with garlic and fresh oregano, this flavourful dressing marries well with greek salads and grilled meats, such as souvlaki chicken or pork, and grilled fish. Classically served over a Greek Salad loaded with fresh tomatoes, red onion, cucumber, olives and salty feta cheese, this dressing is also wonderful when poured over warm, cooked new potatoes, finely shredded red onion and some chopped fresh dill.
Ingredients
- 8g of garlic, peeled and crushed (roughly 2 medium cloves)
- 2 teaspoons chopped fresh oregano
- 4 tablespoons extra virgin olive oil – ideally Greek
- 2 tablespoons red wine vinegar
- ¼ teaspoon caster sugar
- ¼ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Peel and crush the garlic and strip the leaves from the oregano stalk and finely chop.
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Either:
a) put all the ingredients in a jam-jar with a secure lid, screw the lid tightly and shake the jar well, OR
b) put all the ingredients in a small jug and mix thoroughly with a spoon
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Taste and adjust seasoning if necessary.
Recipe Notes
Equipment:
- Jam jar with secure lid or jug and spoon
- Measuring spoons and cups
- Chopping board and knife
- Kitchen scales