Classic Greek Salad Dressing & Marinade
This dressing is the perfect complement for green salads, marinade or cassava orzo salad.
This is the most simple dressing to make from scratch. This recipe makes enough to keep in the refrigerator for some time. My mom never measured or made a batch in advance to keep in the refrigerator. She would take the olive oil, red wine vinegar, oregano, salt and pepper, and splash it with hardly any regard all over the bowl of greens, cut tomatoes and whatever vegetables she assembled. It always tasted the same; bright and piquant, the perfect complement to the fresh crunchy salad.
This is my interpretation because, I could never make it as good as hers. I add a little granulated garlic because I like it, but my mom never did. I prefer it over fresh garlic because it stays suspended in the liquid. I use it on salads, of course, and it’s wonderful for marinating chicken and pork for souvlaki, vegetables or your favorite protein for grilling.
Essentially, the cassava orzo salad is a no-recipe recipe. where I cook the orzo according to the package directions (I am in love with Jovial brand, it’s a game-changer for me, available in most organic grocery stores), then add some veggies, like halved grape tomatoes, Kalamata olives, diced red onion, peppers, cucumbers and dress it with this salad dressing recipe. It’s great with a little fresh crumbled feta on top, if you can tolerate the dairy, but you’re not missing a thing if you don’t add it. I recently found that Trader Joe’s has a delicious vegan feta alternative in brine. It’s the best I’ve found to date that does not contain dairy. When you crumble or melt it into a dish, it’s tough to tell the difference.
Classic Greek Salad Dressing & Marinade
Ingredients
Method
- Combine ingredients in a cruet or dressing bottle and shake vigorously to combine. Keep in the refrigerator for up to 2 weeks.
