Monday, September 7, 2009

Greek Dressing

We wanted to try making fresh salad dressing, and was interested in adding Greek yogurt to make a vinaigrette. The original recipe can be found here, but we improvised it a little since it had a sharpness due to the vinegar and fresh garlic. The end result is a Greek vinaigrette that tastes light, fresh and tangy.

2 cloves garlic, finely minced or pressed
1/3 cup red wine vinegar*
3 spoonfuls of Greek yogurt
1 tsp. dried oregano
1/3-1/2 cup good quality extra virgin olive oil*
Sea salt and freshly ground pepper

1. Whisk together the garlic, vinegar, yogurt and oregano until incorporated.
2. Stream in the olive oil as you continue to whisk, and then season to taste with salt and pepper.
* It’s best to let this sit for a little bit for the flavors to mingle before dressing your salad. Leftovers can be stored in the fridge for a few days.

* If you want a more traditional vinaigrette, use 1/4 cup red wine vinegar and 1/3 cup extra virgin olive oil

Yields: 2/3 cup

Source: Adapted from Elly Says Opa!


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