This 5-ingredient Greek salad dressing takes no time to whisk together. It’s the recipe my extended Greek family has been making to dress Greek salads for as long as I can remember, and it’s a dressing loved by adults and children alike.
One summer, while visiting my parents, I discovered my children liked salad. As I watched them gobble up chopped Romaine lettuce leaves, halved cherry tomatoes, and slivered red onions, I wondered: How? Why?
I quickly realized it was the dressing, which my family credits to my Great Aunt Phyllis. It’s a simple Dijon mustard vinaigrette, not unlike many of the dressings I make regularly, but it calls for a higher ratio of oil to vinegar as well as a small amount of sugar, both of which help soften the acidity — it’s not quite as sharp as the dressings I typically make.
In addition to this recipe being kid-friendly, it’s also the easiest dressing in the world to make because it requires no chopping and no juicing. It’s a simple mix of five pantry ingredients: red wine vinegar, mustard, salt, sugar, and olive oil — that’s it! Loved by adults and children alike, this simple Greek dressing belongs in every cook’s arsenal of recipes.
How to Make Greek Salad Dressing, Step by Step
Gather your ingredients: extra-virgin olive oil, red wine vinegar, mustard, salt, and sugar.
Whisk together the vinegar, mustard, salt, sugar, and a few twists of pepper, if you wish.
Slowly stream in the olive oil until…
… the dressing is emulsified.
Transfer to a storage vessel and store in the fridge for up to 2 weeks.
Don’t be afraid to double it!
My Family’s Greek Salad, Step by Step
This is my family’s version of a Greek salad. You’ll need: Romaine lettuce, cherry tomatoes, red onion, scallions, olives, feta, chives, dill, and, if you wish, a pinch of dried oregano.
Place everything in a large bowl and…
… toss with Greek salad dressing to taste:
Serve aside anything your heart desires. I love it with this chicken souvlaki and tzatziki .
Description
This is my Great Aunt Phyllis’s Greek salad dressing recipe. My extended family has used it for years to dress — wait for it — Greek salad, but not a traditional horiatiki salad, which is a non-lettuce salad composed of largely chopped peppers, cucumbers, tomatoes, and feta, all dressed with a light drizzle of olive oil and vinegar. This Greek salad includes mustard and is a thicker, emulsified dressing.
If you’d like to make the Greek salad pictured above, you’ll need:
- 2 to 3 heads Romaine lettuce, chopped into 1- to 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 4 to 6 scallions, thinly sliced
- 1/2 to 1 cup pitted kalamata olives
- fresh chives, snipped with scissors into the salad to taste
- fresh dill, snipped with scissors into the salad to taste
- 4 ounces of feta, sliced thinly or crumbled
- pinch dried oregano, optional
- Freshly cracked black pepper, optional
Toss everything in a large bowl with Greek salad dressing to taste.
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- Freshly ground black pepper to taste, optional
- 1/2 cup extra virgin olive oil
- In a small bowl, whisk together the mustard, vinegar, salt, sugar, and pepper, if using, to taste. Whisking constantly, stream in the olive oil until the dressing is emulsified.
- Transfer to a storage vessel and store in the fridge for up to 2 weeks. (And probably longer in fact. I often make a double batch of this recipe, and I have used it weeks after first storing it. Bring to room temperature before serving.)
- Prep Time: 5 minutes
- Category: Dressing
- Method: Whisk
- Cuisine: Greek, American
This 5-ingredient Greek salad dressing takes no time to whisk together. It’s the recipe my extended Greek family has been making to dress Greek salads for as long as I can remember, and it’s a dressing loved by adults and children alike.
One summer, while visiting my parents, I discovered my children liked salad. As I watched them gobble up chopped Romaine lettuce leaves, halved cherry tomatoes, and slivered red onions, I wondered: How? Why?
I quickly realized it was the dressing, which my family credits to my Great Aunt Phyllis. It’s a simple Dijon mustard vinaigrette, not unlike many of the dressings I make regularly, but it calls for a higher ratio of oil to vinegar as well as a small amount of sugar, both of which help soften the acidity — it’s not quite as sharp as the dressings I typically make.
In addition to this recipe being kid-friendly, it’s also the easiest dressing in the world to make because it requires no chopping and no juicing. It’s a simple mix of five pantry ingredients: red wine vinegar, mustard, salt, sugar, and olive oil — that’s it! Loved by adults and children alike, this simple Greek dressing belongs in every cook’s arsenal of recipes.
How to Make Greek Salad Dressing, Step by Step
Gather your ingredients: extra-virgin olive oil, red wine vinegar, mustard, salt, and sugar.
Whisk together the vinegar, mustard, salt, sugar, and a few twists of pepper, if you wish.
Slowly stream in the olive oil until…
… the dressing is emulsified.
Transfer to a storage vessel and store in the fridge for up to 2 weeks.
Don’t be afraid to double it!
My Family’s Greek Salad, Step by Step
This is my family’s version of a Greek salad. You’ll need: Romaine lettuce, cherry tomatoes, red onion, scallions, olives, feta, chives, dill, and, if you wish, a pinch of dried oregano.
Place everything in a large bowl and…
… toss with Greek salad dressing to taste:
Serve aside anything your heart desires. I love it with this chicken souvlaki and tzatziki .
Description
This is my Great Aunt Phyllis’s Greek salad dressing recipe. My extended family has used it for years to dress — wait for it — Greek salad, but not a traditional horiatiki salad, which is a non-lettuce salad composed of largely chopped peppers, cucumbers, tomatoes, and feta, all dressed with a light drizzle of olive oil and vinegar. This Greek salad includes mustard and is a thicker, emulsified dressing.
If you’d like to make the Greek salad pictured above, you’ll need:
- 2 to 3 heads Romaine lettuce, chopped into 1- to 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 4 to 6 scallions, thinly sliced
- 1/2 to 1 cup pitted kalamata olives
- fresh chives, snipped with scissors into the salad to taste
- fresh dill, snipped with scissors into the salad to taste
- 4 ounces of feta, sliced thinly or crumbled
- pinch dried oregano, optional
- Freshly cracked black pepper, optional
Toss everything in a large bowl with Greek salad dressing to taste.
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- Freshly ground black pepper to taste, optional
- 1/2 cup extra virgin olive oil
- In a small bowl, whisk together the mustard, vinegar, salt, sugar, and pepper, if using, to taste. Whisking constantly, stream in the olive oil until the dressing is emulsified.
- Transfer to a storage vessel and store in the fridge for up to 2 weeks. (And probably longer in fact. I often make a double batch of this recipe, and I have used it weeks after first storing it. Bring to room temperature before serving.)
- Prep Time: 5 minutes
- Category: Dressing
- Method: Whisk
- Cuisine: American, Greek
Description
This is my Great Aunt Phyllis’s Greek salad dressing recipe. My extended family has used it for years to dress — wait for it — Greek salad, but not a traditional horiatiki salad, which is a non-lettuce salad composed of largely chopped peppers, cucumbers, tomatoes, and feta, all dressed with a light drizzle of olive oil and vinegar. This Greek salad includes mustard and is a thicker, emulsified dressing.
If you’d like to make the Greek salad pictured above, you’ll need:
- 2 to 3 heads Romaine lettuce, chopped into 1- to 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 4 to 6 scallions, thinly sliced
- 1/2 to 1 cup pitted kalamata olives
- fresh chives, snipped with scissors into the salad to taste
- fresh dill, snipped with scissors into the salad to taste
- 4 ounces of feta, sliced thinly or crumbled
- pinch dried oregano, optional
- Freshly cracked black pepper, optional
Toss everything in a large bowl with Greek salad dressing to taste.
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- Freshly ground black pepper to taste, optional
- 1/2 cup extra virgin olive oil
- In a small bowl, whisk together the mustard, vinegar, salt, sugar, and pepper, if using, to taste. Whisking constantly, stream in the olive oil until the dressing is emulsified.
- Transfer to a storage vessel and store in the fridge for up to 2 weeks. (And probably longer in fact. I often make a double batch of this recipe, and I have used it weeks after first storing it. Bring to room temperature before serving.)
- Prep Time: 5 minutes
- Category: Dressing
- Method: Whisk
- Cuisine: American, Greek
Find it online : https://alexandracooks.com/2023/05/27/5-ingredient-greek-salad-dressing-recipe/
Assembled in one bowl and baked in a loaf pan, this lemon-blueberry quick bread comes together in no time, and thanks to both olive oil and yogurt, it stays exceptionally moist for days. Rubbing the lemon zest into the sugar makes the citrus flavor really shine and a clever mixing method ensures you’ll have blueberries bursting in every bite!
In her book Snackable Bakes , Jessie Sheehan describes this cake as “nothing short of summer in a loaf pan.”
She is not wrong. Sugar-crusted with berries bursting at the seams, it is a sight to behold! With a cup of morning coffee or afternoon tea, a slice of this loaf is such a treat, perfectly sweet, bright with lemon flavor, and juicy berries in every bite.
The batter comes together in no time, and the process is brilliant: First, you rub the zest of two lemons into the sugar, which releases oils from the zest into the sugar, heightening the lemon flavor. The smell is intoxicating. Second, the ingredients, which include yogurt, oil (no butter), and lots of fresh lemon juice, are added one by one, with whisking called for after each addition — it’s a one-bowl job!
Finally, the berries are added in two phases: you fold 1 cup into the batter, then, once the batter is in the loaf pan, you scatter the remaining 1/2 cup over the top, which ensures the berries are evenly distributed throughout the cake. Genius!
PS: Lemon-Blueberry Dutch Baby
Lemon-Blueberry Quick Bread, Step by Step
Gather your ingredients:
Zest the lemon into the sugar…
… then rub the zest into the sugar with your fingers.
Add the oil and vanilla and whisk for 30 seconds.
Add the eggs one at a time, whisking after each addition.
Whisk in the sour cream or yogurt and freshly squeezed lemon juice:
Whisk in the baking powder followed by…
… the salt.
Switch to a spatula and stir in the flour.
The batter will be slightly lumpy.
Fold in 1 cup of the blueberries.
Transfer the batter to a buttered- and parchment-lined loaf pan.
Scatter another 1/2 cup of blueberries over the top. Sprinkle with turbinado sugar.
Bake at 350ºF for roughly 1 hour. Remove from the oven, let cool for 20 minutes…
… then remove the loaf from the pan by the parchment sling and let it cool to room temperature.
Slice and serve!
Description
Adapted ever so slightly from Jessie Sheehan’s wonderful Snackable Bakes .
Changes I’ve made:
- Used blueberries in place of the blackberries. If you want to use blackberries, roughly chop them before adding them to the batter.
- Upped the vanilla to 1 teaspoon vanilla from 3/4 teaspoon.
- Used extra-virgin olive oil in place of the vegetable oil.
- Upped the kosher salt to 1/2 teaspoon from 1/4 teaspoon.
- Used sour cream in place of the yogurt: I’ve made this twice with yogurt and once with sour cream, and while all were delicious, I think the sour cream version may have been the best. Not sure I would be able to detect a difference in a blind taste test, but just noting this to say both ingredients work great.
I use this 8.5 x 4.5-inch loaf pan for this recipe.
- softened butter for the pan
- zest from 2 lemons
- 1 cup ( 200 g ) sugar
- 1/2 cup ( 118 g ) extra-virgin olive oil or vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup ( 120 g ) sour cream or whole milk yogurt
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups ( 195 g ) all-purpose flour
- 1 1/2 cups ( 222 g ) fresh or frozen blueberries
- turbinado sugar for sprinkling
- Heat the oven to 350ºF. Grease an 8 1/2 – x – 4 1/2-inch loaf pan (I love this one ) with softened butter. Line with a sheet of parchment paper that extends up and over the long sides of the pan (like a cradle for your cake).
- Rub the lemon zest into the granulated sugar with your fingers in a large bowl until fragrant. Whisk in the oil and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the lemon juice and yogurt. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour just until a few streaks remain. The batter will be slightly lumpy. Fold in 1 cup (145 g) of the berries.
- Scrape the batter into the pan, smooth the top, then arrange the remaining 1/2 cup (72 g) of berries over the top of the loaf, pressing down gently. Lightly sprinkle with turbinado sugar and bake for 60 to 70 minutes, rotating at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two. Remove from the oven and let cool in the pan for about 20 minutes. Run a knife around the edges, then lift the cake out by the parchment paper overhang and transfer to a rack. Let cool to room temperature before slicing and serving. Keep the cake, wrapped, on the counter for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: American
