I love salads. Big beautiful ones with lots of color and flavor. It’s a meal in a bowl. This month is National Vinegar and National Salad month! So I wanted to make one of my favorite salads to enjoy from scratch, even the dressing. The taste of homemade Greek dressing is unmatched. All the stuff in the store has some kind of preservative that keeps it from separating and shelf stable for ages. Give me a fresh dressing or vinaigrette any day!
Greek salads are one of my favorite salads. I used to have one every day when I was working full time. They knew it was me on the phone calling for one slice of cheese and feta pizza and a Greek salad. Now I make them for myself at home!
First, let’s start with the salad dressing. This will give the dressing time to mix together and let the flavors meld together better in the refrigerator while you chop up everything you need for the salad.
Mix all of your ingredients in a bowl and whisk together. Place in a dressing bottle and place in the refrigerator to cool. I used Pompeian Red Wine Vinegar in my dressing because it’s naturally gluten-free and non-allergenic. Having red wine vinegar in the house is great for all types of recipes like marinades, sauces, and dressings.
For the salad, you will need Romaine lettuce, olives, vine ripe tomatoes, feta cheese and a purple onion (not pictured).
Place all of your lettuce in the bowl first. Then place your tomatoes, olives, and onion on top. Toss the salad with the dressing then sprinkle the cheese on top or make your salad and pour the dressing on top. Whichever you prefer.
Greek Salad Dressing Recipe
What you will need
- 3/4 cup Pompeian Extra Virgin Olive Oil
- 2 teaspoons Garlic Powder
- 2 teaspoons Oregano
- 2 teaspoons Basil
- 1 1/2 teaspoons Pepper
- 1 1/2 teaspoons Sea Salt
- 1 1/2 Onion Powder
- 1 1/2 teaspoons Dijon Mustard
- 1 Cup Pompeian Red Wine Vinegar
- Whisk all ingredients together and place in an airtight container in the refrigerator. This will allow all of the flavors to mix and dissolve.