Greek Vinaigrette




Americans have a reputation for liking food sweet. Sweet bread, sweet salad dressing, sweet tomato sauce – there is sugar in all kinds of foods here. I don’t mind a little sugar in most of these, but some food manufacturers have taken it way too far, especially salad dressing makers. I haven’t been able to find a salad dressing I like for ages. The last one I bought really ruined store-bought dressing for me. It was so sweet, it tasted like cheap pancake syrup and vinegar. Gross!

Of course, you can make a fine vinaigrette right at the table with good olive oil and vinegar, but we really like lemony Greek dressing with lots of garlic and oregano, so I decided to play with some recipes and come up with something we really like.  Since olive oil solidifies in the refrigerator, I leave that out and then and mix it up with the rest of the ingredients at the table. We’re guilty of eating the same simple green salad always – green leaf lettuce, tomato, and Kalamata olives. This dressing makes the salad special.

Greek Vinaigrette

Yield: 1/2 cup

Serving Size: 2 teaspoons plus 4 teaspoons olive oil


  • 1/2 teaspoon lemon zest
  • 1/4 cup lemon juice, from about 3 lemons
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 8 cloves garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper or a heaping 1/4 teaspoon peppercorns
  • Olive oil, for serving


Combine everything but the olive oil in a blender. Take the salad dressing, some olive oil, a small bowl and spoon to the table. For each salad, stir together about 2 teaspoons dressing and 4 teaspoons olive oil . Store remaining dressing in the refrigerator.

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