Greek Vinaigrette or Salad Dressing
February 3rd, 2009Three different Greek vinaigrette or dressing recipes
Today, a Greek friend of mine called Kaj who is a chef in a family run Greek restaurant in London came to visit and we talked about food as we often do! It’s something we are both passionate about.
We both share the belief that healthy salads are not just a summer dish but can be eaten all year round depending on what you accompany them with. Served with either hot or cold meats and together with the well-being benefits of both herbs and spices, make them a universal meal.
The conversation turned to salad ingredients and just how a vinaigrette could make the same salad look and taste completely different. The other aspect was that vinaigrette’s were not just for salads. They are great for pasta, fish and many other dishes too. That’s not to forget that they can also be used as marinades.
It wasn’t long before we were in the kitchen playing and we, not surprisingly, made three different Greek vinaigrette’s or dressing just to prove the point!
With these recipes you will need a beaker or cup with a lid that can be sealed to shake and mix the vinaigrette before serving. We used a large glass beaker with a seal-able lid which you can buy in any supermarket.
All of the vinaigrette’s should be shaken before use. All can be stored in refridgerator for two to three weeks.
Hope you enjoy them.
Regards Chris Nizzi
Here are the recipes.
Recipe 1 – Greek vinaigrette using red wine vinegar
Salads look really tasty with this vinaigrette which has a faint but rich aroma and complex taste. The ingredients make about a cup full of vinaigrette or dressing.
Ingredients
2/3 cup of extra virgin olive oil.
1 minced garlic clove.
2 tablespoons of minced fresh parsley leaves.
1 tablespoon of chopped fresh basil.
1 teaspoon dried oregano leaves.
1 teaspoon of chopped dried chives.
1/4 teaspoon of salt.
1/4 teaspoon of cracked black pepper.
Method
Recipe 2 – Greek vinaigrette with oregano and lemon
This Greek vinaigrette has a bright fresh lemony tang that is complemented by the oregano with a nice hint of garlic. It can be used on any salad or pasta and goes well with chicken served either hot or cold! The ingredients make just about half a cup full of vinaigrette or dressing.
Ingredients
1/2 clove of minced garlic.
1/3 of a cup extra virgin olive oil.
2 tablespoons of fresh squeezed lemon juice.
2 tablespoons of finely chopped flesh from the squeezed lemon.
1 tablespoon of water.
1 tablespoon of crumbled oregano
Method
Recipe 3 – Greek vinaigrette using white wine vinegar
This Greek salad dressing or vinaigrette is very slightly tart, with undertones of garlic and very slightly peppery. You can vary the quantity of herbs and spices to taste. This vinaigrette goes well any dish but particularly when you are serving a salad with cold meats.
The ingredients make approximately 1 1/2 cups of the dressing and it can be stored in a refrigerator for several weeks.
Ingredients
1/8 tablespoon of ground pepper.
1/3 cup of white wine vinegar.
1 pinch of dried basil.
1/8 tablespoon of garlic powder.
1 pinch of dried oregano.
1/8 tablespoon of Paprika.
1/2 tablespoon of cracked black pepper.
1/8 tablespoon of salt.
2 tablespoons of Parmesan cheese.
1/8 tablespoon of sugar.
February 18th, 2011 at 2:31 pm
I have a question about preserving vinaigrette. If I wanted to make the recipe in bulk and preserve it or give it as gifts, would I just process it in a hot water bath? Do you think this would affect the flavor of the dressing?
March 7th, 2011 at 1:31 pm
Hi Melissa
Sorry for the late reply. I have been in the Philippines exploring the fabulous food in there!
I will be putting up separate posts about that experience. Recommend Philippine Cuisine to everyone! It’s real fusion food
I have made and kept different vinaigrettes for long periods of time. In some cases 18 months and more without any degradation.
Both oil and vinegar act as preservatives for the spices and herbs you put in the vinaigrette.
The added mustard used to act as an emulsifier to combine the oil and vinegar is one of the most long lived spices available.
I have not use any particular preserving process.
The only thing I did was to add the spices to the vinegar and let them marinate before mixing with the oil.
If you want to use the hot water bath method, I don’t think it would change the vinaigrettes’ taste significantly if at all.
The reason I say that is because I use vinaigrettes as Pasta sauce. I heat the vinaigrette and then add the cold cooked pasta to it and stir until hot.
Only thing I would recommend is to add a label saying shake to mix before use because some separation of the oil and vinegar will occur.
Hope that helps.
Kind regards
Chris Nizzi