Greek Vinaigrette or dressing
by Chris Nizzi on 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.
