Lemon oregano garlic S %26amp; P and good olive oil -about a 1 to 3 ratio of lemon juice to oil. I have seen some cooks just toss in oil and spices and sqeeze the lemon juice on when plating. Busy restaurant.
The fruity kind like kalamata olive oil is what the Greeks use. Such a simple vinegarette. They use quite a bit of oregano by the way. Now red shredded pieces I have never seen - that would be a personal chef recipe. If they are bitter then it would be radiccio, which is liked by all Mediteranean cultures. Sounds probable. Cheaper Greek places mix the lemon with vinegar...its OK.
The above recipe is not Greek. It will be tasty but is just a creamy vinegarette with the strange twist of using feta for the creaminess??? Too many spices. Fresh garlic only! Whatever.
peppersGreek salad dressing for green salad?
Greek salad dressing
1/3 cup and 3 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon Dijon-style mustard
1/2 cup red wine vinegar (Sometimes I substitute with partial balsamic vinegar, basically 2-1)
Sometimes I add a bit of sugar to contrast the tartness, but add to taste
For added yummy flavor I add a bit of feta cheese (just a little bit) and throw it in a food processor. This makes it a bit creamier (just a little) and it allows the dressing to adhere better to the lettuce, and it cuts the tartness a bit. Then toss with kalamata olives, thinly-sliced red onion, grape tomatoes, peppercini, crumbled feta, red peppers are all a must for toppings, but it is not required
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