This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!"
Original recipe yield: 3 3/4 quarts.
Prep Time:
10 Minutes
Ready In:
10 Minutes
Servings:
120 (change)
INGREDIENTS:
* 1 1/2 quarts olive oil
* 1/3 cup garlic powder
* 1/3 cup dried oregano
* 1/3 cup dried basil
* 1/4 cup pepper
* 1/4 cup salt
* 1/4 cup onion powder
* 1/4 cup Dijon-style mustard
* 2 quarts red wine vinegar
DIRECTIONS:
1. In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
For the salad:
INGREDIENTS
* 3 鈥?4 tomatoes
* 1 onion
* feta cheese
* 1 cucumber
* olive oil
* salt
* olives
* oregano
METHOD
Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.I would like to have a great recipe for a Greek Salad with dressing.?
http://www.greek-recipe.com/
http://www.greek-recipe.com/modules.php?鈥?/a>
A cucumber dressing is good on a Greek Salad. As for the fixings....I'm not sure. Black olives for sure.I would like to have a great recipe for a Greek Salad with dressing.?
I hope this gets to you... I love this one...
Country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and plump kalamata olives. Serve this delightful combination as a side dish or as a light meal with some crusty bread.
Dressing
This is a scaled down slightly different version of a recipe I found. I use it on normal green salads and pasta salads, my wife even mentioned using it on sub sandwiches.
1 cup olive oil
3 teaspoons garlic powder
3 teaspoons dried oregano
3 teaspoons dried basil
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons onion powder
1 teaspoon ground mustard
1 teaspoon rosemary
1 1/3 cups red wine vinegar
ah!!!
go to www.foddnetwork.com. Then go to where it asks find a show go to 30 minute meals. then go to june 1st eith 6 or 6:30 pm shows. there was an awesome one on there yesterday.(with rachael ray)
4 large tomatoes --chopped
1 Spanish onion --chopped
1 small cucumber --pared chopped
2 green bell peppers --chopped
24 mushrooms --quartered
24 black olives
1 cup Feta cheese
1/2 cup olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon oregano leaves
1 teaspoon salt
1/2 teaspoon cracked black pepper
Directions:
In a large mixing bowl, combine the vegetables, olives and cheese.
In a small mixing bowl, blend together the remaining ingredients. Pour over salad and toss to coat.
Serve at once.
Greek Salad Dressing:
1/4 cup red wine vinegar
1/8 cup white wine vinegar
1 teaspoon Dijon mustard
*********1 teaspoon fine salt, plus more as needed
***INSTEAD OF SALT - USE 2 ANCHOVIES
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper or dash of cayenne, optional
1 small clove garlic
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning
In a blender, combine the vinegars, mustard, salt OR anchovies, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.
Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator..
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