One of my all-time favorite salads to order out is a Greek salad. It contains all of my favorite ingredients – feta cheese, olives, peppers, tomatoes and romaine…all tossed in a fresh and lemony herb vinaigrette. Once I figured out how to make my own Greek salad dressing at home, Greek salads have become a regular on our dinner table. I love serving it as an entree salad topped with grilled chicken or fish for a healthy but really satisfying meal, especially in the upcoming warmer months when we are looking for lighter dishes and are using our grill often. This dressing can also easily double as a tasty marinade for any chicken or seafood dish.
Simple Greek Vinaigrette
1/2 cup fresh squeezed lemon juice
1/4 cup red wine vinegar
1 cup olive oil
2-3 cloves pressed or minced garlic
1 1/2 tsp dried oregano
pinch of dried thyme
big pinch of salt and fresh ground pepper
Combine lemon juice, vinegar, oregano, thyme and salt and pepper in bowl. Using a whisk, slowly stream in olive oil and whisk into vinegar mixture. You will see it thicken up a bit (emulsifying) while combining. Store in a jar with a tight lid in the refrigerator after using. Always give the dressing jar a couple of shakes before serving. In my opinion, best at room temperature, so take it out a few minutes before using.
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