Make Ahead

Fresh Herb Vinaigrette for My Big Fat Greek Salad

August 13, 2012
Author Notes

We make Greek salads often around here, especially in the summer when the ingredients are so fresh and available. Normally I make the dressing with dried herbs, but with the garden full of fresh ones, I thought a new variation might work...Make your salad "Detroit" style by adding sliced roasted beets! —inpatskitchen

  • Makes about 3/4 cup
Ingredients
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 cloves garlic
  • 4 large basil leaves, torn
  • 2 tablespoons fresh oregano
  • 1 teaspoon granulated sugar
  • 1 teaspoon anchovy paste
  • 2 tablespoons crumbled feta cheese
In This Recipe
Directions
  1. Place all ingredients in a mini food processor and process until almost smooth. (The feta may not all smooth out and you'll see little flecks of the herbs)
  2. Toss the vinaigrette with you favorite Greek salad ingredients: lettuce, red onion, feta, kalamata olives, cucumbers, tomatoes...even sliced radishes and beets if you like!

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  • inpatskitchen
    inpatskitchen
  • AnyaTika
    AnyaTika
Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!