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Greek Romaine Lettuce Salad with Oil & Vinegar Dressing
Greek Romaine Lettuce Salad with Oil & Vinegar Dressing
Photo © N. Gaifyllia, licensed to About.com, Inc.
At a Glance
Prep Time : 5min
Course : Sauces
Special : Easy, Few Ingredients, Quick
Type of Prep : Assemble
Cuisine : Greek
 
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Basic Greek Salad Dressing

From Nancy Gaifyllia,
Your Guide to Greek Food.
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The simplest of all salad dressings is a drizzle of Greek extra virgin olive oil and wedges of lemon on the side - squeeze to taste. For salads with feta cheese like the Greek Salad, I recommend straight olive oil (with a little water). For salads with cucumber, I like oil and vinegar.

My favorite dressing, which I use on Maroulosalata (photo), a salad of Romaine lettuce, spring onions, and fresh dill, is this simple, easy, and very Greek combination of olive oil, vinegar, and herbs.

INGREDIENTS:

  • extra virgin olive oil
  • fine quality red wine vinegar
  • crushed Greek oregano (rigani)
  • sea salt
  • pepper

PREPARATION:

For 1 cup of dressing:

3/4 cup of Greek extra virgin olive oil
1/4 cup of good quality red wine vinegar
1 1/2 teaspoons of crushed Greek oregano
1 teaspoon of salt
a pinch of pepper.

Whisk together in a bowl, or place in a tightly covered jar and shake to combine.

Tip About Dill: If you can't find fresh dill for the salad, add 1 teaspoon of dried dill to the dressing.

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