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.
Prep Time: 5 minutes
Total Time: 5 minutes
- extra virgin olive oil
- fine quality red wine vinegar
- crushed Greek oregano (rigani)
- sea salt
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. The dressing will turn a light color with a creamy texture as the oil and vinegar combine.
Tip About Dill: If you can't find fresh dill for the salad, add 1 teaspoon of dried dill to the dressing.