Greek Salad Dressing

Nothing says "Mothers Day" quite like a toddler who can't fall asleep and insists that you be around to see her not sleeping. Alas, the time I planned to spend making photo-ready stuffs for this space was shot. Three days in a row. Guess that means I should bring back a recipe that is worth repeating!

Greek Dressing. From scratch.

I make this fairly often because from scratch dressing is about 1354746846 times better than the stuff you buy in a jar. As a bonus, it's easy.

I've had this recipe for over a decade. I got it from a family member, except that I never knew what quantities were supposed to be in it. I've always just sort of made it up as I go, but for you I figured out the quantities. That is how you know I adore you. Yes, you. And YOU.

You can adapt the recipe by halving it or doubling it or whatever makes you happy. If you want to take your happy to the next level, pair a Greek Salad with Paella. Trust me on this.

Greek Salad Dressing

1 cup light virgin olive oil
1 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
2 teaspoons pepper
2 teaspoons dijon mustard (great recipe here)

1. Put everything in a jar, put a lid on it, and shake. And shake. And shake. It's like any other oil-based dressing and needs to be shaken right before use. You don't need to refrigerate it, by the way.

2. Be in awe of how easy that was and how much better that dressing tastes than any other you've ever had.

Comments

[Mary]

I have all the ingredients... cannot wait to try it. I bet it makes a great marinade too!