Description
This is my Great Aunt Phyllis’s Greek salad dressing recipe. My extended family has used it for years to dress — wait for it — Greek salad, but not a traditional horiatiki salad, which is a non-lettuce salad composed of largely chopped peppers, cucumbers, tomatoes, and feta, all dressed with a light drizzle of olive oil and vinegar. This Greek salad includes mustard and is a thicker, emulsified dressing.
If you’d like to make the Greek salad pictured above, you’ll need:
For the Greek Salad:
- 2 to 3 heads Romaine lettuce, chopped into 1- to 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 4 to 6 scallions, thinly sliced
- 1/2 to 1 cup pitted kalamata olives
- fresh chives, snipped with scissors into the salad to taste
- fresh dill, snipped with scissors into the salad to taste
- 4 ounces of feta, sliced thinly or crumbled
- pinch dried oregano, optional
- Freshly cracked black pepper, optional
Toss everything in a large bowl with Greek salad dressing to taste.
Ingredients
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- Freshly ground black pepper to taste, optional
- 1/2 cup extra virgin olive oil
Instructions
- In a small bowl, whisk together the mustard, vinegar, salt, sugar, and pepper, if using, to taste. Whisking constantly, stream in the olive oil until the dressing is emulsified.
- Transfer to a storage vessel and store in the fridge for up to 2 weeks. (And probably longer in fact. I often make a double batch of this recipe, and I have used it weeks after first storing it. Bring to room temperature before serving.)
- Prep Time: 5 minutes
- Category: Dressing
- Method: Whisk
- Cuisine: Greek, American