Grandma's Greek Dressing Recipe - Simply Scratch (2024)

FAQs

What is the simplest form of dressing? ›

Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they're merely any kind of acid (think lemon, lime, vinegar etc.) whisked together with oil salt and pepper.

A good long time. The oil doesn't spoil for a few years, and the vinegar is exactly what it claims to be, sour wine. Now, if you've blended in various herbs and spices, they can start to decay (although honey never will — we've found completely edible honey in Egyptian tombs from 3000 years ago).

Whether you're choosing a suit or a casual hoodie, applying the Golden Ratio by proportioning your outfit into one-third top and two-thirds bottom, or vice versa, can significantly elevate your look.

The key is to create a visual break in your outfit at either the end of the first third, or the end of the second third. Avoid putting the visual break of your outfit in the middle, because this can make you look frumpy.

The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).

Mix 2 parts olive oil to 1 part balsamic vinegar (of course this may be adjusted per your taste) for a wonderful compliment to your salads. It's best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously.

No matter how hard you try to shake, stir, or whisk oil and vinegar together, they eventually separate. This happens because vinegar and oil are made of very different types of molecules that are attracted to their own kind. ...

I think the standard 3-to-1, though, is just right. In the dressings below, I use extra virgin olive oil. If you want, you could use a more neutral oil.

Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don't worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again.

Do I need to refrigerate oil and vinegar dressing? ›

Salad Dressing

It may be obvious to store creamy ranch dressing on your refrigerator's shelf, but oily dressings such as Italian or a vinaigrette should be kept cold after opening too. That's because their key ingredients—think things such as shallots and citrus juice—will go rancid without refrigeration.

Homemade vinaigrettes that include fresh or cooked vegetables (like garlic), herbs and fresh citrus juices will last around three days, according to Ziata. Preservative-free vinaigrettes you'll typically find in the refrigerated section of the grocery store will last a little longer, three to five days.

This feta dressing is pretty much effortless, and this recipe yields 1 ½ cups of salad dressing. Here's how you make it: Add ½ cup Greek yogurt, 6 ounces feta cheese, the juice of 1 lemon, 1 clove grated garlic, 3 tablespoons extra virgin olive oil, and 2 tablespoons water to the bowl of your food processor or blender.

The primary difference lies in the use of specific ingredients. While both salads incorporate fresh vegetables and olive oil, Greek salad is characterized by the addition of feta cheese and Kalamata olives, giving it a uniquely Greek flavour.

Green Goddess sounds like a dressing right out of Marin County central casting, but apparently it was invented in the 20s, by the chef at the Palace Hotel (beautiful hotel, still there) in San Francisco, to commemorate the actor George Arliss and his play, The Green Goddess.

The Greek vinaigrette packs a little punch of acid from red wine vinegar, which I think is more assertive than balsamic and champagne (the other vinegars I like to put in dressing). I love the use of dried herbs in it, too.