Greekhouse Dressing Recipe

Olive oil: A rich and flavorful oil that forms the base of the dressing, providing a smooth texture and depth of flavor.

Red wine vinegar: Adds a tangy and slightly sweet acidity that balances the richness of the olive oil.

Lemon juice: Freshly squeezed lemon juice brings a bright and zesty note to the dressing.

Dijon mustard: Provides a subtle heat and helps to emulsify the dressing, giving it a creamy consistency.

Garlic: Minced garlic adds a pungent and aromatic flavor that enhances the overall taste.

Oregano: Dried oregano imparts a classic Mediterranean herbaceousness to the dressing.

Salt: Enhances all the flavors and brings out the best in each ingredient.

Black pepper: Freshly ground black pepper adds a hint of spice and complexity.

When making this Greekhouse dressing, it's essential to emulsify the olive oil and red wine vinegar properly. To achieve a smooth and well-blended dressing, slowly drizzle the olive oil into the vinegar mixture while continuously whisking. This technique helps to create a stable emulsion, ensuring that the dressing doesn't separate and has a consistent texture.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess, making it a good alternative.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, though it is slightly more tart.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a bit of texture to the dressing.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used as a substitute in dressings.

• salt - Substitute with sea salt: Sea salt provides the same level of saltiness but may have a slightly different mineral content.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar spiciness but is slightly milder and less visually noticeable in the dressing.

• To store your Greekhouse dressing, pour it into an airtight container, such as a glass jar or a plastic bottle with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The dressing can be stored for up to one week. Before each use, give it a good shake or stir to re-emulsify the ingredients, as olive oil and vinegar tend to separate over time.

• If you wish to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top to allow for expansion. Seal the container tightly to prevent freezer burn.

• Label the container with the date of preparation to keep track of its freshness. The dressing can be frozen for up to three months.

• When you're ready to use the frozen dressing, transfer it to the refrigerator to thaw overnight. Once thawed, give it a vigorous shake or stir to re-emulsify the ingredients.

• If the dressing appears too thick after thawing, you can add a small amount of lemon juice or red wine vinegar to thin it out to your desired consistency.

• For optimal flavor, always use fresh garlic and lemon juice when preparing the dressing. This ensures a vibrant and zesty taste that enhances your salads and vegetables.

• Avoid storing the dressing at room temperature for extended periods, as this can compromise its quality and safety. Always refrigerate or freeze promptly after preparation.

• If you have stored your Greekhouse dressing in the refrigerator, allow it to come to room temperature before using. This helps the olive oil to re-emulsify and blend smoothly with the other ingredients.
• Give the dressing a good shake or whisk before serving. This ensures that the red wine vinegar, lemon juice, and other components are well mixed.
• If the dressing has solidified due to the olive oil hardening in the fridge, place the container in a bowl of warm water for a few minutes. This will gently warm the dressing without cooking it.
• Avoid microwaving the dressing, as this can alter the flavor and texture of the dijon mustard and garlic.
• For a quick fix, you can also run the container under warm tap water while shaking it gently to help the ingredients blend back together.

• Mixing bowl: Use this to combine all the ingredients together. It should be large enough to whisk without spilling.

• Whisk: Essential for blending the olive oil, red wine vinegar, lemon juice, and dijon mustard smoothly.

• Measuring cups: These will help you measure the olive oil and red wine vinegar accurately.

• Measuring spoons: Use these to measure the lemon juice, dijon mustard, dried oregano, salt, and black pepper precisely.

• Garlic press: This tool will make mincing the garlic cloves quick and easy.

• Storage container: If you're not serving the dressing immediately, store it in an airtight container in the refrigerator.

Prepare ingredients in advance: Measure out the olive oil, red wine vinegar, and other ingredients ahead of time to streamline the process.

Use a jar for mixing: Combine all ingredients in a jar with a tight-fitting lid and shake vigorously instead of whisking.

Minced garlic shortcut: Use pre-minced garlic from a jar to save time on chopping.

Batch preparation: Double or triple the recipe and store the extra dressing in the refrigerator for future use.

Pre-measured spices: Keep a small container of pre-measured dried oregano, salt, and pepper for quick access.