I LOVE a good salad, especially if it’s a Greek one! The leafy lettuce + vine ripened tomatoes + crisp cucumbers + chunks of red onion + rings of black olives + a decent sprinkling of feta cheese + a mild vinaigrette = a salad utopia!
One of my favorite Greek salads is made at Cinnamon’s Deli. Do I care if it’s more commercial and less authentic? No, not really, because it tastes great, and that’s what matters most! But since I can’t eat at Cinnamon’s Deli every day….. a new mission was born: The Make-Your-Own-Greek-Vinaigrette-Mission! MY-OGVM to initiate in 3…2…1…
There are many Greek Vinaigrette recipes out there with the same basic agenda – to mix oil and vinegar with the right amount of spice. Many of these recipes, in my opinion, call for way too much vinegar and are way too mouth-puckering tart…. Sometimes the spice mix may include garlic powder or onion powder or even dijon mustard. What I have discovered during this mission is that simpler is always better! It saves you time in the kitchen, it saves you money, it saves you the hassle of wrangling unnecessary ingredients.
Taking cues from the Pioneer Woman, my adapted vinaigrette (leaving out a few items from the original) is as follows:
1/4 cup olive oil,
1 1/2 – 2 TBL Red Wine Vinegar (to taste),
1 tsp. sugar,
1 clove minced garlic,
1/4 tsp. salt,
1/8 tsp. black pepper
Whisk these ingredients together and enjoy a nice, mild accompaniment to your Greek salad! Use sparingly – a little goes a long way (even though the amount seems minuscule, looks are deceiving). Either pour the dressing over a large salad for four and toss to coat. Or pour smaller portions over individual servings, toss to coat. MY-OGVM: complete! Success!