Greek Salad Dressing
Greek Vegan servings3 – 4 addedOctober 2019
- ¾ cups extra-virgin olive oil
- juice of 1 large lemon (make certain that the lemon is at room temperature before squeezing)
- 2 – 4 teaspoons dried oregano
- 1 teaspoon dried basil
- (optional) 1 teaspoon dried mint
- 3 cloves fresh minced garlic
- 2 tablespoons red wine vinegar
- ½ teaspoon salt, to taste
- 1 teaspoon sugar
- ½ teaspoon fresh ground black pepper, to taste
- Whisk the olive oil with lemon juice, 2 teaspoons dried oregano, basil, garlic, red wine vinegar, salt and sugar until smooth. Add more oregano and lemon juice as needed.
- Season with black pepper.
- Chill in fridge for a couple of hours before using to blend flavors.