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

1. 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.
2. Season with black pepper.
3. Chill in fridge for a couple of hours before using to blend flavors.