Easy Greek Vinaigrette for Chop-Chop Greek Salad
This dressing is flavor-packed, simple, and one we go back to again and again to make lunches, dinners, and side salads. When all else fails, we make this dressing!
Servings: 8 servings
By: Heather Bursch
Equipment
- 1 whisk
Ingredients
Vinaigrette
- 6 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon dried oregano (or 1 tablespoon fresh chopped oregano)
- 1 garlic clove crushed (or 1/4 tsp dried)
- 1/4 tsp salt and 7 cracks of pepper more to taste
Ideas for a chop-chop Greek salad
- 1 bunch of dinosaur kale, romaine, and/or red cabbage, chopped into thin strips
- 1 handful cherry tomatoes halved
- 1 small cucumber peeled, partially peeled, or unpeeled cucumber diced into small pieces about the size of tomato halves.
- 1/2-1 can garbanzo beans rinsed and drained
- 1/2 cup feta cheese diced or crumbled
- 1/2 bulb of fennel chopped and rinsed
- 1/4 cup chopped red or green onion
- 1/4 cup chopped kalamata olives, pitted, whole or halved
Instructions
For vinaigrette
- Measure vinegar, oregano, and garlic into a bowl and whisk until combined. (If you are using a salad dressing jar, shake the jar with the lid on tight for each step!)
- Drizzle in olive oil as you whisk to emulsify, or add oil and shake for a temporary emulsion. Either way works but shake before using if you do the latter.
- Add salt and pepper and give it another whisk.
- Dip a piece of lettuce or veggie into the dressing to taste and add more salt and pepper as needed.
- Use right away or store in the fridge for a week or so.
For salad
- Put greens and/or cabbage into a bowl and toss with 2 tablepsoons of dressing to coat.
- Add the rest of your ingredients except for feta and toss gently to combine.
- Add feta on top or gently fold together.
Notes:
- Fennel: To store leftover fennel, rinse it with cold water and wrap it tightly.
- Red onion: If using red onions, rinse under water to remove some of the strong juices.
- Zucchini: 1 medium zucchini, peeled to the core, equals about 1 cup of shredded zucchini. Use as a base instead of kale or cabbage.
- Vegetables we love to add - chopped bell peppers, zucchini coins instead of cucumbers, and chopped fresh herbs like dill, oregano, or parsley.
- Cheese: Use pecorino or parmesan shavings, mozzarella, or no cheese instead of feta.
- Meat: Add roasted chicken or salami for a more substantial salad.
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