Greekhouse Dressing Recipe

Olive oil: Provides a rich, smooth base for the dressing, adding depth and a healthy fat component.

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

Lemon juice: Freshly squeezed, it adds a bright, citrusy note to the dressing.

Dijon mustard: Gives a slight kick and helps emulsify the dressing, ensuring it stays well mixed.

Garlic: Minced fresh cloves add a pungent, aromatic flavor.

Oregano: Dried oregano brings a classic Mediterranean herb flavor.

Salt: Enhances all the other flavors in the dressing.

Black pepper: Freshly ground, it adds a subtle heat and complexity.

When whisking the olive oil and red wine vinegar together, make sure to do so slowly and steadily to create a smooth emulsion. This will help the dressing maintain a consistent texture and prevent separation. If you find the mixture separating, you can add a small amount of dijon mustard to act as an emulsifier, ensuring the ingredients blend more effectively.

• olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and healthy fat profile, making it a good alternative.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a comparable acidity and tanginess, which can mimic the flavor of red wine vinegar.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy note, though it may slightly alter the flavor profile.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture, though it may add a bit more texture to the dressing.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it lacks the fresh pungency of minced garlic. Use about ¼ teaspoon of garlic powder per clove.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbaceous flavor that can work well in the dressing.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami, though it will slightly change the flavor profile.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor, and it won't alter the color of the dressing.

• To store your Greekhouse dressing, pour it into an airtight container, such as a mason jar or a glass 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 olive oil in the dressing may solidify slightly when chilled, but don't worry—this is completely normal. Simply allow the dressing to come to room temperature before using, or give it a good shake to re-emulsify.

• For optimal flavor, use the dressing within one week. The lemon juice and red wine vinegar act as natural preservatives, but the freshness of the garlic and oregano will diminish 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.

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

• When ready to use, thaw the dressing in the refrigerator overnight. Once thawed, give it a good shake or whisk to re-emulsify the ingredients.

• Avoid freezing the dressing in glass containers, as the expansion could cause the glass to crack. Opt for plastic or silicone containers instead.

• Remember, the texture and flavor of the dressing may change slightly after freezing, but it will still be delicious and perfect for drizzling over your favorite salads or grilled vegetables.

• Gently whisk the Greekhouse dressing to recombine any separated ingredients.
• Pour the dressing into a small saucepan.
• Heat over low heat, stirring occasionally, until just warmed through. Be careful not to overheat, as this can alter the flavor of the olive oil and red wine vinegar.
• Alternatively, place the dressing in a microwave-safe container.
• Microwave on low power in 10-second intervals, stirring in between, until the dressing is warmed to your liking.
• If you prefer not to heat the dressing directly, place the container of dressing in a bowl of warm water for a few minutes, stirring occasionally, until it reaches the desired temperature.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Whisk: Used to blend the olive oil, red wine vinegar, and lemon juice smoothly.

• Measuring cups: Essential for accurately measuring the olive oil and red wine vinegar.

• Measuring spoons: Necessary for measuring the dijon mustard, dried oregano, salt, and black pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Citrus juicer: Useful for extracting fresh lemon juice without seeds.

• Storage container: Ideal for storing the dressing in the refrigerator for up to one week.

Pre-measure ingredients: Measure out the olive oil, red wine vinegar, and other ingredients ahead of time to streamline the process.

Use a jar: Combine all ingredients in a mason jar and shake vigorously instead of whisking. This saves time and makes for easy storage.

Minced garlic in bulk: Mince a large batch of garlic and store it in the fridge. Use as needed for various recipes.

Batch preparation: Make a larger quantity of the dressing and store it in the refrigerator. It keeps well for up to a week.

Pre-mixed spices: Mix the dried oregano, salt, and black pepper together in advance to save time during assembly.