Yogurt Based Dressing For Greek Salad

greek saladI love what is commonly referred to as a “Greek Salad.” I have one several times a week. Lettuce, red onions, cherry tomatoes (or I will substitute regular tomatoes, diced if I don’t have cherry tomatoes), cucumber slices, olives, and sometimes green peppers and lots of feta cheese. When I have them, I also add sliced radishes as well. I’ve been buying a creamy Greek feta dressing to top it all off, sold under the name “Renee’s.”  But I thought I could try making my own and after some experimentation, I am enjoying a yogurt based dressing.

My first experiment tasted good, but the dressing was too runny. I used home made yogurt and mixed it with olive oil, but it was not the right consistency for me. So today, I made my own Greek style yogurt following these directions here.

I love making my own Greek style yogurt as it is so much less expensive than buying it at the grocery store.  I’ve been making my own yogurt for quite some time now, and simply use a few tablespoons from my previous batch as a starter for the new batch of yogurt. I’ve never purchased a starter from health food stores – you don’t need to do that as long as you already have unflavoured, unsweetened yogurt.

So with that introduction to yogurt and Greek style (true Greek yogurt uses goat’s milk, but you don’t need to use it as cow’s milk is fine), here’s my recipe for the dressing I am now using. Feel free to adjust the quantities of each ingredient to suit your own taste:

Ingredients:

1 Cup Greek Style Yogurt

3 Teaspoons Dried Oregano

3 Garlic Cloves, Minced

1 Tablespoon Dijon Mustard

1/2 Cup Olive Oil

1/8 Cup White Vinegar (a red wine vinegar might even be better).

Method:

Simply combine the above ingredients and blend.  I have an Osterizer immersible blender that I use.

Refrigerate before you use it (at least I prefer it chilled although it’s fine to use right after making it).

You may also want to add feta cheese to the dressing. I didn’t do that as my son doesn’t like to have “lumpy stuff” in his dressing and isn’t quite sure he likes feta. I guess it’s a texture thing for him.  But I do add plenty of feta to my salad.

As well, there’s of course nothing wrong with using store bought Greek style yogurt, but it will make the dressing a bit more expensive.  My Greek style yogurt, the way I make it, turns out almost like a cream cheese consistency, which I like.

Let me know if you try this and if you have any variations on it! I’d love to know if you would add anything additional or modify the ingredients in any way.

 

Homemade Italian Salad Dressing

I eat a lot of salad. I especially love romaine lettuce and have a couple of dressings that I make myself. One is a Caesar dressing that is slightly modified but guests have told me they love it. I’ll post that recipe later. First though, is my homemade Italian dressing, which is easy to make and tastes better to me than store bought Italian dressings.

I’m sorry there is no photo of it, but next time I make a salad and use this dressing, I’ll be sure to post a photo along with this post.

Ingredients:

  • 1 cup vinegar
  • 1 1/3 cups olive oil
  • 2 Tablespoons water
  • 1/2 Tablespoon garlic powder
  • ½ Tablespoon onion powder
  • ½ Tablespoon sugar
  • 1 Tablespoon oregano
  • ½ teaspoon ground pepper
  • ¼ teaspoon thyme
  • ½ teaspoon basil
  • ½ tablespoon finely chopped dried parsley
  • 1 Tablespoon salt

Method:

Mix all the above ingredients together. I use a “shaker” that I purchased from a Tupperware dealer. It works perfectly, and I keep the dressing in the shaker, in the fridge. The oil does harden a bit after refrigeration so warm it up or bring to room temperature before using, and shake well each time.